Sweet Potato Chocolate Pudding with Pecan Crumble - Forks Over Knives

Ingredients

• 1 large sweet potato, unpeeled, chopped into 1-inch cubes (4 cups)
• 4 whole dates, pitted
• ¼ cup unsweetened, unflavored plant-based milk
• ¼ cup unsweetened cocoa powder
• 2 tablespoon pure maple syrup
• 1 teaspoon tahini
• Sea salt, to taste
• ¼ cup raw pecans, walnuts, or almonds
• ¼ cup coarsely chopped dates
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon