Sweet Potato and Cacao Pudding Recipe

• 1 cup mashed baked or steamed sweet potato (about 1 raw sweet potato, ~250g)
• 3 eggs
• 3/4 cup buckwheat flour
• 1/3 cup almond flour
• 1/2 cup orange juice
• 1/2 cup plant-based milk
• 1/4 cup cocoa powder
• 3 tbsp liquid stevia
• 2 tbsp coconut oil*
• 1 tbsp orange zest
• 1 tbsp tapioca starch
• 1 tsp unsweetened vanilla extract
• 1/2 tsp baking soda

Topping:‍

• 50g sugar-free chocolate, chopped or in chips

• Beat the eggs at the mixer’s highest speed until they double in volume and form a foamy mixture.
• Add the coconut oil and continue beating at high speed to maintain the creamy texture.
• Add the remaining wet ingredients: orange juice, plant-based milk, mashed sweet potato, stevia, and vanilla extract.
• Beat at low speed for 1 minute, or until well combined, then turn off the mixer.
• In a separate bowl, mix all the dry ingredients. Gradually add them to the wet mixture, folding gently with a wooden spatula.
• Finally, add the nuts.
• Once all ingredients are fully combined, pour the batter into an oven-safe mold and bake at 180°C (350°F) for approximately 45 minutes.
• Remove from the oven and let rest for 10 minutes before unmolding.

For the topping:

• Melt the chocolate using a double boiler and pour it over the pudding.

Note:

• The coconut oil should be in liquid form and at room temperature.
• If it's solid, you can melt it using a double boiler and let it cool for about 5 minutes before using.