This quick sweet potato chocolate pudding recipe was developed exclusively for Nuts.com and our customers by the talented Anya Kassoff and Masha Davydova. This mother-daughter team share their ideas about tasty and nourishing cooking on their website, Golubka Kitchen.
Drain and rinse the nuts and seeds (use a fine mesh strainer for rinsing, if using sesame seeds or any other fine seeds). Place the nuts/seeds on a clean kitchen towel to absorb as much moisture as possible.
Place half of the nut/seed mixture into a food processor and pulse into very small pieces, almost into a meal. Scoop into a large bowl. Place the remaining half of the nut/seed mixture into the food processor and pulse a few times, just to chop the nuts into slightly smaller pieces. Take care not to over-process. Add them to the bowl along with the nori, if using, and a pinch of sea salt. Mix well.
Combine the coconut butter, coconut oil and maple syrup in a heat-proof bowl or a small saucepan and melt on a double broiler, or on very low heat. Stir to combine and turn off the heat. Stir in the miso until smooth. Add the sesame oil and tamari and stir. The mixture should now resemble a caramel.
Pour the 'caramel' over the nut mixture in the bowl and thoroughly stir to coat. Spread the mixture on 2 parchment paper-covered baking trays into an even, unified layer on each sheet. Bake for 1½ hours. Remove from the oven and carefully flip the granola in sections, taking care to preserve as big of chunks as possible. Rotate the trays and bake for another 1½ hours.
Flip the granola one more time, add the coconut flakes, if using, rotate the trays and bake for another 30 minutes. Remove from the oven and assess for dryness. If the granola is not completely dry yet, place it back in the oven and turn the heat off. Leave the granola in the oven until cool.
Once ready, mix in the dried mango. Keep in air-tight containers. Enjoy as a snack on its own, with plant milk, or crumbled on top of yogurt.