- 5 Medjool dates softened in a few tablespoons of hot water
- 500g silken tofu (I like the Japanese kind, less of a ‘soy’ flavour if you get me)
- 1/4t salt
- 1/2t lemon juice
- 10 drops vanilla stevia liquid (or an additional 4 dates with 1/2t vanilla extract instead… it’s what I use for Misty)
- 5-6t cacao powder (however strong you like it)
Blend everything together.
Recipes to follow for the toppings that are pictured. Sorry to be a tease. You’ll forgive me.
I have used this ‘pudding’ in heaps of different ways – But wait! There’s more! It’s awesome as the soaking ‘agent,’ for overnight oats (in place of yoghurt, milk etc) or for a chia seed pudding. I’ve also made a peanut butter and banana version, and an almond butter and jam. All definitely worthy of a YUMMO. I’m thinking it would be wicked knickers on top of pancakes too. Just saying.
The biggest plus is that Misty loves the stuff; I can make a big batch, and we can both happily munch our way through. It would be awesome for all those little gummy monsters out there that don’t yet have the equipment for chowing down on the hard stuff.
So that’s about it. What do you think? Dessert for breakfast? Breakfast for dinner? Or simply dessert for dessert? Whatever floats your boat, that’s what I say.
Can you guess what’s inside this little gem?
I’ll give you a hint
No, it’s not a sinfully rich cream, butter and sugar concoction (heart attack anyone?)
It actually contain both fruit AND vegetable, if you can believe it.
It can also be served like this: (with Spiced Pumpkin Granola)
It is suitable to feed one of these:
If you can catch him.
Ok, ok it’s:
Sweet Potato Custard
- 3/4C soy milk (dairy/almond/coconut would work)
- 2 Medjool dates
- 2T maple syrup
- 1/2t cinnamon
- 1/2t vanilla extract
- 1/3C cooked sweet potato (or pumpkin)
- 1/4t guar gum
- 1/4t sea salt
- Chop up your dates finely, and place in the food processor with maple syrup, vanilla, cinnamon, sweet potato and sea salt. Use a little of the milk for lubrication and process until smooth.
- Transfer into a small saucepan with the remaining milk.
- Bring to the boil.
- Reduce to a simmer, and add the 1/4t guar gum. Stir until thick.
- Spoon into bowls, either eat warm or let it set into more of a ‘pudding’ in the fridge.
- 1T coconut oil
- 2 1/2 t maple syrup
- 1t organic cacao powder
- Pinch of sea salt
- Chopped nuts for sprinkling
- 1/3C sweet potato puree (can sub pumpkin instead)
- 1T nutritional yeast
- 1t tahini
- 1/2 t wholegrain mustard
- 1t apple cider vinegar
- 1 clove garlic, crushed
- 4T water
- 1/2t lemon juice
- Sea salt and freshly ground black pepper to taste