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Sweet Potato Chocolate Delight

It's the weekend. Yay!

Sweet Potato Chocolate Delight

There is no pressure to spend the evening toiling over homework. There is no stressing about unwashed PE kits still languishing in the laundry bin when they are needed the next day (or is that just me?) - hurrah!

Friday afternoons are for fun and treats and playing.

Not wanting to derail my attempts to keep my little ones on a relatively healthy eating plan yet equally not wanting to deprive them of all dietary joy, I was compelled to produce something both yummily naughty yet virtuously nutritious.

This is an attempt to recreate a childhood packet mix dessert called Angel Delight; undoubtedly familiar to most British kids growing up in the 80s. The ingredient list on the packet reads scarily like a who's who of the Bad Food Guide.

My version is largely made of sweet potato, containing a host of antioxidant and anti-inflammatory properties. High in fibre, potassium, calcium, iron, zinc, beta carotene, vit A and C, I could go on.  It has an inherent natural sweetness which is boosted by the addition of high fibre dates, also bursting with magnesium, vits A, K and B, to make it super yummy.

The texture is creamy, rich and decadent, without any hint of deprivation.

To cap it off, the antioxidant flavonoids in the cocoa (or even better raw cacao), not to mention the feel-good serotonin release, should be enough to dig in without abandon - spoons at the ready!

Sweet Potato Chocolate Delight

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Serves 2-3

Sweet Potato Chocolate Delight
2 medium sweet potatoes, baked, cooled then skin removed (approx 275g)
3-6 large soft pitted dates (adjust to taste as the size of dates varies greatly - I used 3 but they were big and I prefer a less sweet taste; if using very dry hard dates these will need pre-soaking)
3 tbsp coconut cream (from the top of a can of coconut milk that has been in the fridge for a couple of hours)
2 tbsp coconut milk (more for a thinner consistency)
1 tsp vanilla extract
4 tbsp unsweetened cocoa or cacao powder
pinch salt

1. Place sweet potatoes and dates into a food processor and whizz until smooth and creamy, scraping down the sides when needed.
2. Add the coconut cream, vanilla and salt and process again until well incorporated.
3. Add coconut milk (and extra if needed) until desired consistency.
4. Add cocoa powder or cacao and whizz until smooth.
5. Serve or pipe for a prettier effect. My children weren't patient enough or concerned enough about aesthetics!

No more difficult than opening up a packet of Angel D and whisking ferociously in a bowl!