Plant-based, a total of three ingredients, wholesome, nourishing, naturally sweet,, chocolate pudding.
The combination of the sweet potato and Nature’s Charm coconut whipping cream adds just enough sweetness for my tastebuds. It allows the raw cacao to truly shine, the bitterness mellowed, and the whole concoction ideal for having as a snack, dessert or even breakfast.
I used the air fryer to “bake” my sweet potatoes which saves all the time. Perfectly soft and almost gooey inside. I quite literally just popped the flesh right out of the skins, and of course ate the skins rather than throwing them away. Team organic sweet potatoes obviously…not only because I love to eat the skins, but I’ve always found them to be naturally sweeter and they tend to have a deeper rich orange colour!
Recipe created for Natures Charm, this is not a sponsored post.
Blend together sweet potato, coconut whipping cream, just straight from the can, no need to separate any liquid, and the cacao powder in a food processor. I prefer to use the food processor just because it’s always tricky to remove anything thicker than a smoothie in full from my blender and I don’t like losing any of the good stuff! Serve topped with chopped dark chocolate and pecan nuts. *If you haven’t cooked your sweet potato, bake for 40 - 45 minutes in the oven @200C / 350F. You can also pop them in the air fryer where they will take approximately 30 minutes. The microwave also does a stellar job in under 10 minutes.
Whichever method you choose, prick the sweet potatoes all over with a fork.
Three Ingredient Chocolate Pudding
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Ingredients
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