It’s finally feeling like real spring in Montreal, and my evening hot chocolate treat I have more days just feels like it’s too hot. So why not mix it up with some Mexican chocolate pudding? I have an arrhythmia and tend to not absorb potassium well, so I’m always looking for ways to get more sweet potatoes in my diet. The sweet potatoes in this pudding help give it a smooth consistency, but you can’t taste the potato at all! Plus it’s vegan and refined sugar free. This is how we made it:
2 cups sweet potato mash
1 cups plant based milk
¼ cup raw cacao
½-¾ cup date paste (depending on preference) or ¼ cup maple syrup
1 tsp cinnamon
1/16 tsp cayenne
Put all of the ingredients in a high powered blender. Blend until smooth. Taste it and see if you would like a little more sweetener or a little more cayenne. That’s it! Serve immediately or refrigerate first!