Sometimes you just need a rich, chocolatey treat that feels good. This chocolate sweet potato pudding is the perfect solution for your cravings. It is thick, velvety, and surprisingly healthy for the whole family.
You get all the deep cocoa flavor without any refined sugar. It uses simple ingredients you likely already have in your pantry. Your kids will never guess there are vegetables hidden inside this creamy dessert.
Why This Recipe Is a Winner
This recipe is a total lifesaver during a healthy reset. It delivers a decadent texture using nutrient-dense sweet potatoes as the base. You get vitamins and fiber while enjoying a sweet treat.
It is perfect for fall when sweet potatoes are at their peak. The natural sweetness of the potatoes pairs beautifully with raw cacao. It is also naturally vegan, paleo, and gluten-free for everyone to enjoy.
Simple Method
Making this chocolate sweet potato pudding is incredibly straightforward. You mostly just let the oven and the blender do the work. There is no standing over a hot stove stirring a pot.
Even if you are a beginner, you can master this silky texture. Roasting the potatoes whole makes them extra sweet and soft. Once they are blended, the mixture becomes light and airy.
What You Need
This recipe relies on mostly pantry staples and fresh produce. Use high-quality cacao for the best chocolate flavor.
- 2 cups roasted sweet potato flesh (from approximately 2 medium potatoes)
- 1/2 cup unsweetened cacao powder
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened almond milk
- 2 tablespoons creamy almond butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Step-by-Step
- Preheat the oven to 400°F (200°C) and roast sweet potatoes whole until tender, approximately 45 to 60 minutes.
- Allow the potatoes to cool completely, then peel away the skin and measure out 2 cups of the soft flesh.
- Combine the roasted sweet potato flesh, cacao powder, maple syrup, almond milk, almond butter, vanilla extract, and sea salt in a high-speed blender or food processor.
- Process the mixture on high for 2 to 3 minutes, scraping down the sides as needed, until the texture is silky smooth and aerated.
- Transfer the pudding into individual serving bowls or an airtight container.
- Refrigerate for at least 1 hour to allow the pudding to set and the flavors to fully develop before serving.
Best Ways to Enjoy It
Serve this pudding chilled in small glass jars for a cute presentation. Top it with a few fresh raspberries or sliced strawberries. The tart fruit cuts through the rich chocolate perfectly.
You can also add a sprinkle of shredded coconut or crushed nuts. It makes a wonderful after-school snack for hungry kids. Set the table and enjoy a cozy moment together.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to five days. This makes it a great option for meal prepping your desserts.
You can also freeze this pudding for a fudge-like treat. Simply thaw it in the fridge for a few hours before eating. It is convenient and easy to keep on hand.
Tips for Best Results
- Don’t skip cooling the potatoes before blending for the best texture.
- Avoid using canned sweet potato puree as it is often too watery.
- Substitute sunflower seed butter to make this recipe completely nut-free.
- Roast the potatoes a day early to save time on busy nights.
- Add a pinch of cinnamon for a warm fall flavor boost.
- Blend for the full three minutes to ensure it is perfectly smooth.
Ways to Switch It Up
- Swap maple syrup for honey if you prefer a different natural sweetener.
- Use coconut milk instead of almond milk for a creamier tropical twist.
- Stir in some dairy-free chocolate chips for extra crunch and sweetness.
- Add a dash of espresso powder to intensify the chocolate notes.
Common Questions
Can I make this ahead?
Yes, this pudding actually tastes better after sitting in the fridge. The flavors meld together and the texture firms up beautifully. It is a perfect make-ahead dessert for busy weeks.
Will my kids taste the sweet potato?
Most likely not because the cacao is very strong. The potato provides the creamy structure but the flavor remains very chocolatey. It is a great way to serve more veggies.
How do I know when it is done?
The pudding is ready when it looks glossy and has no lumps. It should look just like traditional store-bought pudding. Chilling it for an hour is the final important step.
I hope this healthy treat brings a little extra joy to your kitchen. It is such a cozy way to enjoy the flavors of fall. Happy cooking!
— Alex
Ingredients
- 2 cups roasted sweet potato flesh (from approximately 2 medium potatoes)
- 1/2 cup unsweetened cacao powder
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened almond milk
- 2 tablespoons creamy almond butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 400°F (200°C) and roast sweet potatoes whole until tender, approximately 45 to 60 minutes.
- Allow the potatoes to cool completely, then peel away the skin and measure out 2 cups of the soft flesh.
- Combine the roasted sweet potato flesh, cacao powder, maple syrup, almond milk, almond butter, vanilla extract, and sea salt in a high-speed blender or food processor.
- Process the mixture on high for 2 to 3 minutes, scraping down the sides as needed, until the texture is silky smooth and aerated.
- Transfer the pudding into individual serving bowls or an airtight container.
- Refrigerate for at least 1 hour to allow the pudding to set and the flavors to fully develop before serving.
