Butterscotch Pudding
A week ago, fellow blogger Erin at TexanErin Baking mentioned she was making my chocolate-avocado pudding. She also dropped a hint about wanting a butterscotch version. Of course that sent my head into pudding land and I suddenly had a craving for butterscotch pudding…which is funny because butterscotch is one of my take-it-or-leave-it flavors.
Without any avocados in the house to experiment with, I was determined to find a healthy pudding that was reminiscent of butterscotch. I found this recipe online that inspired my health-ified version. I whipped up (or blended up) this pudding made from carrots, dates and nuts with a hint of maple and almond. I was quite surprised at how yummy it turned out!
Confession, I don’t actually remember what true butterscotch tastes like but this pudding has caramel-ish undertones from the dates and has a bit of buttery notes from the almond butter. Also, I used my Magic Bullet blender when I should have used my food processor or Vitamix to make the pudding ultra smooth – what can I say, I was lazy and didn’t want to wash more dishes that I had to 🙂
“Butterscotch” Pudding (adapted from BeStrixed)
Butterscotch Pudding
Ingredients
- 2 cups of diced carrots
- drizzle of maple syrup (to taste)
- 2 tsp pure vanilla extract
- 2-4 Medjool dates, pits removed and roughly chopped (soak for 2 hours beforehand if really dry)
- 2 Tbsp raw cashews (I recommend soaking them for a few hours to help process)
- 2-3 Tbsp roasted (or raw) almond butter (or pecan butter)
- 2/3 cup unsweetened almond milk (or more if needed)
- pinch of salt
Instructions
- In a medium pot or steamer, steam carrots until cooked through (mine took about 5 minutes?) and drain
- While carrots are still hot, ladle carrots into a food processor or blender with the maple syrup and vanilla and blend for a minute. (Be sure to put the lid on, but leave off the cap to allow air to escape; hold a cloth over it to avoid sputtering and getting burnt.)
- Add dates, and blend again, adding milk.
- Add in almond butter, cashews and a pinch of salt and blend until smooth and creamy. If too thick, add a drizzle more of milk to your desired consistency (it will stiffen up after chilling).
This pudding is ready to eat, warm, if you like; but it’s better after it sits a while and flavors marry. It tastes better the next day, and will also set up to a more pudding density after being chilled.
Serves 2
