Vegan Chocolate Pudding for Dinner! {made with sweet potato and black beans} {free of refined sugars}

…So this started off as making sweet potato brownies, but didn’t end that way!  After trying what was supposed to be my batter, I turned off the oven and decided this was absolutely amazing as it was… no need to turn it into anything else. So here you are, a healthy, nutrient dense, chocolate pudding that is filled with plant based protein, fibre, and antioxidants, magnesium rich raw cacao, and healthy fats like almond butter and coconut oil. This recipe is free of refined sugars and only sweetened with local maple syrup. Enjoy!

This recipe makes about 4 portions, depending on who is making it and doing the “quality control” 🙂 🙂 🙂

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Ingredients

1 medium sized sweet potato, peeled and cubed.

1/2 cup black beans, cooked or canned (I like Eden Organics)

3 T organic coconut oil, melted

1/4 cup raw cacao powder

1/4 maple syrup (you could also use Medjool dates, but would have to add more water)

1 Tbsp almond butter, smooth or crunchy

1-2 Tbsp filtered water

Pinch of Himalayan sea salt

Dash of vanilla extract or a pinch of powder

Your favourite berries and superfoods for topping

1/2 cup almonds, ground, or nuts of choice (optional…add for crunch!)

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Method

This recipe can be prepared in a blender or food processor. For a Vitamix use the damper stick, for any other blender (and perhaps the food pro), continue to stop the blender and scrape down the sides with a baking spatula, as you add more ingredients.

  1. Steam cubed sweet potatoes until soft, about 20 minutes. I like to use a bamboo steamer. In the mean time, take out the other ingredients, melt the coconut oil, grind the almonds, etc.
  2. To your blender or food processor, add sweet potatoes, black beans and coconut oil. Pulse/blend until they start to combine well.
  3. Add cacao powder, maple syrup, almond butter, salt, vanilla and 1 tbsp of water. Blend well.
  4. Add additional water until desired consistency is reached.
  5. Remove the pudding from your blender, place in a bowl and stir in the ground almonds or nuts of choice.
  6. When ready to serve, you can top the pudding with fresh berries, additional almonds or any of your superfood toppings like bee pollen, chia, cacao nibs, spirulina or goji berries.

Looking for something lighter? Replace the sweet potato and black beans with 1/2 a papaya.

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3 Layer stRAWberry Chesse Cake {dairy-free, gluten-free, raw)

StRAWberry Cheese Cake (or fruit of choice!) by Holistic Lacey

This cheesecake is the result of an afternoon in my test kitchen! I played around with a variety of recipes to create the perfect, dairy free cheesecake. This recipe is a nutrient dense powerhouse thanks to the collection of so many amazing ingredients :

Brazil nuts – Just 5 offers your daily dose of selenium, an important mineral.

Walnuts, nut butter and coconut oil – rich sources of healthy fats.

Cashews – very high in the amino acid L-Tryptophan which is made into serotonin in the body. Two handfuls of cashew is the therapeutic equivalent to a dose of anti depressant prescription drugs. 

Maple syrup – high in antioxidants and minerals like zinc and manganese.

3 layer StRAWberry Chesse Cake 

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What you’ll need… Shopping list

Walnuts & pecans (or nuts of choice), shredded coconut, nut butter, coconut oil, maple syrup, pink himalayan salt, cashews, coconut or nut milk, pure vanilla extract, pitted dates, lemon, fresh strawberries.

Holistic Tip: Use organic ingredients when possible for optimal taste and nutrition!

Ingredients

CocoNUT Crust

1/2 cup walnuts or Brazil nuts

1/2 cup pecans

1 cup shredded coconut

2 tbsp almond or nut/seed butter

2 tbsp  unrefined virgin coconut oil

1/2 tsp pink Himalayan salt

Optional to double ingredients for a thicker crust

Lemon Vanilla Filling

2 cups raw cashews, soaked in water for at least 2 hours, drained and rinsed

6 tbsp unrefined virgin coconut oil

1 cup homemade banana coconut milk (get the recipe here!) or nut milk of choice.

1 lemon, juiced

1/4 cup maple syrup

1/2 tsp pure vanilla extract

Strawberry Filling

1/2 the lemon vanilla filling

3/4 cups fresh strawberries

Strawberry Glaze

1.5 cups fresh strawberries

1 cup dates, soaked, pits removed

1 lemon with zest

1 tbsp maple syrup

pinch of Himalayan salt

1/2 tsp pure vanilla extract

Instructions

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Line a 9inch circular spring form pan with parchment paper.

To prepare crust, place all ingredients in a food processor or Vitamix and pulse until a sticky, crumble crust mixture is achieved. If processed too long, the mixture can turn into a nut butter! Press crust firmly into pan with fingers, and place in freezer to set.

To prepare the lemon vanilla filling, drain and rinse cashews. Blend cashews, oil, milk, lemon, maple syrup and vanilla until a smooth creamy texture is formed. Use the damper stick or stop the blender to scrape down the sides with a spatula.

When desired consistency is reached, remove half of the filling lemon vanilla filling and place aside.

Add the strawberries (3/4 cup) to the filling in the blender and blend until well combined.

Remove the pan from the freezer and add the strawberry mix from the blender. Spread evenly with a spoon or spatula. Use a large soup spoon to add the lemon vanilla layer on top into small dollops. Use the back of the spoon to spread the lemon vanilla layer evenly without mixing the two layers.

Or, if you like you can swirl the layers together by placing dollops of the white cream around the pan and then use a tooth pick or butter knife and get creative with your swirling. Set in the freezer for at least 1 hour, preferably 2.

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Remove cake from freezer, top with strawberry glaze and set for 5 hours, or overnight.

The next morning, I like to remove the size of the pan, let the cake sit for 5 minutes and then slice it evenly into slices which I then keep in a tupperware container in the freezer for easy access!

When serving, for a soft-creamy cheesecake, remove from freezer and let sit 15-20 minutes at room temperature.

Enjoy and be sure to comment below or add pictures of your own creations!

Homemade Coconut Milk {fresh & delicious}

Once you experience the ease, simplicity, creaminess and deliciousness of your very own homemade non-dairy milk, there is no turning back! When making healthy lifestyle shifts, especially if you are using mylk on a daily basis for smoothies, elixirs or granola, I highly recommend preparing your own. Most of the packaged milks contain no nuts at all, and unfortunately only guarantee added synthentic vitamins, fillers, binding agents and artificial flavours.

Holistic Tip: Use your fresh coconut milk to prepare one of my Superfood Elixirs. Get the Free E-Book: Superfood Teas or use this for making the filling of my dairy free StRAWberry Cheese Cake.

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Fresh Coconut Milk

2 cups coconut meat

4 cups of coconut water or purified water

1/2 tsp cinnamon

1/2 tsp of pink Himalayan salt

1 tbsp maple syrup (honey or 2 medjool dates, pitted )

1 tsp pure vanilla extract (or bean/powder)

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Fill blender with fresh coconut meat and cover with coconut water. Blend on high speed until smooth and all pieces are broken up.

To drain coconut milk, place a nut milk bag over a large bowl and squeeze it through. If you like, save the meat (pulp), dehydrate and use to make homemade coconut flour.

Rinse the blender. Return milk to blender. Add cinnamon, salt, vanilla and sweetener of choice. Keep refrigerated and drink within 3-5 days.

Want to try something tasty?

Blend with 1 ripe organic banana for a creamier, sweeter milk.