I LOVE chocolate. I remember my parents referring to me as a “chocoholic” when I was young because I would eat (and eat and eat) anything chocolate! So you’ll understand my disappointment when I realized my body was very sensitive to refined sugars. After being sick on and off for years, and suffering a cold/flu for months straight (I’ll write about this in more detail someday), I decided to cut out all processed foods from my diet. After a week or so I started to feel more like myself. Hooray, a solution!! Being the chocolate addict that I am though, I still crave sweet treats.
I found a chocolate pudding recipe from a great blog called Delicious Obsessions and tweaked it a bit to make it creamier like brownie batter for two people. Who can resist brownie batter; especially one that is good for you?! I also didn’t want to call it pudding because “pudding” here in Northern Ireland is more of a blood pudding/sausage type food. This is NOT that type of pudding! Get ready for some rich chocolatey goodness that you don’t have to feel guilty about!
This recipe is perfectly suited to share with a friend or loved one. My husband and I like to make a batch after we get the boys to sleep! YUM.
Refined sugar-free, grain-free, dairy-free, egg-free…. it could even be vegan if you substitute maple syrup or agave nectar for the honey.
This recipe fills 2 regular sized coffee mugs.
Brownie Batter for Two
5 small sweet potatoes
1/2 cup cocoa powder (if you have dark cocoa, use a heaping 1/4 cup instead)
1/4 cup coconut oil
1/3 cup honey
2 tsp vanilla extract
1/2 tsp sea salt
1. Bake sweet potatoes in oven at 220c for 45 minutes or until soft. Once cool enough to handle, peel and discard skins.
2. While still warm, combine potatoes and coconut oil in a blender or food processor.
3. Blend in all other ingredients until creamy.
4. Pour into two mugs and enjoy!*
*I like to eat it while still warm, but it is also tasty if refrigerated!