Sweet Potato Chocolate Pudding

This healthy, vegan chocolate pudding recipe avoids refined sugars or syrups, using the natural sweetness from roasted sweet potatoes.  Make a big batch and freeze in smaller portions.  Serve with fresh strawberries, diced mango, or sliced apples for a healthy dessert.

MEDIUM          Servings: 8      Ready In: 1 Hour

Sweet Potato Chocolate Pudding - Healthy, Gluten-Free, Paleo, Plant-Based, No Refined Sugar, Dairy-Free, Plant-Based, Vegan

Sweet Potato Chocolate Pudding - Healthy, Gluten-Free, Paleo, Plant-Based, No Refined Sugar, Dairy-Free, Plant-Based, Vegan

Ingredients

2 medium sweet potatoes (or 2 1/2 cups roasted sweet potato puree)
1/2 cup pitted dates
2 Tbs unsalted almond butter
1/2 cup almond milk
3 Tbs ground flax meal
1/2 cup dark cocoa powder
2 tsp vanilla
1 tsp instant espresso
1/4 tsp salt


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Procedure

Gather ingredients. Preheat oven to 425 F

To make the Sweet Potato Puree: For sweet potato puree, place potatoes on a baking pan or dish and roast at 425 for about 60-70 minutes, until completely done in the center. You can do a big batch and store extras in the freezer until you're ready to use. Sweet potatoes are done when a knife easily slides in and out. Remove from oven and let cool. When potatoes are cool enough to handle, peel off the skin. You need about 2 1/2 cups of the roasted flesh.  Soak dates in warm water to soften. 

To Make the Chocolate Pudding: Squeeze dates, checking for any pits. Place, dates, sweet potato puree, and remaining ingredients in a food processor or blender.  Puree until smooth, scraping down the sides as needed. Transfer to a serving bowl or individual ramekins.  Cover tightly with plastic and refrigerate at least 2 hours to set. Serve with sliced strawberries, diced bananas, or any other fruit


Chef's Tips: Roast sweet potatoes on a lazy Sunday.  Simply pop them in your 425F oven, whole, for about 1-1/2 hours, until you can easily slide a knife in and out.  Peel and place in an air-tight bag in your freezer.  When you're ready to make this recipe, thaw overnight in the refrigerator.  A dash of espresso brings out the deep richness of chocolate.

Servings: 8
Yield: 4 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/8 of a recipe (3.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 144.18
Calories From Fat (26%) 36.93
% Daily Value
Total Fat 4.39g 7%
Saturated Fat 0.72g 4%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 109.1mg 5%
Potassium 517.88mg 15%
Total Carbohydrates 26.2g 9%
Fiber 5.93g 24%
Sugar 11.55g
Protein 3.97g 8%
Calcium 12.31mg 1%
Iron 68.23mg 379%
Vitamin A 12012.4IU 240%
Vitamin C 0mg 0%
 


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