Sweet potato + coconut pudding

In our life it happens we fail sometimes. Some more often, some less frequently. I graduated in a faculty I’m not interested in, for example. I totally “wasted” three years of my life. But maybe it’s not, since I spent 5 months at the University of Lille – northern France – thanks to a program there. And it was one of the best experiences in my whole life. Leaving my dance “career”? I still don’t understand if I had to leave it before or if I had to go on. But I learned something: failing, up and downs in life are the shaper of our life, of our personality. If I am so introvert it’s because so many people hurt me in the past. If I’m not so confident in others, it’s because some of them misled me. So now I’m more cautious and I open my heart only to deserving people, when they demonstrate me I can have confidence in them. It rarely happens, to be honest, but I learned to protect myself from suffering – too much at least. I failed so many times with men. Really. You can’t imagine! But I learned so much from those experiences. And I can say I now have the most wonderful relationship I could have ever dreamed. So what’s the point?

Try to see your failings in other way. Every experience is fundamental for the path of our destiny.

By the way, failing in the kitchen is pretty usual, isn’t it? Have you ever burnt your dinner? Or have you ever added to much salt? I know you know what I mean. This recipe was meant to be blondies. Some beautiful blondies to use a giant sweet potato I could have never eaten alone. Some coconut flour to give a wonderful flavor, some cacao nibs for crunchiness. But when you don’t follow an existing recipe you have to reckon that failing is around the corner. Could I really say I failed? Oh damn, no! I obtained a wonderful pudding! It’s creamy, satisfying, with an amazing flavor. The pluses? Pretty low in calories and low in fat!


You can sub walnut butter with coconut/almond/hazelnut butter or any other you have on hand; use gluten-free oats if needed; for a nut-free version use seed or coconut butter

[for 9 servings]

1 big sweet potato / 412 g – peeled and chopped
7 medjool dates / 128 g – pitted
1/8 cup / 40 g coconut flower nectar – or other liquid sweetener
1/2 cup / 58 g coconut flour
1/2 cup / 50 g small flaked oats – ground
1 tbsp / 15 g walnut butter
1-2 tsp of baking powder
a fat pinch of vanilla and cinnamon powders
1/2 cup / 60 g cacao nibs

Start by steaming your prepared sweet potato until tender. Let it cool. Preheat oven at 350° F/ 180° C.

In the meantime blend dates with some water until you obtain a creamy date caramel. Add the sweet potato and blend again. Pour the mixture in a mixing bowl, add all other ingredients and stir until smooth. Add some water – or plant based milk) if needed. Spread the dough in a cake pan – I uses a 9×5.5 inches / 23×14 cm glass casserole dish – and bake for 30 minutes. Let cool – partially at least – before serving.


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