Indulge in the creamy goodness of this Vegan Mexican Chocolate Sweet Potato Pudding. Combining the natural sweetness of sweet potatoes with the richness of cocoa powder and spices like cinnamon and chili powder, this pudding is a delightful dessert that's both satisfying and nutritious.
Ingredients: 2 medium sweet potatoes, cooked and peeled. 1 ripe avocado. 1/4 cup cocoa powder. 1/4 cup maple syrup or agave nectar. 1 teaspoon ground cinnamon. 1/2 teaspoon chili powder. 1/4 teaspoon ground nutmeg. Pinch of salt. 1/2 cup plant-based milk such as almond or coconut milk. 1 teaspoon vanilla extract. Toppings: chopped nuts, sliced bananas, shredded coconut.
Instructions: Put the cooked sweet potatoes, cocoa powder, maple syrup or agave nectar, ground cinnamon, chili powder, ground nutmeg, salt, plant-based milk, and vanilla extract in a food processor. If you need to, scrape down the sides of the bowl to make sure everything is well mixed. Blend until smooth and creamy. Taste it and add more sugar or spices if you think it needs it. Put the pudding in bowls for serving. Put it in the fridge for at least 30 minutes before you serve it. Before serving, you can add chopped nuts, sliced bananas, shredded coconut, or anything else you like. Have fun!
Prep Time: 15 minutes
Cook Time: 0 minutes
Biung Ismahasan