Chocolate Sweet Potato Pudding

date-sweetened chocolate pudding made with roasted sweet potato

Makes 6 servings · 206 kcal per serving

Ingredients

• 500 g sweet potato
• 400 g soy milk
• 160 g medjool date
• 40 g unsweetened cocoa powder
• 40 g maple syrup
• 5 g vanilla extract

Method

1. 1. Roast whole sweet potatoes at 400°F / 205°C until very soft, ~45–60 min. Cool, peel, and weigh the flesh.
2. 2. Chop the dates, then heat them in the milk (microwave if you have one) and let soak for 10 minutes. Then blend with a blender until smooth.
3. 3. Add the remaining ingredients to the blender and blend.
4. 4. Chill at least 2 h for pudding. For frozen pops, pour into molds and freeze until firm.

Source and attribution

Adapted from Kathy Carmichael, Kathy's Vegan Kitchen

Original source