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
