Last week, I was craving Nutella, but don’t love the amount of palm oil and sugar added! So, from what began as a quest to find a lower fat, lower sugar alternative, this brownie batter was born.
It has a hitch. It does not taste like Nutella…. AT ALL.
Why I thought one could achieve a Nutella flavour without nuts of some sort is beyond me. But that is A-Okay because this pudding is a new snacking fave!
This recipe is super easy, makes a great low carb dessert, is Vegan, and is rich in Vitamin A to boot!
- 1/3 cup unsweetened canned pumpkin (No sugar added- check that the only ingredient is pumpkin!)
- 1 tbsp cocoa powder
- 1 tbsp vanilla or chocolate whey powder
- 1 tbsp granulated sweetener (optional)
- pinch salt
For a meal, mix 1 cup pumpkin with 2 tbsp cocoa and 1 scoop whey powder. I would recommend a sweetener!
For a Paleo version, mix pumpkin, maple syrup, and cocoa!
BLEND (or mix together with a fork 🙂 ) AND BROWNIE ON!