Chocolate (Sweet Potato) Pudding

Rich and creamy with the wholesome sweetening of sweet potatoes and dates, this chocolate pudding is hard to beat.

Chocolate (Sweet Potato) Pudding (Serves 4)

  • 1½ cups sweet potato purée
  • 2 cups date paste (see instructions below)
  • ¼ teaspoon liquid stevia
  • 1/3 cup cacao powder
  • Optional: 1 ripe banana (this makes the pudding less stiff, more like a custard

Boil or bake (in a covered dish to keep them moist) enough sweet potatoes and/or yams to make enough for 1½ cups puréed.

Put the cooked sweet potatoes in a food processor and purée. Take 1½ cups of the sweet potatoes out and put the remaining purée into a tub to eat plain later. Add the 1½ cups of purée back into the food processor along with the date paste, stevia, cacao powder and banana (if using it). Process well.

You can serve it warm as it is or refrigerate it to enjoy later.

This recipe can also make a nice, stiff chocolate icing for Monkey Muffins or bars or cakes by reducing the date paste to 1 cup and adding another ¼ teaspoon of liquid stevia. Do not use the banana.

Date Paste

  • 2 cups dates, pitted
  • 2 cups filtered water

Add both ingredients to a high-speed blender and blend on high for 1 minute.

NOTE: This may make more than the 2 cups needed for the recipe above. Store any extra in a jar in the fridge for up to 2 weeks.

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