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    Home » Recipes » Desserts

    Published: Apr 22, 2022 · Modified: May 27, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 9 Comments

    Sweet Potato Chocolate Pudding

    5 from 28 votes
    JUMP TO RECIPE
    Sweet Potato Chocolate Pudding

    Velvety smooth, rich and delicious Sweet Potato Chocolate Pudding made with just a handful of simple ingredients. It's easy to make, family-friendly, naturally gluten-free and low fat.

    sweet potato chocolate pudding with pomegranate seeds

    Sweet Potato Chocolate Pudding is made with a blended mixture of cooked sweet potato, cocoa, maple syrup, and vanilla for a delicious and healthy vegan chocolate pudding that can be enjoyed for breakfast, snack, or dessert.

    The sweet potato gives the pudding a really velvety, thick, smooth and rich texture (an idea I got from my Healthy Chocolate Smoothie) and it's a dream to eat. So thick, creamy, and chocolatey, but also low in fat and high in fiber.

    Jump to:
    • Ingredients
    • How to make Sweet Potato Chocolate Pudding
    • Serving suggestions
    • Storage
    • Hungry for more?
    • Recipe
    • Reviews & Questions

    Ingredients

    ingredients for sweet potato chocolate pudding

    Be sure to use pure maple syrup for the best flavour and feel free to switch out the unsweetened cocoa powder for raw cacao powder. Yam can easily be used in place of the sweet potato.

    Success tip - If you have time, roasting the sweet potatoes will make them sweeter than any other cooking method. This will make your pudding extra good and will also mean you will probably need less maple syrup to sweeten.

    How to make Sweet Potato Chocolate Pudding

    Sweet Potato Chocolate Pudding could not be easier to make. Here's how it's done:

    1. Cook the sweet potatoes then scoop out the flesh, discarding the peel.
    2. Blend all of the ingredients in a high-speed blender or food processor until a light, smooth and creamy consistency. Adjust sweetener to taste.
    3. Spoon into serving dishes or glasses and chill before serving.

    Serving suggestions

    This delicious pudding is great on its own but even better with a topping or two. Some of my favourites include:

    • Fresh fruit: I love sliced banana, raspberries, strawberries & pomegranate
    • Date caramel for that Rolo effect!
    • Crushed digestives biscuits or graham crackers)
    • Nuts, cacao nibs or chocolate chips
    • Vegan granola
    • A sprinkle of good quality flaky sea salt

    Storage

    Store Sweet Potato Chocolate Pudding in the refrigerator for up to 4 days. I do not recommend freezing it.

    Hungry for more?

    You might also enjoy these healthier chocolate desserts:

    • a stack of 4 chickpea chocolate chip cookies
      Chickpea Chocolate Chip Cookies
    • a stack of chocolate tahini crunch bars
      Chocolate Tahini Crunch Bars
    • a vegan chocolate banana muffin with a bite taken out
      Vegan Chocolate Banana Muffins
    • an inside shot of a banana peanut butter ice cream bar
      Banana Peanut Butter Ice Cream Bars

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    sweet potato chocolate pudding in a glass

    Sweet Potato Chocolate Pudding

    Author: Melanie McDonald
    5 from 28 votes
    Velvety smooth, rich and delicious Sweet Potato Chocolate Pudding made with just a handful of simple ingredients. It's easy to make, family-friendly, naturally gluten-free and low fat.
    PRINT PIN SAVE Saved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 10 minutes minutes
    Total Time 5 minutes minutes
    Servings 4 to 5 servings

    Ingredients
      

    • 1½ lb (680 grams) raw sweet potatoes , or 2 packed cups of already cooked & mashed sweet potato
    • ½ to ¾ cup (43 to 65 grams) unsweetened cocoa powder , add to taste
    • ½ cup (120 ml) maple syrup
    • 2 tablespoons nut/seed butter , add a little more for a pronounced nut flavour (use tahini or seed butter to keep nut-free)
    • 2 teaspoons vanilla extract
    • ½ teaspoon fine sea salt
    • OPTIONAL up to ¾ cup (180 mls) plant milk (the pudding is thick & fudgy without any milk)

