This recipe is PROOF that the universe works in mysterious ways.
I woke up on Sunday morning, worked out, took a shower and went to make some sweet potato kabocha chocolate pudding. Following the recipe as usual, something very interesting happened in my blender. The mixture formed into this giant clump of dough that looks like what you would use to make raw vegan brownies. Weird, right? Instead of thinking “No way is this happening”, I decided to go along with it and add teensy bits of water in increments to see what would occur next. I didn’t want to keep it like a ball because taking the pudding out would be such a hassle. At the same time, I really liked the thickness and stickiness of the mixture, so I went along with it.
Increment of water after increment, the pudding slowly started to stop sticking and descend in the blender, but it was still super thick! Eventually I found that it was the perfect consistency and stirred it in my favorite bowl before prepping the toppings. As I sliced my fruit and sprinkled everything on top, the surface of the pudding eventually hardened and made the whole creation more like a brownie cake! I even reheated it for a little more than two minutes (in 30 second increments because it was in a glass bowl) and it didn’t thin out at all!
You’re probably thinking: why is this a separate recipe if the ingredients are the same as the sweet potato kabocha pudding? Well, this is true, but there’s a major secret to this particular concoction. You HAVE to use a purple sweet potato or any potato that has a crumbly consistency, otherwise you will not achieve this same thickness. Japanese yams would probably work very well and may be even sweeter than a purple sweet potato! Overall, this brownie has no crazy type of flour, no butter, eggs, oil, dairy, gluten or artificial sweetener whatsoever! But the taste……I’ll wait for your input when you try it! 😉
- 1-1 1.5 cups kabocha
- 1 medium or 1/2 large purple sweet potato; any sweet potato with a crumbly or dense consistency should work fine too
- 2-3 TBSP cacao or cocoa powder; you can also use carob powder or even chocolate protein powder
- 5+ TBSP water (I didn’t use exact measurements, so you will have to eyeball everything and add more water as you go if needed)
- Sweetener to taste; I used a spoonful of Stevia but you could use anything you’d like
- Opt: coconut, chocolate chips, peanut flour, peanut butter, cinnamon, etc.
- Cook your sweet potato and kabocha anyway you wish. Let cool completely overnight or for a few hours.
- Peel the sweet potato and kabocha completely, measuring out the portions as needed.
- In a high speed blender or food processor, combine all ingredients until very smooth.
- Once the ingredients are all mixed in together, you may have to add more water to prevent everything from sticking to the blender. Mine turned out like a super sticky ball at first!
- Put the pudding in a bowl once you reach your desired consistency. Let set for 2-3 minutes.
- Top with whatever you’d like and enjoy!
- Note: if you want to reheat, then do so in 30-second increments until you’ve reached your allotted time.
Were there times in your life where fate worked in mysterious ways? Are you a fan of purple sweet potatoes?