The Best Vegan Chocolate Pudding out there gets a wonderful Mexican Chocolate twist with spicy cayenne and cinnamon and a surprise ingredient, sweet potatoes!
VEGAN MEXICAN CHOCOLATE SWEET POTATO PUDDING
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. But I nailed this Vegan Mexican Chocolate Sweet Potato Pudding. Don’t worry, there is a sub if you don’t use stevia.
This recipe featuring stevia came about because Nunaturals sent me some 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).
If you aren’t a fan of stevia and prefer to use a healthy natural sweetener, then I’m pretty sure this date paste would be a great swap here for the maple syrup. Since it is a pudding, it’s not as crucial as to how it would affect the texture, like it would with baking.
Other Vegan Chocolate Sweet Potato Desserts:
- Vegan Rocky Road Pudding
- Vegan Chocolate Sweet Potato Tart
- Vegan Dark Chocolate Chipotle Sweet Potato Fudge
Vegan Mexican Chocolate Sweet Potato Pudding
- 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 (25g) unsweetened cocoa powder
- 3 tablespoons (32g) coconut sugar
- 1/2 tablespoon cinnamon
- 1/16 to 1/8 teaspoon cayenne (to taste to desired spice level)
- 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)
- As the title states, it 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.
Nutrition per serving: 305 calories | 2.6g fat | 6.1g protein | 71.2g carbs |7.9g fiber | 29g sugar | 517mg sodium