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 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.
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:
- Cook the sweet potatoes then scoop out the flesh, discarding the peel.
- Blend all of the ingredients in a high-speed blender or food processor until a light, smooth and creamy consistency. Adjust sweetener to taste.
- Spoon into serving dishes or glasses and chill before serving.
This delicious pudding is great on its own but even better with a topping or two. Some of my favourites include:
Store Sweet Potato Chocolate Pudding in the refrigerator for up to 4 days. I do not recommend freezing it.
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Sweet Potato Chocolate PuddingAuthor:
- 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)
- 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.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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!