Chocolate "Secret Sweet Potato Pudding"

I'm calling this "Secret Sweet Potato" pudding because nobody knows this chocolate pudding is made with sweet potato as a base. There is very little sugar, I used coconut sugar, so regardless this is low-glycemic and friendly for those who choose to or have to avoid sugar.
Unlike traditional pudding, this doesn't have that velvety consistency rather a deep dark chocolate flavor and something more similar to a figgy pudding but smooth.

*Tip: I don't boil the sweet potato to make it soft. I prefer to bake them in the oven until soft. I think this adds a real depth of flavor. Bake on 400 until soft depending on the size of the potato this could take up to an hour. Let the potatoes rest and then peel before mashing.

To make this pudding you will need:

• 6 tablespoons of chestnut flour (you can use any nut flour (or reg) but the finer the better- if you can't find chestnut hazelnut will do
• 8 tablespoons cocoa 
• 1/3 cup coconut or other sugar 
• 1 teaspoon cinnamon 
• a pinch nutmeg 
• 2 teaspoons apple cider vinegar 
• 1/2 cup sweet potato, mashed well
• balsamic cherries*

Preheat oven to 350. 

Grease 4 ramekins and set aside. Blend together all ingredients in your food processor or blender. Place your mixture into ramekins and top with balsamic cherries and bake for 20 to 25 minutes. Cool and serve hot or cold. Bon Appetit!

xoxo Renee 

To make balsamic cherries: 

• 1/2 cup dried cherries 
• 1/2 cup hot water 
• 1/4 balsamic 
• 1 teaspoon sugar 

To start soak the cherries in hot water in small bowl while you are blending together your "pudding". Drain excess water (after about 10 minutes or so) and stir in sugar and vinegar. Let the cherries soak another five minutes. Top each ramekin with three-five cherries and left over juice before baking.