Swich | Recipes - Chocolate Almond Pudding

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Chocolate Almond Pudding

Rich and chocolatey? Check. Velvety and luscious? Check. Baked sweet potatoes give this pudding a wonderfully creamy base.

Makes 4 cups | Active Time: | Total Time: 1 hour 20 minutes
Step 1: Prepare the Pudding
  • 3 sweet potatoes scrubbed (≈2 lbs)
  • 14 fl oz unflavored plant milk (≈1 3⁄4 cups)
  • 1 teaspoon pure vanilla extract
  • 1 dash almond extract
  • 2⁄3 cup cocoa powder
  • 1⁄3 cup date paste (you can make your own; see tip)
  • 1 tablespoon toasted sliced or slivered almonds
  • 1 tablespoon unsweetened toasted coconut flakes

Preheat the oven to 450°F.

BAKE SWEET POTATOES
Use a fork to poke holes in sweet potatoes in several places. Bake on a baking sheet until tender when pierced with a fork, 45 minutes. Let cool.

MAKE PUDDING
Split sweet potatoes and scoop out all the sweet potato pulp (you should have about 3 cups). Transfer to a high-powered blender (or food processor) along with plant milk, vanilla, and almond extract. Purée until very creamy, stopping and scraping down sides as necessary. Add cocoa powder and date paste. Blend until thoroughly incorporated.

CHILL & SERVE
Pour pudding into serving dishes. Sprinkle with toasted almonds and toasted coconut. Chill in the refrigerator for at least 30 minutes before serving.

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