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, this sweet potato pudding is magical.
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 sweetener.
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.
MORE 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 (280g) lightly packed mashed (cooked) orange sweet potatoes
- 1/2 cup up to 2 tablespoons more non-dairy milk (cashew, soy or "lite" coconut will all work, creamy is best)
- 1-2 tablespoons pure maple syrup, to taste
- 5 tablespoons (25g) unsweetened cocoa powder
- 3 tablespoons (32g) coconut sugar
- 1 to 1 1/2 teaspoons cinnamon
- 1/16 to 1/8 teaspoon cayenne (to taste to desired spice level)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 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. Weigh 300 grams for the most accurate result. Add to a food processor. Process until smooth.
- Add the remaining ingredients (starting with less milk at first) and process for a couple of minutes until completely smooth. Scrape down the sides well and process once more or process until it's as smooth as you like, which can vary based on the milk used. Taste and adjust if needed, adding more syrup/coconut sugar/milk. Some sweet potatoes are sweeter than others, so it can vary.
- Chill in a container for a couple of hours or more before eating. You could eat it immediately if you like, but it does taste better cold, like regular pudding does.