Harvest Pudding Snacks (three pudding recipes you’re going to love!)

I love pudding. But pudding snacks are made from soy, and often have nuts in them. I wanted something a tad bit healthier, without artificial flavoring or preservatives (and that didn’t cost an arm and a leg).

I made these four little 8oz pudding snacks using leftover jelly jars. You can make more or less of each recipe to cater to your tastes. Once they’re made, be sure to refrigerate them.
Pumpkin Pudding:

1c pumpkin (either homemade or canned, but be sure not to get pumpkin pie mix)

3/4c hemp, almond, or soy milk

1/2c agave, maple, or sugar

2T tapioca starch

1tsp pumpkin pie spice

1tsp vanilla extract (Frontier makes one that is organic, alcohol free, and vegan)

Combine well (I used a whisk) in a medium saucepan, and cook on medium heat until thick and bubbling. Stir occasionally until it begins to bubble, then stir constantly.

Chocolate Pudding: (I love to eat this over sliced banana and crushed cashews)

1 avocado

1/4c agave

1tps vanilla

1/4c cocoa powder

Put ingredients into a food processor and combine until all of the avocado is smooth and the pudding is fluffy.

Vanilla Pudding:

1c almond or soy milk

1/2tsp vanilla extract

2T tapioca starch

2 1/2T agave, maple, or sugar

Combine in a small saucepan and whisk until well mixed. Cook on medium until thick and bubbling, stirring continuously once it starts to bubble.

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