Tag: Desserts

Chocolate pudding

Easy Chocolate Pudding (Sugar Free) – Made With Sweet Potatoes

Sweet Potato Chocolate Pudding

This is my super easy recipe for chocolate pudding! Eating this reminds me of eating those chocolate pudding cups when I was a kid. I like to make a big batch of this and stash it in the fridge for a quick snack and it keeps for about 5 days in fridge.

This pudding is lovely and thick, and has a rich and decadent chocolate flavor but no added sweeteners. The pudding still tastes sweet (it gets is sweetness from the milk, coconut oil and sweet potatoes) and it’s a nice treat for days when you want to eat something that tastes delicious but also helps you get in an extra serving of vegetables.

You can make it with any kind of milk that you like (the milk that I use for this recipe is the organic lactose free 2% milk from Costco which tastes very sweet without any added sugar, but you can use coconut milk for a vegan version). Feel free to play around with the flavors of this pudding. You can add a bit of peppermint extract for a mint chocolate pudding, or swap out some of the milk with a little coffee for a slightly deeper chocolate flavor.

I like to freeze 1 cup portions of this and then let it thaw on the counter for about 30 minutes so the pudding sort of becomes this fudgesicle / chocolate ice cream-like frozen treat. In luscious pudding form or frozen, this treat is great when eaten with fresh strawberries.

You can also add about a 1/2 cup less milk and blend it in batches in a food processor for a more chocolate mousse-like texture.

Easy Chocolate Pudding

Makes 6-8 generous servings

Ingredients

28 oz cooked sweet potato – (3 medium sweet potatoes, or about 4 cups diced)

1.5 oz unsweetened baking chocolate

2/3 cup coconut oil

2 cups milk of choice

small pinch of salt

 

Instructions

1. Peel your sweet potatoes and cut them into 3/4 inch cubes. Steam them for about 30 minutes until they are soft and easily pierced with a fork. Allow to cool to room temp, measure out 4 cups of sweet potatoes and transfer to a blender.

2. Pour the milk into the blender and add the salt. Melt the coconut oil and chocolate over medium low heat stirring frequently (this took about 5 minutes for me). Pour the chocolate and coconut oil mixture into the blender and blend until smooth, stopping the blender occasionally to scrape down the sides and give it all a good mix with a spatula.

3. Pour the pudding mixture into a airtight container and refrigerate overnight until thickened.

4. Spoon into bowls and enjoy!

 

How to Bake Sweet and Creamy Sweet Potato Fries – with No Added Sweeteners

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This is one of my favorite recipes and I make it all the time. I love cooking sweet potatoes this way because they become soft and creamy in the middle and almost taste like custard, but the crispy ends taste like toasted marshmallow.

The sweet potatoes are cooked slowly so that it brings out their natural sweetness and this is a great recipe to make when you’re trying to avoid added sweeteners, but still want to have something that tastes like dessert.

Make a big batch, and keep any leftovers in the fridge. They actually get sweeter once refrigerated and are wonderful for snacking during the week. They are delicious on their own, but you can also sprinkle over some cinnamon and nutmeg right before serving and it makes this sweet potato dish even more dessert-like and wonderful.

Sweet and Creamy Sweet Potato Fries

Makes about 3 – 4 servings

Ingredients

2 – 3 sweet potatoes (cut into 1/2 inch fries)

1 tsp of avocado oil (or any neutral flavored oil)*

Notes – * I’ve used olive oil before too and that works great as well. You don’t taste the olive oil flavor very much at all when you cook the sweet potatoes this way, so really any oil that you use will be fine. Coconut oil is nice too, the sweet potatoes taste even sweeter when cooked with coconut oil.

Instructions

1. Preheat your oven to 375 F.

cut raw sweet potatoes

2. Take your sweet potatoes and place them onto a sheet pan or glass baking dish (I prefer using a glass dish for this, as the sweet potato fries do stick a little to the pan and you can use a spatula to scrape any crispy bits off of the glass without having to worry about scratching up a sheet pan).

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3. Pour the tsp. of oil into a corner of the baking dish and slide each sweet potato fry into the oil and toss them with your hands until well coated.

Place the baking dish into the oven and bake for 55 – 60 minutes until the fries turn a little crispy and golden brown at the edges. In my oven this takes about 57 minutes.

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4. Allow your fries to cool a little before serving.

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I hope that you love these sweet potatoes fries as much as I do! I’m about to go make another big batch of them, and I can’t wait to eat them.

 

Apple Slices and Two Ingredient Caramel Dip – Paleo, Vegan, Refined Sugar Free

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When I’m feeling like I want a sweet snack in a flash, I make myself a plate of apple slices and caramel dip.

This is the easiest no cook caramel dip ever. This caramel dip tastes incredibly indulgent  and takes just seconds to make. Olive oil and maple syrup may sound like an unusual combination, but it tastes delicious, especially when combined with the sweet apple.

Apple Slices and Two Ingredient Caramel Dip

Makes 1 serving

Ingredients

1 fuji apple (or apple of choice, I like fuji apples because they are nice and sweet)

Caramel Dip

1 tbsp maple syrup

3/4 tsp – 1 tsp olive oil

 

Instructions

1. Wash and slice your apple, and place the apple slices on a plate. Spoon the maple syrup and olive oil onto the side of the plate, or into a small dish. Stir the maple syrup and olive oil together until well combined. Dip the apple slices into the caramel and enjoy!