Healthy Sweet Potato Vegan Chocolate Pudding Recipe
Today we are making a Healthy Sweet Potato Vegan Chocolate Pudding Recipe! If you’re looking for a dessert that satisfies your sweet tooth without compromising on health, this recipe is your answer. This luscious pudding combines the natural sweetness of sweet potatoes with the rich, indulgent flavor of chocolate to create a treat that’s both decadent and nourishing. Whether you’re vegan, dairy-free, or just in search of a healthier dessert option, this pudding will quickly become a favorite.
The magic of this recipe lies in its simplicity. With just a handful of wholesome ingredients—coconut milk, chocolate chips, sweet potato, and vanilla—you can whip up a dessert that’s not only delicious but also packed with nutrients. Sweet potatoes are a powerhouse of vitamins and fiber, while coconut milk adds a creamy richness without the need for dairy. The combination of chocolate and vanilla creates a deep, satisfying flavor that feels like a guilty pleasure but is anything but.
What makes this pudding truly special is its versatility. It’s perfect for a quick weeknight dessert, a post-workout treat, or even a make-ahead snack that you can enjoy throughout the week. Plus, it’s incredibly easy to prepare. In just a few simple steps, you’ll have a creamy, chocolatey pudding that’s sure to impress anyone who tastes it—no one will believe it’s made from sweet potatoes! So, let’s dive in and create this deliciously healthy dessert that you can feel good about indulging in.
Why You’ll Love This Sweet Potato Vegan Chocolate Pudding
Decadently Creamy and Guilt-Free: This Sweet Potato Vegan Chocolate Pudding offers the perfect balance between indulgence and nutrition. Imagine sinking your spoon into a smooth, velvety pudding that’s rich in deep chocolate flavor—without any of the heavy cream or processed sugars you’d find in traditional desserts. The naturally creamy texture of sweet potatoes blends seamlessly with the cocoa, creating a luxurious dessert experience that feels sinful but is anything but. Plus, since it’s entirely plant-based and free from refined sugars, you can enjoy every bite knowing you’re treating yourself to something wholesome and nourishing.
Packed with Nutrients: This pudding isn’t just about satisfying your sweet tooth—it’s also a powerhouse of nutrients. Sweet potatoes are celebrated for their impressive nutritional profile, boasting a high content of fiber, vitamins, and antioxidants. They’re particularly rich in vitamin A, which supports healthy vision and immune function, and they also provide a good dose of potassium, which helps regulate blood pressure. Combined with antioxidant-rich cocoa, this dessert is more than just a treat—it’s a delicious way to nourish your body from the inside out. So, you’re not only indulging in a chocolatey delight, but you’re also giving your body a boost of essential nutrients with every spoonful.
Substitutions
Sweet Potato: Do not substitute the ripe sweet potato, which is the key ingredient. For the creamiest pudding, choose orange-fleshed sweet potatoes, like Beauregard or Jewel varieties. They’re naturally sweeter and have a smoother texture, which blends beautifully into the pudding.
Coconut Milk: Find full-fat coconut milk from a can, not reduced-fat and not carton milk. The next best substitute is reduced-fat, canned coconut milk. If you don’t want a coconut-free or lower-fat milk, use oat milk, or for a very low-carb, low-calorie option use almond milk. The texture will not be as rich with the substitutes though.
Maple Syrup: Substitute pure maple syrup with agave nectar.
Vanilla: Use vanilla flavor or vanilla extract, the only difference being that flavor cannot be labeled the same as extract because it does not contain alcohol. Check the ingredient list – higher-quality vanilla won’t have caramel color or dyes in it.
Chocolate Chips: Choose vegan chocolate chips, checking the ingredient label for milk, milk powder or other dairy ingredients. Semisweet works best here, but if you prefer a dark chocolate pudding that’s more on the bitter side, use dark chocolate chips. Milk chocolate will be too sweet here so I do not recommend it.
Sweet Potato Chocolate Pudding Recipe Notes
- For an ultra-smooth pudding, ensure the sweet potatoes are fully cooked and soft before blending. You can steam or bake them—baking tends to enhance their natural sweetness.
- This pudding is delicious on its own, but you can also top it with fresh berries, a dollop of coconut whipped cream, or a sprinkle of shredded coconut or chopped nuts for added texture and flavor. It also pairs wonderfully with a dusting of cocoa powder or a drizzle of nut butter.
More Recipes You’ll Love
Homemade Chocolate Coconut Bounty Bars
Ferrero Rocher (Hazelnut Truffles)
No Churn Banana Birthday Cake Ice Cream
Thick & Decadent Chocolate Pudding
Chocolate Oreo Pudding Parfaits
If you make this healthy Sweet Potato Vegan Chocolate Pudding recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Healthy Sweet Potato Vegan Chocolate Pudding Recipe
Equipment
- 2 Stovetop Pots
- Colander
- Heatproof bowl
- Spatula
- High-speed blender or food processor
Ingredients
- 1 large raw sweet potato peeled and chopped
- ½ cup full-fat coconut milk
- ½ cup vegan semisweet chocolate chips
- 2 tbsp pure maple syrup
- ½ tsp vanilla extract
- pinch pink salt
- vegan dark chocolate shavings optional
- vegan whipped cream optional
Instructions
To Boil the Sweet Potato
- Fill a large pot with enough water to fully submerge the sweet potatoes. Add a pinch of salt to the water, and bring it to a boil over high heat.
- Once the water is boiling, add the sweet potato chunks into the pot. Reduce the heat to medium. Keep the potatoes on the heat until they are tender when pierced with a fork or knife. This will take 10-15 minutes.
- Once they’re cooked, drain the sweet potatoes in a colander and let them cool for 15 minutes before using.
To Melt the Chocolate
- Fill a stovetop pot halfway with water, and bring it to a boil over high heat.
- Remove from heat once boiling. Place a heatproof bowl filled with the chocolate chips over top of it.
- Gently stir the chocolate with a spatula until melted.
To Put it All Together
- In a high-speed blender or food processor, add ¾ cup of the freshly boiled sweet potato with the coconut milk, maple syrup, melted chocolate chips, vanilla and salt.
- Blend until smooth, stopping to scrape down the sides of the blender as needed.
- Place the blender or food processor bowl in the refrigerator for at least an hour.
- After this time, the pudding will have thickened. Remove it from the refrigerator and let it come to room temperature (if desired, or serve it chilled).
- Scoop into two serving bowls. Top with optional dark chocolate shavings (by shaving a dark chocolate bar using a grater) and vegan whipped cream. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days. Serve cold, or bring to room temperature before serving.
