With only 5 ingredients, this is a versatile wee recipe – you can use it as a luscious cake frosting, or team it up with chia pudding for a simple rich dessert. And who doesn’t love a healthy sweet treat where the main component is a sneaky vegetable?!
To make little chia pots, like the photo above, use the easy chia pudding recipe here and serve with spoonfuls of chocolate whip.
It’s like a thick chocolate sauce that is dense enough to be piped – if you refrigerate it, it thickens up even more. This recipe should yield enough to frost a cake or a batch of cupcakes.
200g kumara or sweet potato
2 Tbsp maple syrup (slightly more if you have a sweet tooth – taste to check)
3 Tbsp coconut oil
3 Tbsp cacao (or cocoa) powder
3 – 4 Tbsp rice milk or milk of choice
Boil or steam the kumara/sweet potato until soft. Add all ingredients to a high speed blender or bullet and whiz until smooth. Start with the lesser amount of milk, but add more if you need to really get the blend going. You may need to stop and scrape down the sides once or twice. Have a taste and check for sweetness – add a little more maple if desired.
If you’re going to be piping it and it it feels a tad soft, pop it in the fridge to give the coconut oil a chance to firm up.
Store leftovers in the fridge.
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