You’re going to want to make this smooth, fudgy, and decadent chocolate pudding! Have any leftover baked sweet potatoes in your fridge? Then this is for you! Made with cooked sweet potato, this chocolate pudding is full of nutrients and health benefits. Plus, it’s vegan, dairy free, gluten free and paleo! Win-win-win!
1 medium sweet potato, baked (skin removed)
3 oz milk of choice (I used almond)
3 TBS maple syrup or honey (or try stevia or monk fruit to keep it sugar free!)
1/4 cup cocoa powder
1 tsp vanilla extract
Pinch of sea salt (optional, but recommended!)
Add all your ingredients to a small, high speed bender and blend until smooth and creamy.
Taste the mixture and add more milk, cocoa powder or sweetener if desired.
Transfer your pudding to a dessert dish and top with coconut whipped cream and shaved chocolate.
Bake your sweet potato (wrapped in foil) at 400° for 1 hour prior to making the pudding. Chill completely in the fridge before using
I used 150 grams mashed sweet potato (about 1 1/2 cups)
Try this recipe out, share it with your friends, or let me know what you think! I’d love to hear your feedback!