Creamy Yam Chocolate Pudding

Bake or Steam the Yam: Preheat your oven to 400°F (200°C). Pierce 1 medium-large jewel or garnet yam multiple times with a fork and bake for 45–50 minutes until completely soft and tender to the center. Allow it to cool completely, then peel away the skin (you will need 1 cup of soft, mashed yam flesh).

Combine in a Blender: Place 1 cup of the cooked yam flesh into a high-speed blender or food processor. Add 1/4 cup unsweetened cocoa powder (or raw cacao powder), 1/4 cup pure maple syrup, 1/2 cup unsweetened almond milk (or milk of choice), 1 tablespoon smooth almond butter (or peanut butter), 1 teaspoon pure vanilla extract, and a pinch of fine sea salt.

Blend Until Silky: Blend on high speed for 1–2 minutes, scraping down the sides as needed, until the mixture becomes completely smooth, glossy, and thick without any remaining yam lumps.

Chill to Set: Spoon the chocolate pudding evenly into individual serving ramekins or jars. Cover and refrigerate for at least 1–2 hours to allow the pudding to set and the flavors to deepen.

Garnish & Serve: Serve chilled topped with fresh raspberries, shredded unsweetened coconut, or a dollop of whipped cream.