Recipe by: Brenda Pachel
Featured on Chef AJ’s Show on 2-21-23
- 3 cups baked (orange fleshed) sweet potatoes
- 1 – 12 ounce package soft Silken Tofu
- 1/4 tsp cardamom
- 1 tsp Ceylon cinnamon
- 1 Tbl vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup plus 2 tsp Mandarin Orange Balsamic
- 1/8 – 1/4 tsp liquid stevia, optional
- Place all the ingredients into a food processor and blend until smooth. Refrigerate leftovers.
- This pudding is a cleaned up version of my Norwegian grandmother’s recipe.