Baked Sweet Potato and Coconut Pudding [Vegan]

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Discover more recipes with these ingredients Baked Sweet Potato and Coconut Pudding [Vegan] Ingredients You Need for Baked Sweet Potato and Coconut Pudding [Vegan] How to Prepare Baked Sweet Potato and Coconut Pudding [Vegan]

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Baked Sweet Potato and Coconut Pudding [Vegan]

This pudding is more like a really soft cake – it’s moist, warm, and best served with a dollop of vegan yogurt or whipped cream and your favorite sliced fruit on the side. Yum!

Ingredients You Need for Baked Sweet Potato and Coconut Pudding [Vegan]

1 big sweet potato, peeled and chopped
7 Medjool dates, pitted
1/8 cup coconut nectar or other liquid sweetener
1/2 cup coconut flour
1/2 cup small flaked oats, ground
1 tablespoon walnut butter
1-2 teaspoon of baking powder
A fat pinch of vanilla and cinnamon powders
1/2 cup cacao nibs

How to Prepare Baked Sweet Potato and Coconut Pudding [Vegan]

Start by steaming your prepared sweet potato until tender. Let it cool.
Preheat oven at 350°F.
In the meantime, blend dates with some water until you obtain a creamy date caramel. Add the sweet potato and blend again.
Pour the mixture in a mixing bowl, add all other ingredients and stir until smooth. Add some water – or dairy-free milk) if needed.
Spread the dough in a cake pan – I used a 9×5.5-inch glass casserole dish – and bake for 30 minutes. Let cool before serving.