Healthy chocolate puddings are no rarity in southern California. From raw cafes to farmers markets, you're guaranteed to find at least one chocolate pudding that is straight up just avocado blended with cacao powder. Maybe a little honey if they're adventurous. *gasp*
While every bit of my avocado-loving-soul wanted to base this pudding with avo, I had to switch it up. Plus I was recently and conveniently told that you can substitute avocado for sweet potato in many baking recipes, so why not try it out! Well let me tell ya....
THIS WAS A FREAKING DREAM. I made it twice in one week. That's how dreamy it was. Like clouds of dark chocolate with a kick at the end. So👏many👏noms.
Spicy Mayan Cacao Pudding (serves 2 -- or 1 if you know what I mean wink wink, nudge nudge; i'm not judging)
1/2 pound sweet potato
1/2 cup unsweetened coconut milk
1/4 cup unsweetened cocoa powder
1 tbsp pure maple syrup
2 Deglet Nour or Medjool dates
1/2 tsp cinnamon
1/4 tsp cayenne
1 tsp cacao nibs (optional, for garnishing)
1. Roast the sweet potatoes for 45 minutes at 375 degrees Fahrenheit.
2. Once the potatoes are fully roasted, remove from the oven and let cool completely.
3. Remove the peels from the potatoes. Add the peeled sweet potatoes, coconut milk, maple syrup, cocoa powder, dates, cinnamon and cayenne to a blender and blend until smooth.
4. Serve! From my experience, it's better after being refrigerated for 1 hour; but I know it's hard to wait :)
Enjoy! Tag me if you make it, I love to see your posts!