2 medium-sized sweet potatoes, peeled and cubed
1/2 cup cocoa powder
1/2 cup maple syrup
1/2 cup almond milk
1/2 tsp vanilla extract
Pinch of salt
Preheat the oven to 375°F (190°C).
Place the cubed sweet potatoes in a baking dish and roast for 25-30 minutes or until tender.
Transfer the roasted sweet potatoes to a food processor and blend until smooth.
Add the cocoa powder, maple syrup, almond milk, vanilla extract, and salt to the sweet potato puree. Blend until all ingredients are combined and the mixture is smooth.
Transfer the pudding mixture to a bowl and chill in the refrigerator for at least 1 hour before serving.
Serve the pudding chilled, garnished with chopped nuts or fresh fruit, if desired.