4 Ingredient Vegan Chocolate Pudding (Low-Fat, Nut-free, Soy-free, Date-sweetened)

sweet potato pudding chocolate

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?

sweet potato chocolate

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.

sweet potato 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


  1. 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.




9 thoughts on “4 Ingredient Vegan Chocolate Pudding (Low-Fat, Nut-free, Soy-free, Date-sweetened)

  1. Natalie says:

    I’m a massive fan of “that tasty orange tuber” too lol! And mousse/pudding desserts. And easy desserts. And chocolate. And date-sweetened things. So this is hitting a lot of buttons for me πŸ™‚ And you got it so super creamy! I’ve seen sweet potato puddings before where you can tell it is made with potato if you know what I mean, but there is not even a hint here. Desserts that require spoons are my favorite, this looks like absolute heaven ❀


    • Larice says:

      Natalie I’m so glad this is pushing your buttons in a good way haha! I was trying hard to avoid that mashed-sweet potato-with-cacao mixed in look. My first trials used half banana and half sweet potato and they were really tasty if eaten immediately but you had to hurry up and eat them or else they took on that “old banana” taste, like after 24 hours haha. Plenty of liquid from the dairy free milk (plus a high speed blender) gets things real silky! πŸ™‚ we love it! Thanks for checking it out! πŸ’—


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