Secret Ingredient Chocolate Pudding

 

This recipe is from Angela Liddon’s Oh She Glows Every Day cookbook, and it’s also online here. I’ve made chocolate pudding with vegetal ingredients before (like avocado, black beans, or tofu), but I think it’s the first time I made one with sweet potato? It was really good! The amounts below are slightly adapted.

For the pudding
1 ¼ cups (6 oz/170 g) diced peeled sweet potato
1/3 cup pure maple syrup
¼ cup unsweetened almond milk (I used lactose-free milk)
¼ cup unsweetened cocoa powder, sifted
2 Tbsp. raw or roasted smooth almond butter or raw cashew butter
1 Tbsp. virgin coconut oil, softened
1 tsp. pure vanilla extract
¼ tsp. fine sea salt

Topping suggestions
coconut whipped cream (I used vegan ReddiWhip)
fresh berries or pomegranate arils
sliced almonds, toasted
granola

Bring a medium pot of water to a boil and set a steamer basket on top. Steam the sweet potato in the basket, covered, for 10 to 15 minutes, until fork-tender. You may also use a steamer appliance. Turn off the heat and let sit for 5 minutes.

Transfer the sweet potato (you should have 1 lightly packed cup) to a food processor and add the maple syrup. Process until smooth. Add the rest of the ingredients and process until smooth, stopping to scrape down the bowl as necessary. Taste and adjust the sweetness, if desired. I find this pudding tastes a bit sweeter after chilling, so keep that in mind. You can always adjust the sweetness after it chills.

Transfer to an airtight container and refrigerate for at least a few hours or up to overnight to thicken. If the pudding is too thick for your liking, you can thin it out with a splash of almond milk.

Serve the pudding with coconut whipped cream, fresh berries, and toasted sliced almonds, if desired. You can also enjoy it on its own, or with homemade granola sprinkled on top. Store any leftovers in an airtight container in the fridge for 3 to 4 days.