Can you guess what the secret is??
This was actually my dessert last night, and was supposed to be a plain old soft-serve, but it turned into this..
The secret ingredient helps to give this pudding its creamy, smooth texture, whilst not overpowering the main flavours.
So, what do you think it is?? Avocado?? Tofu?? Agar-Agar?? Coconut Milk?? Nope, nope, nope and nope….
“Get on with the recipe!!” OK, just bear with me a little longer please, this won’t take too long 😛 ….
The secret in this pudding is an ingredient that I had left-over in the fridge. I decided that it needed to be used, so I dumped it into my blender.. Who knew leftovers could taste so good..??!!
This ingredient is what gives this recipe its creamy, thick, rich texture, without over-powering the other flavours in there.. It’s a fat-free, vegan, naturally sweet ingredient.
The pudding can be flavoured however you wish – you could make it with cocoa; coffee; vanilla; berries; nut-butter; orange-extract; maple syrup; cinnamon.. and you could add in things like raisins; chocolate chips; granola; fruit; sprinkles.. the possibilities are endless!! 😉
I used carob powder, because I was looking for a chocolatey treat and love the taste, even over the finest cocoa!! I also didn’t add in the dates, for sweetness, as I love the flavour and balance of the carob with the other ingredients.
“Ohh for goodness sakes, what “other ingredients”?? Get on with it already!!” OK, OK, I’m done 🙂 . Here we go….
Secret-Ingredient “How-U-Like-It” Pudding
2 Frozen Bananas
- 1 C Sweet Potato Puree <– the super-secret, not-so-secret, ingredient!! *
- 2 Dates, pitted and chopped roughly
- Flavourings: Cocoa; Carob; Maple Syrup; Vanilla Extract / Powder; Cinnamon; ….
- Optional add-ins: Raisins / Sultanas; Chocolate Chips; Blobs of Peanut Butter; Sprinkles; Berries; ….
Simply place the frozen bananas and chopped dates in your blender and allow the bananas to slightly defrost – 1 – 2 minutes should be fine. Blend on low, then high, until you have a silky-smooth soft-serve consistency.
Now add in the sweet potato puree* and flavouring ingredients and blend again, until smooth.
Pour into your favourite bowl, mix in your add-ins, if using, now.
Enjoy by taking a massive spoonful, when nobody’s looking…. 😉
* to make sweet potato puree, peel sweet potatoes and chop roughly into small pieces ((approx. 1 inch)) and steam gently for 10 – 15 minutes, or until very soft ((test this by spearing a piece with a fork. When it easily slides off the fork, it is done)). Allow the sweet potato to cool for 5 – 10 minutes, but not too long or it will dry out. Blend until smooth, adding cold water until desired consistency is achieved ((aim for an “apple sauce consistency”)). Store extras in the fridge or freezer until ready to use.
The next time I make this, I think I’ll add cinnamon and raisins, in place of the carob. Or maybe I’ll make a mango one, instead of the banana, and add in some berries…. Hmmm lots of ideas now, but I’d better go before this post turns into a novel…. 😛
WARNING: Beware of puppy eyes. They can reach into your mind and trick you into sharing your pudding with them….