The Best Vegan Chocolate Pudding out there gets a wonderful Mexican Chocolate twist with spicy cayenne and cinnamon and a surprise ingredient, sweet potatoes!
Oh my goodness, when I say that this recipe was a labor of love, that would be the understatement of the year. I found like I won the lottery once I finally finished this. I have never created a dessert using stevia before. I lost count on how many different desserts and trials I did before finally deciding on creating this luscious Vegan Mexican Chocolate Sweet Potato Pudding. Don't worry, there is a sub if you don't use stevia. I got y'alls back. This recipe featuring stevia came about because my friend Angela over at Canned Time asked if I would join in a special dessert event where several different bloggers each month share a new recipe in her Family Favorite Dessert series. She asked that we each choose a favorite dessert or recipe from our childhood, a nostalgic dessert, and veganize it using NuNaturals stevia products. To make it easy on all of you that use stevia, I chose the most common Pure Liquid Alcohol-free NuStevia. A little goes a very long way. But combining it with coconut sugar proved to be a delicious combo.
I always loved chocolate pudding growing up, so this definitely fit in with the nostalgic theme. But I gave it a more adult version. This dairy-free and oil-free Mexican chocolate pudding contains coconut milk, sweet potatoes, cocoa powder, coconut sugar, cinnamon, cayenne pepper and stevia.
I know there is no shortage of sweet potato puddings around, but this version is a bit richer in chocolate flavor, has a wonderful spicy kick and relies on more milk for a truly creamy consistency.
I ultimately decided to do a sweet potato pudding. I love my Dark Chocolate Chipotle Sweet Potato Fudge so much, that I was licking the batter before it all firmed up. Ever since then I've been wanting to create a pudding like it.
Enter this 8 ingredient dreamy, creamy vegan Mexican Chocolate Sweet Potato Pudding. I do not like overly thick, stiff puddings and this one is silky smooth and the perfect texture.
Getting the right taste without that nasty aftertaste that stevia can leave was definitely a task for this first time stevia user (in a recipe). The last couple of times I have tried stevia was that white powered stuff and it reminded me of soap with sweetener added. It also gave me bad headaches. Thank God this one doesn't!
Vegan Mexican Chocolate Sweet Potato Pudding
The Best Vegan Chocolate Pudding out there gets a wonderful Mexican Chocolate twist with spicy cayenne and cinnamon and a surprise ingredient, sweet potatoes! Don't want it spicy, just leave it out and enjoy a traditional, rich, chocolatey and creamy pudding. Dairy-free and oil-free never tasted so good!
4.5 based on 2 review(s)
1 1/2 cups packed cooked mashed orange sweet potatoes (I used 2 smaller ones to get enough)
1/2 cup non-dairy milk (cashew, soy or "lite" coconut will all work, creamy is best)
5 tablespoons unsweetened cocoa powder (25 g)
3 tablespoons coconut sugar (32 g)
1/2 tablespoon strong cinnamon (I use Saigon)
1/16th-1/8 teaspoon cayenne (use to taste or omit if you don't want spicy, a little goes a long way)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/4 teaspoon Pure Liquid Alcohol-Free NuStevia (or use 2-3 more teaspoons of sugar instead of stevia)
Note: This, as the title states, is a Mexican Chocolate Pudding, so the flavor is very spiced, just like Mexican Chocolate, so expect that. If you want a plain chocolate flavor, then omit the cinnamon and cayenne.
Bake your sweet potatoes on parchment paper on a pan, not directly on the oven rack, at 400 degrees for 45 minutes to an hour. Depending on the size, the time will vary. You want them squishy soft. I recommend baking these over microwaving because they will have a sweeter flavor and more moisture this way.
Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1 1/2 cups packed and leveled off. Add to a food processor. Process until smooth.
Add the remaining ingredients and process for a couple of minutes until completely smooth. Scrape down the sides well and process once more. Taste and adjust if needed. I found this to be perfectly chocolatey and smooth and just the right sweetness so that the chocolate flavor comes through.
Chill in a container for a couple of hours or more before eating. You could eat it immediately if you like, but it firms up a bit more and tastes better cold, like regular pudding does.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!