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
Ingredients
- 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
NOTE
- 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.
Instructions
- 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.
Made it last night. Yum! So easy and so good. Thanks so much for all your recipes!
Awesome!
I just made this (without cayenne, cinnamon and stevia) and it is insanely delicious and easy! I can’t wait to serve this dessert to my family tonight. Thank you Brandi. 😊
Woohoo, so glad to hear it Nikole, thank you!
I just made this (without cayenne, cinnamon and stevia) and it is insanely delicious and easy! I can’t wait to serve this dessert to my family tonight. Thank you Brandi. 😊
Oh man. So good. I’ve never been a fan of vegetables in desserts, but can make an exception for this. I followed the recipe exactly (I love Saigon cinnamon!) and it turned out perfectly. I made it a second time and added a few spoonfuls of almond butter when processing and it turned out like frosting. It stores well for a few days in the fridge and does not lose any of its great flavor or consistency.
So very glad to hear how much you loved this Laura! Thank you so much for the amazing review!
I made this chocolate pudding tonight! It was amazing and delicious! So smooth and creamy! I never would have thought chocolate pudding could be so healthy!
Thank you for the time you spend creating these delicious recipes! My family loves so many of your recipes and now we have one more to love!
I made it with the extra coconut sugar, not the Stevia. I’m not a fan of the Stevia aftertaste. I omitted the cayenne, but next time I’ll try it that way.
It was a great soft food after my long dentist appt. today!
I’m so very happy to hear that Jeanette! I love that it was such a hit. Thank you so much for your kind words!!
I’m fairly new to veganism, I have tried some of your other recipes and love them. Your chocolate chip cookie recipe was a big hit this Christmas. Gifted some to my husband’s non-vegan family and they loved it.
I wanted to know what this means … “Bake your sweet potatoes on parchment paper on a pan, not directly on the oven rack”.
Do I place an upside cookie sheet on the oven rack and then the pan with the sweet potatoes on top of it?
Hi Maggie, so glad to hear that! Thank you so much. Sorry for the confusion on the directions, that just means to put the potato on a parchment paper lined pan, rather than put the potato (by itself) directly onto the rack. It needs to be on a pan. Sometimes people try to bake a potato directly on the rack (with no pan) and than can make it overheat and explode or ooze out and make a mess. I’ll reword my directions.
Oh I see. Thank you response. I get it now. My 4yo has been asking for chocolate pudding for several weeks. Going to give this a try 🙂
Very good but too much cinnamon. I find it takes it too far from what you would expect from a chocolate pudding. Its not the taste I expected but ours definitely a good dessert. I replaced all sugars with maple sirup. And cayenne with sriracha. Neat result. Thanks. I’ll be trying all your other sweet potato desserts.
Hi Val, glad you enjoyed it. As the title states, this is a Mexican Chocolate pudding, not plain chocolate, so it’s supposed to have a strong spice flavor…it tastes just like Mexican Chocolate. If you prefer plain, just omit the spices.
I’m following Dr. Gregor’s work, so no sugar or stevia. Instead, I used four pitted dates. I started by blending the dates with almond milk, in this case, and added everything to that. This turned out fabulous! Love it. I didn’t have raspberries on hand, but have topped it with blueberries and walnuts and it was divine. The cayenne is brilliant. Such a great treat with no downside! The second time I made it I was almost a half cup short on the mashed sweet potato and rounded the deal up with dark red kidney beans. I couldn’t tell the difference. Still turned out great, only this time with protein. Thanks for a lovely recipe!
Awesome Victoria! So very happy to hear you enjoyed this pudding so much. Thank you so much for the lovely review!
I made this pudding last night and it is amazing! I just finished eating a bowl topped with fresh strawberries. Yum! I’m going to try to Chipotle Sweet Potato Fudge next! The magic of sweet potatoes!
So glad you loved this Becky, your photo on IG was just gorgeous! Thanks for the wonderful review!
