Yammy Chocolate Pudding
Shelley shared a delicious chocolate pudding with us today, packed with healthy ingredients! It's super easy to make, too. She recommends a dark cocoa like Hershey's Dark or Guittard Dutched Cocoa rather than regular cocoa, as it makes it taste more fudgy. She also used TJs soy creamer because she thinks it tastes more neutral than nut milks or coconut creamers.
1 really big yam (or two medium yams)
2 T almond butter
4 T soy creamer (or nondairy milk)
4 T dark cocoa powder
5 pitted dates
Wash the yam, but don't peel it. Roast yam at 425 until syrup leaks out, up to 1 hour 20 minutes. Let it cool, and then carefully peel off the skin.
Mix the yam and other ingredients in a food processor. Chill, and serve!