[Oh no, not another one of those vegan chocolate puddings with a “secret healthy ingredient” that is definitely just avocado…]
[Then obviously it’s silken tofu…]
This pudding has a secret ingredient you would never imagine. Shoutout to the One Ingredient Mom for first finding a similar recipe and sharing it with me. She told me it was oil free, sugar free, and made with a secret healthy ingredient that I would “never guess”.
I thought of avocado and tofu, but that definitely wasn’t it… The pudding was chocolatey, rich, the perfect texture, and incredibly sweet. I didn’t even believe her when she told me it was made with…
This pudding is crazy. 6 simple ingredients. No oil. No sugar. Healthy nutrient-dense sweet potatoes and cocoa. 2 minutes of blending is all it takes (once you’ve got some baked sweet potatoes). I’ve expanded on the original recipe to use coconut milk for a little extra richness and a few minor details, but the base is the same. Dates, coconut milk, sweet potatoes, and cocoa powder.
It honestly reminds me of those Jello pudding cups I used to have as a kid, and I mean that in the best way. 🙂 You’ve got to try it – I’m really curious to hear your thoughts in this pudding!
Makes 4 servings
- 2 cups baked orange sweet potatoes
- 4-5 medjool dates
- 1/3 cup cocoa powder
- 1 1/4 cup light coconut milk
- Pinch of salt
- 1 teaspoon vanilla
Bake some sweet potatoes! You need about 2 cups, so that’s at least 3 (4?) medium sized potatoes, or even more of the smaller ones. Bake at about 375º F until they’re super soft.
Pull the skins off the potatoes and discard them (not gonna lie, I just ate the skins as I pulled them off because they have tons of nutrients…) and add the potato flesh to a blender with all the other ingredients: 4 dates, 1/3 cup cocoa powder, 1 1/4 cups coconut milk, a pinch of salt, and a teaspoon of vanilla extract.
Blend until smooth! The great thing is, this recipe is very flexible. Give the pudding a taste and adjust anything you’d like. If it’s super thick (unlikely), you can add more coconut milk. If you want it even sweeter, add another date. If you want it to be more chocolatey, add another tablespoon of cocoa.
Finally, chill for at least an hour (especially if the sweet potatoes were still warm) and you can optionally top with a bunch of nonsense like I did (coconut whipped cream, chocolate shavings, strawberry, whatever).
If you want to make this really low fat, you can use almond milk to cut down the calories at the expense of a little richness from the coconut.
As that coconut whipped cream recipe shows, you can take the solids from a can of full-fat coconut milk and whip them into a topping. The great thing is, you can make that topping and this pudding with the same can! Just follow that recipe to scrape out some of the solids, then shake the leftovers in the can to use as “light” coconut milk for this recipe.