Chocolate Pumpkin Chiffon Pudding

• 1/2 cups Pumpkin Puree, Homemade Preferred Or Sub Canned
• 1/2 cups Coconut Milk
• 2 whole Eggs
• 1/2 cups Coconut Sugar
• 1 cup Chocolate Chunks, Melted
• 1/4 teaspoons Celtic Sea Salt
• 5 drops Vanilla Stevia

1. A note for those with sensitivities: This recipe contains raw eggs.
2. Also note the cook time mentioned above is actually refrigeration time.
3. In a food processor combine pumpkin, coconut milk and eggs.
4. Pulse in coconut sugar, melted chocolate, salt and stevia.
5. Transfer into six 1/2 cup mason jars and place in the fridge for 2 hours to set.
6. Serve!

pumpkin puree, coconut milk, eggs, coconut sugar, chocolate, salt, vanilla stevia

Taken from tastykitchen.com/recipes/special-dietary-needs/dairy-free/chocolate-pumpkin-chiffon-pudding/ (may not work)