Cooking healthy brings me much happiness, but one thing I absolutely LOVE is finding substitutions for unhealthy ingredients found in deliciously sinful recipes. Case in point: the sweet potato! Creamy, luscious and chock full of vitamins and minerals — they are an excellent and inexpensive staple for your kitchen and work perfectly in my chocolate pudding recipe.
- 2 medium sweet potatoes, baked (350 degrees F for 30-40 minutes) until fork tender, skins removed
- ¼ cup cocoa powder (natural, NOT Dutch processed)
- 3 Tbsp. maple syrup
- 2 Tbsp. coconut oil (virgin, cold-pressed)
- 1 tsp. vanilla extract
- Pinch sea salt
- 2-3 raspberries (optional)
Place all ingredients in a food processor or blender and purée until smooth.
Divide the pudding into two serving dishes. Add raspberries if desired.
Serve immediately, or refrigerate for 1-2 hours until cool and then serve.