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.