Avocado, Chocolate, and Sweet Potato Pudding

This article was posted by Raw news bot on July 29th, 2010 and has been viewed 55 times.

This article was syndicated from Choosing Raw.

Last September, when I posted my much adored recipe for chocomole, I got a ton of enthusiastic responses. Since then, I’ve seen many stellar renditions of the recipe around the blogosphere, as well as a few variations. My favorite of these is Ashley’s choco-banana-mole, which you check out here! This week, I made what I think is my favorite variation so far: choco-sweet-potato-mole. Or, to abandon these disgustingly cutesy nicknames, avocado, sweet potato, and chocolate pudding. The seed of this recipe was planted when a client asked me whether or not chocomole would make for an appropriate breakfast. My thought was, “not exactly.” It’s loaded with simple sugars and healthy fat–both of which are crucial for energy–but I’d say that it would have a lot more staying power as a breakfast option if it also had some complex carbs. I, and many others, have a hard time making it to lunch without them! An obvious option is to spread chocomole on sprouted grain toast, which I love to do. But how about a breakfast pudding that’s got some polysaccharides in it already? Enter the mighty sweet potato. Full of energy yielding starch–not to mention a ton of beta-carotene, Vitamin C, and Vitamin B6–sweet ‘taters are a nutritious and hearty breakfast food. Couple them with the healthy fats in the avocado and the sugars in the dates, and you have a veritable energy powerhouse in a bowl! See for yourself: Avocado, Chocolat[...]

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