BHA & BHT Free Dark Chocolate Sweet Potato Pudding with Almonds
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total)
- 1 can (13.5 oz) full-fat coconut milk
- 3 oz dark chocolate (70% cacao or higher), roughly chopped
- 3 tbsp almond butter (unsweetened, smooth)
- 3 tbsp pure maple syrup
- 2 tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
For serving
- 2 tbsp dry-roasted almonds, roughly chopped (optional)
- 1 tsp unsweetened cocoa powder, for dusting (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each sweet potato several times with a fork, place on a baking sheet, and roast for 40–45 minutes, until a knife slides through the center with no resistance. Set aside until cool enough to handle, then peel and discard the skins.
- 2
While the sweet potatoes roast, warm the coconut milk in a small saucepan over low heat until it just begins to steam. Remove from the heat, add the chopped dark chocolate, and let sit for 2 minutes, then stir until the chocolate is fully melted and the mixture is smooth.
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