Naturally vegan and plant-based, this delicious Sweet Potato & Coconut Chia Seed Pudding is a natural healing, anti-inflammatory treat that tastes as good as it will make you feel.
Preheat the oven to 400 degrees and bake the sweet potatoes for 35-40 minutes, or until soft inside. Set aside and let cool. *Make chia seed pudding below while waiting for potatoes to cool.
*Beginners Note: When making the chia seed pudding, choose a container with a tight-fitting lid, as you will want to shake it vigorously before refrigerating. I use a mason jar!
Add the coconut milk, chia seeds, vanilla extract, cinnamon, and cloves to your container and attach the lid.
Shake the container vigorously for 60 seconds. This will ensure all of the chia seeds are coated with liquid and there will be no clumps in your pudding.
Refrigerate at least 1 hour, and shake at least once in between.
Once the potatoes are cool, scoop the flesh of the sweet potato into a food processor and discard the skins.
Add the grated ginger and water to the food processor. Blend for several minutes until the mixture is completely smooth. Add more water if needed.
Layer the chia seed pudding with the sweet potato mixture into four containers.