Vegan Mexican Chocolate Sweet Potato Pudding

thevegan8.com

Bine

1 ½ cups packed cooked mashed orange sweet potatoes (I used 2 smaller ones to get enough)

½ cup non-dairy milk (cashew, soy or "lite" coconut will all work, creamy is best)

5 tablespoons unsweetened cocoa powder (25 g)

3 tablespoons coconut sugar (32 g)

½ tablespoon strong cinnamon (I use Saigon)

1/16th-⅛ teaspoon cayenne (use to taste or omit if you don't want spicy, a little goes a long way)

1 teaspoon vanilla extract

¼ teaspoon fine sea salt

¼ teaspoon Pure Liquid Alcohol-Free NuStevia (or use 2 to 3 more teaspoons of sugar instead of stevia)

note: Note: This, as the title states, is a Mexican Chocolate Pudding, so the flavor is very spiced, just like Mexican Chocolate, so expect that. If you want a plain chocolate flavor, then omit the cinnamon and cayenne.

Directions at thevegan8.com

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