I love chocolate, but....

 

Yes, I do love chocolate, but the older I have gotten, the more sensitive I have become to caffeine and the theobromine in chocolate.  Just before the Covid pandemic hit us, I had made an appointent with a cardiologist because I was having pre-ventricular contractions in my heart. I knew what it was, because I had experienced it some years before.  Well, we were "locked down" in March of 2020, I believe.  Right after that I was scheduled to see the cardiologist, and I had to cancel the appointment.  But Lo and Behold, the PVC's went away!  I figured out what was causing them. At Relief Society (Church women's group) meetings each Sunday,  the woman who was our teacher would pass around a basket of chocolate candy. I would take one piece each Sunday and eat it. Once we were locked down, I was cut off from my supply. I can eat it once in a while, but not on a regular basis at all, so for the most part, I avoid it altogether.  

So, here is the recipe for my Sweet Potato Carob pudding. When I made it for Jim, I would use cocoa, but when I make it for me, I use carob powder.

Sweet Potato Carob Pudding

In a high speed blender, combine the following:

2 cups cooked orange sweet potato

1 1/4 cup soymilk

8 Deglet Noor dates (or more if you prefer)

1 teaspoon almond extract (if I make it with cocoa, I use vanilla extract)

1/4 cup carob powder

Blend thoroughly, pour into a bowl and chill.  It's really very good, and it's completely healthy.