    RECOMMENDED EQUIPMENT

    • Food Processor
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    INSTRUCTIONS
     

    • First cook the sweet potato. Roast, steam or microwave. I don't recommend boiling it because it gets too watery. You can do this part up to 3 days in advance then store the cooked potato in the fridge.
      To roast (my preferred method for best flavour) - Preheat oven to 425°F (220°C). Cut each potato in half lengthways and roast cut side down on a baking tray lined with a silicone baking mat or lightly oiled parchment paper. Time will vary depending on the size of the potatoes but allow roughly 30 minutes.
      To microwave - Pierce potatoes a few times with a fork. Cook in the microwave on full powder until soft. Time will vary depending on the size of the potatoes. Usually 5 to 7 minutes.
      To steam - Peel potatoes and cube. Place in a steamer basket and steam until tender. About 10 minutes.
    • Once cool enough to handle, scoop the sweet potato out of its skin and into a food processor or high speed blender.
    • Add the other ingredients and blend until smooth, light and airy. Start with the smaller amount of cocoa powder, blend it all up then taste and add more, blending after each addition, as necessary. I like to add the max amount for a nice rich, dark chocolate flavour. The pudding will thicken quite a bit in the fridge to an almost fudgy texture. Feel free to add up to ¾ cup of plant milk if you prefer a looser pudding.
    • Taste and adjust the sweetness if required then spoon into dessert bowls or glasses. Refrigerate for at least 30 minutes or up to 4 days.

    NOTES

    Store leftover pudding in the refrigerator for up to 4 days. I do not recommend freezing it.

    NUTRITION

    Serving: 1serving | Calories: 254kcal | Carbohydrates: 53g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 313mg | Potassium: 748mg | Fiber: 9g | Sugar: 21g | Vitamin A: 19294IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

    This recipe was originally published on January 13th, 2017. It's since been retested, updated, and republished. I hope you enjoy it. Thank you for following A Virtual Vegan!

    « Chard Stir Fry
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    Reader Interactions

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      Recipe Rating




    1. Jillian says

      November 08, 2023 at 5:32 pm

      5 stars
      This is so good! I made the 1/2 portion and used chocolate oat milk, and I would definitely make it again!

      Reply
    2. Kathryn Lloyd says

      March 05, 2023 at 8:18 pm

      Looks delicious - Do you think I could use cacao powder instead of cocoa powder? (If so, would there be a change in the amount of maple syrup?)
      Thank you.
      Kathryn

      Reply
      • Melanie McDonald says

        March 06, 2023 at 9:25 am

        I've never tried it but I think it should be fine. RE the maple syrup - It's hard to say without having tried it. You'll just have to taste as you go. Good luck!

        Reply
    3. Shelly says

      May 03, 2022 at 1:33 am

      5 stars
      Easy to make, delicious taste, what’s not to love! I added protein powder to mine too, for an extra protein hit.

      Reply
    4. Gillian says

      April 26, 2022 at 1:01 pm

      I felt there was too much cocoa powder it seemed to overwhelm the recipe but apart from that it was delicious and when my friends tried it they couldn’t believe it was sweet potatoes

      Reply
    5. Karen says

      January 13, 2020 at 1:41 pm

      5 stars
      So smooth and creamy! Will make again!

      Reply
    6. Anita says

      June 30, 2017 at 1:27 pm

      5 stars
      I like this recipe a lot. It's very simple and all the good stuff that you just don't associate with chocolate pudding ;) I can see myself making this often from now on.

      Reply
    7. Sarah says

      January 24, 2017 at 10:47 pm

      5 stars
      I can't believe there's sweet potato in this! You can't taste it. Yum!

      Reply
    8. Jenn says

      January 17, 2017 at 4:10 pm

      5 stars
      LOVE this!!

      Reply

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    Melanie McDonald

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