Sweet Potato Chocolate Pudding
A simple vegan and gluten free chocolate pudding dessert made with sweet potatoes.
Servings: 3
Print Recipe
Equipment
- 1 food processor or blender
Ingredients
- 3 cups sweet potato (cooked (about 2 large sweet potatoes))
- ¼ cup cocoa powder
- ¼ cup maple syrup
- 3 Tbsp plant milk (we used sweetened soy milk)
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Cook the sweet potatoes:Stove-top: Place peeled and cubed sweet potato in a pot with enough water to cover the potatoes. Cover and bring to a boil, then uncover and let it cook for about 10 minutes or until you can easily pierce a potato with a fork. Once cooked, strain the liquid.Microwave: Pierce the whole sweet potato a few times, place on a microwave safe dish, microwave for 5 minutes, continue to microwave in 1 minute increments until fork tender.
- In a blender or food processor, add 3 cups sweet potato (cooked), ¼ cup cocoa powder, ¼ cup maple syrup, 3 Tbsp plant milk, ½ tsp vanilla extract, and ¼ tsp salt. Blend until smooth and all ingredients are incorporated.
- Transfer to individual serving cups, cover and refrigerate.
- Serve chilled topped with fresh fruit.