Category: Snacks

Chocolate Sweet Potato Pudding

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A super easy snack idea that can use up leftover sweet potatoes, this pudding is creamy, chocolaty, and good for you, too. Even better, it comes together in about 30 seconds, for instant snack satisfaction.

chocolate sweet potato pudding

Chocolate Sweet Potato Pudding

2 3/4 cup (660mL) mashed cooked sweet potatoes (about 3 medium), cold (see Note)
5 tablespoons (75mL) unsweetened cocoa powder
1/4 cup (60mL) pure maple syrup
2 teaspoons (10mL) vanilla extract
1/2 teaspoon (3mL) ground cinnamon
1/4 teaspoon (2mL) salt
3 to 4 tablespoons (45 to 60mL) unsweetened nondairy milk

Put the mashed sweet potatoes, cocoa powder, maple syrup, vanilla extract, cinnamon, and salt in a food processor. Process until smooth, adding the nondairy milk until a desired consistency is achieved. Though it can be served right away, it tastes even better refrigerated overnight.

Note: Baking the sweet potatoes in the oven rather than cooking them in the microwave adds extra sweetness and flavor. To bake, scrub the potatoes then wrap in aluminum foil. Poke with a sharp knife about 5 times. Bake at 425F for about 45 minutes, until tender. Refrigerate until cold, then remove the skin.

Maple Roasted Soy Beans (Soy Nuts)

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I really like the crunchiness of these soy nuts, and this is also a good base for adding in other things. Crystallized ginger, dried apricots, pumpkin seeds, different spices… you can totally make it your own.

maple roasted soynuts

Maple Roasted Soy Beans

1 cup organic dry soybeans, soaked 8 hours then drained
Ground cinnamon
Fine sea or Himalayan salt
3 tablespoons dark maple syrup*

Preheat the oven to 350F. Line a baking sheet with aluminum foil. Spread the soaked soybeans in a single layer on a baking sheet. Sprinkle with cinnamon and salt.

Bake for 35 to 45 minutes, shaking the pan every 15 minutes or so, until the beans are crunchy. Taste for seasoning.

Drizzle the maple syrup over the soybeans, and mix until they are all coated. Add additional cinnamon and salt if desired. Bake for about 3 minutes, until the maple syrup is bubbling. Cool completely.

Simple Slow Cooker No-Sugar Apple Butter

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Looking for a sweet treat to spread on your piece of toast? Consider homemade apple butter instead of jam or jelly. I love it combined with almond or peanut butter on fresh-from-the-oven bread… or topped on vanilla coconut milk ice cream.

apple butter

Simple No-Sugar Apple Butter

11 to 12 sweet-tart apples, such as Mutsu (my favourite!), cut into small chunks
2 cups apple cider
1 teaspoon lemon juice
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Put all the ingredients in the slow cooker. Mix to combine. Cook on high for 4 hours. Reduce the temperature to low for 2 hours. Remove the lid and use an immersion blender to purée until smooth. Continue cooking, uncovered, stirring infrequently, for an additional 5 to 8 hours until very thick.