This is the lighter, airier, less decadent version of my Chocolate Ganache Pudding.
Still chocolaty, still vegan, still delicious… but made with sweet potato puree instead of avocado and coconut butter.
I took advantage of the inherent sweetness of the potatoes, adding in just a bit of maple syrup. Vanilla extract and espresso powder enhance the chocolate flavor of the cocoa, and vanilla almond milk brings it all together.
The consistency is quite different from the ganache pudding; whereas the latter is dense, this pudding is light and silky.
And a bit more figure-friendly as well.
With our trip to Barbados rapidly approaching – and visions of lounging on the beach in a swimsuit haunting me – I’ve been cutting back on indulgent desserts.
This chocolate pudding definitely qualifies as a lighter treat!
Sweet Potato Chocolate Pudding
Prep Time: 5 minutes
Cook Time: 0 minutes
Keywords: dessert vegan chocolate sweet potatoes pudding
Ingredients (2 servings)
- 1 cup well-pureed roasted sweet potato flesh (roast a large sweet potato at 400°F for 1 hour – or until super soft – peel and puree flesh in a food processor until perfectly smooth, measure 1 cup)
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp pure maple syrup, preferably grade B
- 1/4 cup unsweetened vanilla almond milk
- 1/2 tsp espresso powder
- 1/2 tsp pure vanilla extract
Instructions
In a food processor, combine all ingredients and puree until well-combined and smooth.
Nutritional Information per Serving:
171.8 calories, 2.0 grams fat, 7.0 grams fiber, 20.5 grams sugar (mostly naturally occurring in the sweet potato), 4.2 grams protein
Can you taste the sweet potato?
Nope! Just chocolaty goodness =).
[...] Sweet potatoes can be eaten in an unlimited number of ways: baked whole with sweet or savory toppings, sliced and baked in fry form, or mashed, just to name a few. They can even be used in baked goods! [...]
[...] Healthy Food For Living – Sweet Potato Chocolate Pudding Tweet[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.] Filed Under: Breads, Featured Tagged With: autumn, cranberries, potatoes, quick breads, vegetarian, whole grains, winter [...]
Oh my gosh! I think this recipe is a gift from above. While searching for a sweet potato chip recipe on pinterest, this pudding recipe caught my eye! My son’s diet is limited (by his own pickiness), and it’s hard to get him to eat essential veggies. I was able to sneak sweet potato and pumpkin into a muffin recipe in the past, but he grew tired of those quickly. I had a left over baked sweet potato in the fridge from last nights dinner, had cocoa powder (put in a little extra), used regular milk, skipped the espresso (since this is for my son), used light maple syrup, and vanilla. Super easy, and it’s delicious!! I sampled a little, and wanted to keep going! So excited for him to come home from school and try it! I know he’s going to love it! Really smart! Love it!
I’ve had this bookmarked for quite a while but only made it this week. Amazing! I will definitely be making this more often. :)
[...] Click Here for Full Recipe [...]
[...] healthyfoodforliving.com via Jessica on [...]
Awesome! Now I know what to do with the lone sweet potato I’ve had sitting in my kitchen this month. Would honey be an acceptable substitute for the maple syrup? I don’t have any maple syrup on hand but do have some delicious raw, local honey.
[...] 40. Sweet Potato Chocolate PuddingUm, YES. Pureed honeyed potatoes yield a bottom for this remarkably healthy pudding recipe, that gains some-more benevolence and season from usually a bit of maple syrup, almond milk, unsweetened cocoa powder, espresso powder, and vanilla extract. We’ll take 3 cases to go, please. [...]