Pamela Salzman‘s has upgraded healthy chocolate pudding recipe and it was all an accident. “I threw some leftover sweet potato into a smoothie once and the texture was so unbelievably creamy, it immediately reminded me of pudding,” says the certified holistic health counselor.
This inspired her to make this recipe for a low-sugar, dairy-free dessert that was a no-brainer to include in her new cook book.
Sweet Potato Chocolate Pudding
500 g sweet potatoes,
1/4 cup raw cacao powder or unsweetened cocoa powder
6 Tbsp pure maple syrup, or more to taste
2/3 cup unsweetened almond milk
2 Tbsp unsalted, unsweetened almond butter
1/2 tsp instant coffee powder
1/2 tsp pure vanilla extract
1/2 tsp fine sea salt
Optional toppings: toasted, shredded unsweetened coconut, flaky salt, chopped almonds, coconut whipped cream, fresh berries, and/or raw cacao nibs
1. Preheat the oven to 200°C and roast the sweet potatoes on a parchment-lined baking sheet until very tender. The timing depends on the size of the sweet potatoes, anywhere from 30 to 60 minutes.
2. Remove the skin, place the cooked sweet potatoes in a food processor or high-speed blender with all the remaining ingredients, and process until perfectly smooth. Taste and adjust the sweetness. Serve at room temperature or chill until cold. Top with your desired toppings. Can be made up to three days in advance.
To make this nut-free, use unsweetened and unsalted sunflower butter and any milk (dairy-free if necessary). The amount of almond milk will depend on the starchiness of the sweet potatoes and desired consistency.