Chocolate Sweet Potato Pudding

• Vegetarian
• Gluten free

• Produce

  • 1 Date, pitted
  • 2 Sweet potatoes

• Refrigerated

  • 3 tbsp Almond milk

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/4 cup Cocoa powder

• Dairy

  • 2 tbsp Yogurt, dairy free plain

Found on thealmondeater.com

Description

Ingredients

• 2 sweet potatoes, peeled and chopped
• 1 pitted date
• ¼ cup cocoa powder*
• 3 tbsp maple syrup**
• 2 tbsp dairy free plain yogurt
• ½ tsp cinnamon
• 3-5 tbsp almond milk (or other milk of choice)***
• Optional: 1-2 tbsp raw cane sugar, if youd like it to be sweeter

Directions

• Cook sweet potatoes over stovetop; once cooked, drain out excess water and place potatoes into a food processor, along with the date.
• Pulse potatoes and date and, while pulsing, add the cocoa, syrup, cinnamon, and milk through the top of the food processor.
• Continue pulsing until smooth. If the texture still seems a bit off, scoop mixture into a bowl and mix it with an electric hand mixer on high.
• Transfer pudding into a glass and place in the refrigerator for at least 30 minutes.
• Enjoy!