One of my all time favorite desserts is chocolate pudding. Silky smooth, rich, and creamy, it’s the perfect treat and can be made with simple, nutritious ingredients. Today’s recipe is the third chocolate pudding/mousse I’ve shared on the blog, and I’m sure it won’t be the last. While my other two puddings feature a fair amount of fat for the creaminess, either from coconut cream, avocado, or cashews, this version is low fat and sweetened only with dates. It’s also banana-free and can be made nut-free as well. Any guesses on the main ingredient in this silky smooth, rich chocolate pudding?
If you guessed sweet potato, then you’re the winner! Ding ding ding! If you’ve been following my blog for some time, you might also have figured out that sweet potato is the secret ingredient about 9 times out of 10. What can I say, I just love that tasty orange tuber! It works amazingly well in this pudding. When combined with dates, cacao powder, and your dairy-free milk of choice, it blends into the silkiest, smooth-textured, rich chocolate pudding.
I love a treat that is also rich in nutrients. I don’t like saying “no guilt” because I don’t think any dessert should make you feel guilty, it’s all about moderation and balance. This pudding is a good source of antioxidants, vitamin A, fiber, and potassium. A sweet comforting dessert, with plenty of beautifying, happy-skin ingredients? Yes, please!
Next time you have a craving for chocolate pudding, I hope you’ll give this healthy and silky sweet potato chocolate pudding a try.
Low Fat Vegan Chocolate Pudding (Made With Sweet Potato)
makes 2 servings
- 1 medium sweet potato, steamed or roasted until very soft and cooled* (about 3/4 cup mashed)
- 1 cup dairy free milk of choice (I like homemade coconut or almond, but any will work)
- 6 soft medjool dates (soaked in hot water for 5 minutes)
- 1/4 cup cacao powder (or more to taste)
- optional: 1/2 tsp vanilla extract + pinch of sea salt
- Blend all ingredients in a blender (high speed blender will yield the silkiest results) until very smooth and silky. Dish into small bowls and chill for an hour. Store in the fridge. Best if eaten within 2 days.
* I like to roast an extra sweet potato the night before I make this. I just scrub the sweet potato, poke it a few times with a fork, and roast with the skin on until very soft. About 45 minutes. If you have a very large sweet potato, just measure out about 3/4 cup, mashed.
This is subtly sweet, if you’d like it sweeter add a teaspoon or two of maple syrup.