Chocolate Peanut Butter Pudding

Serves 8

Roasted sweet potatoes and dried dates give a naturally rich sweetness to this guilt-free dessert.  A scoop of peanut butter add an extra kick of flavor, but you can also try with almond butter, roasted tahini, or raw cashew butter.

2 1/2 cups roasted sweet potato puree (from 2 medium sweet potatoes*, or use canned)

1/2 cup pitted dates, soaked in warm water 10 minutes, to soften

2 tablespoons unsalted, natural peanut butter

1/2 cup nondairy milk

3 tablespoons ground flax meal

1/2 cup cocoa powder

2 teaspoons vanilla

1 teaspoon cinnamon

1/4 teaspoon salt

* To make sweet potato puree:  Roast whole sweet potatoes, with their skins on, in a 425 oven until completely soft, about 45 minutes.  You should be able to easily insert and remove a knife.  Remove from the oven and let cool.  Peel off the skins (which make great snacks) and reserve the puree.  I like to make a big batch of this and freeze it in smaller portions.  Great for using in desserts, sweetening my morning oatmeal, or used to thicken soups.

To make pudding:  Combine all ingredients in a food processor.  Puree until completely smooth.  If mixture is too thick, simply add extra water or nondairy milk to thin.  Place into a glass bowl and cover tightly with plastic wrap.  Let sit overnight to firm up.  Remove plastic, garnish with chopped peanuts, and enjoy.

If using for a pie filling, pour mixture into baked pie crust.  Cover tightly with plastic wrap and let set at least 2 hours, or, if possible, overnight.

spoons almond butter

*Almost 1 cup non-dairy milk

½ cup dark cocoa, unsweetened

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons ground flax meal

2 cups sweet potato puree (canned or from fresh, roasted potatoes)

To make chocolate mousse:  Remove dates from soaking liquid and squeeze out any excess water.  Place into a food processor or high-speed blender.  Place almond butter into a measuring cup.  Add enough of the non-dairy milk to equal 1 cup of liquid.  This will be 7/8 cup non-dairy milk.  Place almond butter, non-dairy milk, cocoa, cinnamon, vanilla, flax meal, and the 2 cups of sweet potato puree into the food processor or blender.  Puree until well combined and creamy. 

If using for a pie filling, pour mixture into baked pie crust.  Cover tightly with plastic wrap and let set at least 2 hours, or, if possible, overnight.

- See more at: http://wellness.wholefoods.com/stores/lincolnpark/2012/chocolate-mousse-w3/#sthash.T1EafR4G.dpuf
Chocolate Peanut Butter Pudding

Chocolate Peanut Butter Pudding

Nutrition info per serving: (1 serving = 1/2 cup)  140cal, 4g fat (605mg Omega-3), 105mg sodium, 25g carbohydrate (6 g / 23%DV fiber, 11g sugar), 4g (9%DV) protein, 241% VitA, 21% VitC, 6% Calcium, 9% Iron, 12% B6, 14% Potassium, 35% Manganese

Full nutrition info at: Self.nutritiondata.com

Plant-Power Inspiration: Proof is in the Pudding