Rich and creamy with the wholesome sweetening of sweet potatoes and dates, this chocolate pudding is hard to beat.
Chocolate (Sweet Potato) Pudding (Serves 4)
- 4 cups sweet potatoes / yams
- 20 medium dates, pitted
- ½ cup cacao powder
- Optional: ½ avocado (for a richer taste)
- Optional: ½ teaspoon vanilla powder or 1 teaspoon vanilla extract
Bake sweet potatoes and/or yams in a covered baking dish at 375º for 1 – 1¼ hour or until very soft and there is liquid in the bottom of the baking dish.
Add the dates to a food processor and process until they just start to form a ball.
Add the baked sweet potatoes (including the liquid in the dish), cacao powder, avocado and vanilla (if using them). Process to a smooth, pudding like consistency, one to two minutes.
If stiffer than you like, add plant-based milk or water a tablespoon or two at a time.
If softer than you like, add 1 tablespoon of ground flax seed, blend in well and let it sit in the fridge for an hour.
NOTE: This recipe can also be used as a chocolate icing for Monkey Muffins or bars or cakes.