Vegan pumpkin pudding
1/2 can of organic pumpkin puree
1 can full fat coconut milk refrigerated over night
1 tsp of vanilla extract
4-6 medjool dates (soaked in warm water for at least 30 minutes and pitted)
pumpkin pie spice to taste.
Scrape out the hardened coconut milk out of the can into blender- use the more liquidy milk for smoothies later. Add the rest of the ingredients and blend until smooth.
I made a crumble of dates and walnuts and served it parfait style. You could do it in smaller servings with the crumble sprinkled on top if you like.
Refrigerate it for an hour to firm up.
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra's services please visit her Facebook page. She is offering a 30 day raw vegan/plant based eating coaching program. Message her via her Facebook page for more info.