Cooking With Plants Recipe by Anja Cass
12 Nov 2020
Recipe Instructions
4 small boiled potatoes (approximately 250 grams)
3 pitted medjool dates
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional)
Pinch of coarse Celtic sea salt (optional)
2 tablespoons raw cacao powder (or cocoa powder)
1/2 cup plant-based milk (coconut, almond, oat, soy, etc.)
In a blender, add the boiled potatoes (with or without skin), dates, vanilla extract, cinnamon (if desired), coarse Celtic sea salt (if using), and raw cacao powder.
Start by adding half a cup of plant-based milk to the blender. The amount may vary depending on the water content of the boiled potatoes, so begin with less liquid and add more if needed.
Blend the ingredients until you achieve a smooth and creamy consistency. This should take about a minute.
Once blended, the pudding is ready to serve. The hot potatoes will provide a warm pudding consistency, but you can also refrigerate it for a chilled version.
Taste the pudding and adjust the sweetness or flavorings according to your preference. You can add more dates for additional sweetness or adjust the cinnamon and salt to your taste.
Enjoy the low-fat chocolate pudding on its own or get creative by using it as a sauce or topping for other desserts.
I never would have believed it, but this low-fat chocolate pudding made with potatoes is an absolute revelation. The smooth and creamy texture, combined with the rich chocolate flavor, creates a decadent dessert that satisfies without the guilt. Not only does it taste incredible, but the nutritional benefits of using potatoes make it a winner for those watching their fat intake. This recipe is a game-changer for anyone seeking a healthier yet indulgent dessert option. Trust me, you won't be disappointed!
- Stephen
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