I’ve been in a chocolate craving mood these past few days. Turning those cravings into healthier indulgences is the best!
I had half of a sweet potato in my fridge that I thought would be good for a chocolate pudding. First try coming up with this recipe and oh man was it tasty!
Who needs store bought chock full of sugar processed puddings, when you can make a healthier whole foods plant based version instead.
I’ve done avocado pudding numerous times and I love that, but this one is now a favorite on my homemade pudding list!
Now onto the recipe!
1/2 of a large sweet potato
2 heaping tablespoons cacao powder ( adjust to taste of using cocoa or carob powder might need more or less so start out with less)
1/4 teaspoon vanilla extract
2 dashes of cinnamon
1 tablespoon coconut oil
7 soft medjool dates, must be soft so the pudding is a creamy consistency so soak them if need be ( maple syrup can be used just adjust to taste)
1 tablespoon peanut butter ( optional )
1/2 cup or slightly more milk
Bake the sweet potato until fully cooked. Let cool then peel. Then add all the ingredients to your food processor or blender except the non dairy milk. As it’s blending add in the milk. May need more milk you want a pudding consistency. Add to a serving bowl or I went eco friendly and used a recycled glass jar. Refrigerate for at least 30 minutes.
Sad day in my life. I recently found out I have a banana intolerance. I was having some symptoms for the past 5 days and decided to Google search banana intolerance. Yes all my symptoms lined up with me now being intolerant to bananas.
So last night I had to throw out all my ripe bananas and frozen bananas. It was just absolutely horrible. I’ll carry on though!
Tonight I wanted a sweet indulgence so I just went in my freezer grabbed some frozen strawberries and frozen pineapple and made a quick easy sorbet.
1 cups frozen pineapple
1/2 cup frozen strawberries
1 tablespoon lemon juice
I attempted this in my food processor, but couldn’t blend the strawberries so I transferred it to my vitamix. Added in all the ingredients and blended until combined. Don’t over blend and end up with liquid. Easy and delicious!
I’ve been slacking on coming up with breakfast ideas lately and skipping breakfast most day. Which isn’t a huge deal seeing I used to feel great intermittent fasting.
Today the idea of making a yummy breakfast cookies popped into my mind. I have a ton of fresh bananas to use up, so I thought this would be a perfect way to utilize a banana.
Super easy, super delicious, and as always minimal budget friendly ingredients.
1 cup gluten free oat flour
2 medjool dates
1 ripe banana ( overripe would be best)
1/4 cup unsweetened shredded coconut
1 teaspoon cinnamon
1/4 teaspoon baking powder
Pinch of sea salt
Bit of water to blend
In your food processor add the 1 cup of gluten free oats and pulse into flour. Then add in all the other ingredients and blend. I added in a bit of water to help it blend well. Coat a baking sheet with some coconut oil or baking spray. Scoop our batter and form into cookies. I pressed the batter down a bit to have a flatter cookie. Bake at 350° for 9 minutes. Carefully transfer from baking sheet to a plate.