I adapted this recipe for one very specific reason – I wanted something to fulfill my evening chocolate craving that I could make at the beginning of the week and it would be in the fridge, ready to go, to prevent me from looking to eat anything worse.
Now, I haven’t had chocolate pudding in a cup in a very long time, but from what I remember, this pudding gets so close to the real thing (the irony of calling chemicals in a cup ‘real’ isn’t lost on me), but rather than having something with packaging, dairy, chemicals and more, this one is just a few ingredients and made with deliciously healthy sweet potatoes.
This recipe feels:
- Chocolately & Rich
- Smooth & Sweet
- Decadent & Rich
All while being pretty tame on the sweet and sinful scale! All while having almost 4x more fiber and less sugar & fat than a store-bought option.
If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Dairy-Free Sweet Potato Chocolate Pudding
Equipment
- sauce pan
- Blender
Ingredients
- 3 cups sweet potato ~2 medium potatoes, cubed & boiled
- 1 1/4 cups unsweetened plant milk I typically use oat or soy
- 1/3 cup unsweetened cocoa powder
- 1/3 cup sugar(1)
- 1/4 tsp vanilla extract
Instructions
- Peel, cube and boil sweet potato for 12 minutes or until soft
- Add all ingredients to blender and blend until smooth (~30 seconds)
- Scrape from blender into storage container and refrigerate for best consistency (2)
- Enjoy!
Video
Notes
- I use up to 1/3 cup, but tend to stay closer to 2-3 tbsp
- The pudding will be hot and thinner straight out of the blender, but will thicken in the refrigerator once it's cooled. Stored in the fridge for about a week.
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