1 medium sweet potato - baked whole, peeled and roughly chopped
fat from one 13.5 oz can of full fat coconut milk (see notes)
¼ - ⅓ cup raw cacao powder
3-4 tablespoons maple syrup
1 tablespoon maca powder
pinch of sea salt
1 teaspoon lion's mane, reishi or chaga mushroom powder, or all of the above (optional)
1 teaspoon vanilla extract (optional)
cacao nibs - for garnish (optional)
Instructions
Combine all the ingredients in a high-speed blender, and blend until smooth, scraping the walls if necessary. Enjoy the pudding right away, sprinkled with cacao nibs, or place in the refrigerator to cool for about an hour. The pudding consistency will harden a bit and become more mousse-like after some time in the fridge.
Notes
To get the fat the separate from the water in a can of full fat coconut milk, place it in the refrigerator overnight. Better yet, when shopping for coconut milk, shake the can of coconut milk near your ear. If you don't hear or feel too much sloshing around, that's a good sign that the fat is already separated from the water.
Recipe by Golubka Kitchen at https://golubkakitchen.com/quick-sweet-potato-chocolate-pudding-w-adaptogenic-mushrooms/