If you’re craving something chocolatey, comforting, and nourishing (without the guilt), this Vegan Cacao Pudding is about to become a family favourite.
Made with real ceremonial-grade cacao, naturally sweet pumpkin, and wholesome ingredients, this recipe is rich, creamy, and surprisingly satisfying. It’s perfect as a healthy dessert, afternoon pick-me-up, or even a sneaky nutrient-dense treat for the kids.
Best of all? It’s dairy-free, vegan, and incredibly simple to make.
Why We Love This Cacao Pudding
- 🤎 Rich in antioxidants from pure ceremonial cacao
- 🎃 Naturally sweet and creamy thanks to pumpkin
- 🌱 Vegan & dairy-free, suitable for sensitive tummies
- 👩👧 Family-friendly and easy to batch prep
- 🍫 Chocolatey comfort without refined sugar overload
This is one of those recipes that feels indulgent but actually supports your body.
Ingredients
- 75g Ceremonial Cacao
- 1 butternut pumpkin
- 4 tablespoons maple syrup (adjust to taste)
- 50g raw hazelnuts (with skin or lightly toasted)
- 1 splash vanilla essence
- 1 glass water or non-dairy milk of choice
- 1 pinch salt Extra water or plant milk (optional, for texture)
Utensils You’ll Need
- Knife & fork Microwave or oven
- Microwave-safe plate or roasting tray with lid
- Blender or food processor
- Colander Glass jar (for storage)
How to Make Vegan Pumpkin Cacao Pudding
Step 1: Cook the Pumpkin
Wash the pumpkin, cut into large slices, and remove the seeds.
Microwave method:
Place slices on a microwave-safe plate, wrap tightly with plastic wrap, and cook for around 10 minutes, checking toward the end to avoid overcooking.
Oven option:
Roast at 200°C for around 30 minutes, or steam/boil if preferred (this will take longer).
💡 Tip: Seal the plate well in the microwave so steam stays in—this keeps the pumpkin soft and creamy.
Step 2: Prepare the Dry Ingredients
Combine the ceremonial cacao, hazelnuts, and salt. Blend until roughly chopped. A few nutty bits are totally fine.
Step 3: Blend Everything Together
Once the pumpkin is cooked, remove the skin and place the flesh in a colander to drain excess moisture.
Add the pumpkin to your blender and puree until smooth.
Then add:
- Cacao-hazelnut mix
- Vanilla essence
- Maple syrup
- A splash of water or non-dairy milk (if needed)
Blend until creamy and smooth, adjusting sweetness and texture to your liking.
How to Store & Serve
Spoon the pudding into a glass jar and store in the fridge. It keeps beautifully and is ready whenever you need a nourishing treat.
Enjoy it:
- Straight from the jar
- Spread on toast or crepes
- Swirled through yoghurt Served with fresh fruit
- As a healthier chocolate spread for little ones
Recipe Notes & Variations
- Swap hazelnuts for almonds, peanuts, or cashews
- Sweeten with dates, agave, honey, or stevia if preferred
- Add more plant milk for a lighter, mousse-like texture
This recipe is incredibly flexible—perfect for busy mums who still want nourishing food on hand.
The Secret Ingredient: Ceremonial Cacao 🤎
The real magic in this recipe comes from high-quality ceremonial cacao. Unlike processed cocoa, ceremonial cacao is minimally processed and retains its natural nutrients, antioxidants, and rich flavour.
✨ It’s what gives this pudding its deep chocolate taste and nourishing benefits.
👉 Grab your Ceremonial Cacao here and create this nourishing cacao pudding at home
(Perfect for mindful moments, family treats, and guilt-free indulgence.)
If you try this recipe, tag Healthy Mum and Bub or share how your family enjoyed it—we love seeing nourishing food bring joy to your home 🤎
