Luscious, Decadent Chocolate Pudding - Thanks to The Vegan 8!
Finally, a chocolate pudding that does not contain avocado, banana or coconut flesh. After searching the internet, perusing several websites with inventive ways to create a veganish-vegetarianish chocolate pudding, I discovered one recipe that was closest to what my mind had imagined as a healthy version of this chocolate delight. On the site, The Vegan 8, recipe guru Brandi, has created all kinds of updated versions of favorite desserts. My creation is Brandi's version of Vegan Mexican Chocolate Sweet Potato Pudding with a few minor changes and it is fantastic (http://thevegan8.com)!
My basic chocolate pudding varies somewhat as I wanted to use different quantities, sweeteners and milks, and leave out the cayenne:
2 cups packed, cooked, cooled, organic sweet potatoes (baked at 400 degrees for an hour or so)
2/3 cup organic cashew milk (mine was homemade, but you can use store bought)
6 T. Organic Divine Raw Cacao powder
1 T. organic cinnamon (bulk from local natural market)
1 tsp. Simply Organic liquid vanilla
1/3 tsp. sea salt
1 packet Organic Vanilla Stevia
1 tsp. Pyure Organic Stevia Blend
a handful of organic walnuts or fruit for decoration
Directions:
1) Place cooled, skinless baked sweet potatoes in Vitamix (or whatever blender/processor you own), along with cashew milk and liquid vanilla. Blend all ingredients until completely smooth, you may need to add a smidge more cashew milk, but don't over do it.
2) Once you have achieved a smooth texture, add the cacao, cinnamon, salt, and stevia. Blend until all is incorporated. Of course, you may want a sweeter pudding than I prefer, adjust accordingly.
3) I put my in mason jars with screw tops, then placed them in the fridge.
Thank you to The Vegan 8! Gluten-free...and she has a cookbook in the works! More amazing recipes at:
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