I can’t even deal with how amazingly delicious this is. Who knew chocolate and sweet potatoes, right!? Not only do sweet potatoes provide a boatload of nutrients supporting the immune system and helping our organs work properly, these gems are naturally sweet all on their own. They truly live up to their name.
1 large sweet potato, baked, cooled, and peeled
1/2 cup full-fat coconut milk
6 pitted Medjool dates
1/2 cup cacao or cocoa powder
2 teaspoons vanilla extract
1 teaspoon cinnamon, plus extra
1/2 cup water, plus extra
4 tablespoons maple syrup, plus extra
Place the sweet potato, milk, dates, cacao powder, vanilla, cinnamon, and maple syrup into a high-speed blender and blend until smooth and creamy.
If too thick, add more water, 1 tablespoon at a time, until you reach desired consistency. Adjust sweetness with additional maple syrup if desired.
Divide between individual serving dishes and top with Coconut Whipped Cream and a dash of cinnamon. Serve right away, or store in the fridge in an airtight container for up to 5 days.
- Let your child peel away the skin from the sweet potato when cooled. It easily comes right off after baking.
- Throw all ingredients in the blender and let your child hit the on switch (with lid on securely).
- Serve it up in their fave bowl and let them top it with coconut whip and some dark chocolate shavings.