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.

Ingredients

  • 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)

Directions

Place all ingredients in a food processor or blender and purée until smooth.

Divide the pudding into two serving dishes. Add raspberries if desired.

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Serve immediately, or refrigerate for 1-2 hours until cool and then serve.


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