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)

• 4 cups sweet potatoes / yams
• 20 medium dates, pitted
• ½ cup cacao powder
• Optional: ½ avocado (for a richer taste)                   
• Optional: ½ teaspoon vanilla powder or 1 teaspoon vanilla extract

Bake sweet potatoes and/or yams in a covered baking dish at 375º for 1 – 1¼ hour or until very soft and there is liquid in the bottom of the baking dish.

Add the dates to a food processor and process until they just start to form a ball.

Add the baked sweet potatoes (including the liquid in the dish), cacao powder, avocado and vanilla (if using them). Process to a smooth, pudding like consistency, one to two minutes.

If stiffer than you like, add plant-based milk or water a tablespoon or two at a time.

If softer than you like, add 1 tablespoon of ground flax seed, blend in well and let it sit in the fridge for an hour.

NOTE: This recipe can also be used as a chocolate icing for Monkey Muffins or bars or cakes.