Sweet Potato Chocolate Pudding

This is a refined sugar-free, dairy-free and egg-free alternative to regular chocolate pudding. It’s also a great way to sneak in veggies into dessert and satisfy your sweet tooth without any guilt. Super simple to make, it tastes delicious (especially if you use the best quality cocoa you can find). I topped it with candied walnuts, fresh figs, pear & pomegranate (but you can use any toppings of your choice). The pudding is naturally sweetened with sweet potatoes & dates and the texture is silky smooth. If you’ve tried the avocado/banana based versions of chocolate pudding and don’t particularly care for them, this might be the one for you (you can’t taste the sweet potatoes, I promise). Not convinced? Try it.

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Recipe

Sweet Potato Chocolate Pudding

(Serves 3)

Ingredients
1 1/2 cups boiled, peeled & roughly mashed sweet potatoes (a potato ricer helps to get rid of any stringy bits)
1/2 cup canned coconut milk (or any milk of your choice)
1/3 cup unsweetened dark cocoa powder (use the best quality cocoa you can get your hands on)
1/2 tsp ground cinnamon
4-5 soft, pitted medjool dates (or any sweetener of your choice)
2 tsp vanilla extract
Zest of 1 lime or 1/2 orange (optional, but recommended)
A pinch of salt

Method

Blend all the ingredients together in a high speed blender, scraping down the sides a few times, until very smooth.

Spoon into serving bowls and refrigerate until chilled (the pudding thickens a bit on cooling).

Serve with any toppings of your choice and enjoy!