Butternut Squash Chocolate Pudding

This is one of my favourite recipes for both children and adults! I promise most people won’t even tell the difference, especially the kids! This recipe is vegan, gluten-free, and full of flavour.

Use this to hide supplements like fish oils and probiotics for kids, and they’ll be excited to take their supplements!

Butternut Squash Chocolate Pudding


  • 1 medium butternut squash
  • 3 heaping tbsp organic cocoa powder (sugar-free)
  • 1 cup of coconut or cashew milk
  • ½ tsp each nutmeg and cinnamon
  • 2 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp honey (or maple syrup) *depending on the sweetness of the butternut squash you use, you may need to add more honey/maple syrup
  • 1 tsp avocado or coconut oil


  • Preheat the oven to 350 deg F
  • Cut the butternut squash lengthwise and sprinkle it with a little salt and the avocado oil
  • Poke holes throughout the squash on the skin side using a fork or a knife. Place flat side down on a baking sheet and bake on convection for 45min-1hr (depending on how thick the squash is).
  • Remove from oven and let cool until you can touch it.
  • Scoop out the insides and place them into a blender with the cocoa powder, coconut milk, nutmeg, cinnamon, vanilla, and honey.
  • Blend for about 30 seconds (Depending on the strength of your blender) until you get a smooth, creamy consistency. You may add more coconut milk if it is too thick.
  • Remove from blender and serve! You can keep this into the fridge for up to a week, or freeze and defrost at a later time.