I made this pudding tonight and it was divine! I left out the stevia and used a little more sugar. I can’t wait to make this for my nephews and see if they can even tell it’s not made with milk!
Yay! That is wonderful, so happy to hear you loved it! Stay tuned for another special pudding recipe tomorrow!! 😉
This was AMAZING! I left out the cayenne, and used maple syrup instead of the coconut sugar, I am so thankful for this recipe. Next time I’m going to double it and use it as a base of a french silk pie, no one would ever know it’s dairy free!
Thank you 🙂
Awesome Lisa! So happy to hear you loved it!! 🙂
I am looking for a Mexican-themed dessert to go with a vegan chile to celebrate Twelfth Night this week (January 5th). This looks amazing so going to try it out today and, if all goes well, will make it for 20 people on Thursday. Thank you.
This looks amazing. Going to create for a family affair tomorrow. My daughter is excited to broaden her vegan diet.
Wonderful, Magda! Please let me know what you think!
great pudding recipe! I left out the cayenne as well for the kids and they gobbled it up 🙂 I had roasted a few sweet potatoes for breakfast so this was a nice “leftovers” treat!
So wonderful to hear Stephanie, thank you so much for the feedback!!
I RARELY leave comments on recipes but this was SO good and I was so impressed by this pudding I just have to comment. I omitted the cinnamon and cayenne and used organic cane sugar instead of NuStevia and coconut sugar and the results surprised me! I like this WAY better than milk pudding and I am usually picky when it comes to vegan desserts! Thank you so much for sharing and you can count on me using this recipe as my go-to from now on!
Oh Wow, so happy to hear that Erika! Thank you so much for the wonderful feedback! I do it just like you did as well when I make it usually, since my daughter loves the plain chocolate flavor more, I leave out the cinnamon and cayenne as well and I only used the stevia for this one time when I developed the recipe and just use sugar as well in it’s place. I’m not a fan of stevia.
So glad you loved it!
I made this pudding over the weekend but tried it only today (lunch dessert at work ?). While I did not grow up eating pudding and the texture is not that usual to me I liked it. The only drawback was baking the potatoes as it took so long and then the pain of peeling them. Next time I’ll try steaming as that would be much faster. I saw a comment on using less liquid this way. Will definitely try. Oh and I used carob powder instead of cocoa powder and it worked out great. Just put less sugar (as I don’t enjoy the desserts that are too sweet and carob powder already has some sweetness to it). In any case besides baking the potato it was super easy and fast. Different texture and taste than chia seed pudding (which is also wonderful) but I bet this one has much less fat and a bonus of a veggie ? Once again, thanks Brandi.
Thank you so much Milda! I’m so glad you enjoyed it! Yes, I love the texture too, it’s so incredibly creamy! I know, it’s annoying waiting on the potato to bake, but I love the flavor best that way as it brings out it’s sweetness best, so glad you enjoyed it and thank you for the feedback! 🙂
This is absolutely hands down the best vegan pudding! Anyone thinking about making it, just do it.
Wow, thank you so much for the amazing feedback! I’m ecstatic you loved it so much, thank you so much for letting me know!
Oh my goodness! This looks absolutely heavenly. And it’s made from sweet potatoes : O
Yes!! 🙂 Hope you try it!
I had to make sure that I had read that correctly. Sweet potato in a pudding? What a clever idea. I must try this recipe.
It’s really creamy and delicious and so much healthier and lower fat than traditional, but just as rich! Thank you!
Love the idea of an eggless pudding…interesting that this is not cooked..
Must try this out soon ?
Woah, there is even cayenne pepper in it! Actually I begin to see a pattern, you really seem to like chocolate 😀
This deffo sounds delicious. My “childhood desserts” were definitely more classic 😉
Hahahaha, yes I like chocolate!
This looks gorgeous! I’d love to try it very soon! Thanks so much for sharing! 🙂