Sweet Potato Chocolate Pudding

Ingredients

• 1 medium peeled Sweet potato
• 2 pitted Medjool dates
• 3 tbsp Raw cacao powder
• 0.25 tsp Kosher salt
• 0.5 tsp Vanilla extract
• 1 tbsp Raw honey
• 6 tbsp or any plant-based milk Grass-fed whole milk

Preparation

1. Bring a saucepan of water to a boil. Cut 1 medium peeled Sweet potato into 1-inch dice. Add to water and cook for 10 minutes or until very tender. Drain well and measure 1 packed cup of sweet potato flesh.
2. Put 2 pitted Medjool dates in a small bowl, cover with boiling water, and let sit for 5 minutes to soften. Drain and set aside.
3. Combine sweet potato, dates, 3 tbsp Raw cacao powder, 0.25 tsp Kosher salt, 0.5 tsp Vanilla extract, 1 tbsp Raw honey, and 6 tbsp Milk in a blender. Blend until very smooth.
4. Divide between 4 ramekins or small serving dishes and chill in the fridge for at least 30 minutes.
5. Top with whipped cream and berries before serving, if desired.