I have always loved eating chocolate pudding with a rich chocolate sauce.  

Just because I can’t eat eggs and milk, doesn’t mean I need to be denied a rich decadent dessert.

For this recipe, I’ve used honey roasted sweet potatoes to make the pudding lovely and googy along with macadamias to create a nice smooth creamy texture.

Chocolate pudding

serves 4

250g sweet potato

½ tbsp macadamia oil

½  tbsp honey

6 medjool dates

50g macadamia nuts

1 tbsp coconut oil, melted

25g oat bran

25g self raising flour

3 tbsp raw cacao

3 tbsp maple syrup

¼ cup dark chocolate buttons

Quick chocolate sauce

4 tbsp coconut oil

2 tbsp maple syrup

3 tbsp nut butter

4 tbsp raw cacao

¼ tsp salt (optional)

Coconut yoghurt, dairy free ice cream and raspberries to serve.

 

Preheat oven to 180°C.

Peel and dice the sweet potato into 1.5 cm pieces.

Combine oil and honey together and coat sweet potato and roast on a lined baking tray for 20 minutes until very soft.

Finely chop or mill macadamia nuts and set aside.

Remove stone and finely dice dates and combine sweet potato in a blender or Thermomix.  

Blend until just smooth, do not over process.

Add coconut oil, nuts, oat bran, flour and cacao to the sweet potato mixture and blend into a thick batter.

Place batter in a lined slice tin and push chocolate buttons into the batter.

Bake for 20 to 30 minutes until browned on top and skewer comes out clean.

Remove pudding from oven and allow to cool in tin for 10 minutes.

 

For chocolate sauce combine coconut oil, maple syrup, nut butter and cacao powder in a small saucepan and melt together.

 

Serve warm with chocolate sauce, coconut yoghurt and or dairy free ice cream.

 

• Uncategorized