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.
Delish, I made as is! Thank you!
it was great just great
Final product was delicious!!! Made a triple batch, can I freeze the leftovers?
Cheers,
Awesome!! I’ve honestly never tried freezing, it might make the texture weird, not sure!
Made a half-batch to try for an upcoming Valentine’s dinner. YUM! Initially, I thought I added too much cayenne, but after the pudding cooled in the fridge for a few hours and I came back to test it, it was perfect! I topped it with a few pecans. I may top with some fresh berries at our dinner. This is not too sweet, not too heavy, and a little spicy! I think it will make a nice finish to a dinner.
I have died and gone to heaven with this recipe…..I tried it first without any added sugar and it could pass in my book! I didn’t have any maple syrup, so I just added 2 T of sugar. Literally magic. Can’t wait to share the results.
Yay, that is awesome to hear!!
This was delicious! I’m pretty new to veganism, and I’m consistently amazed at what can be done with plants! I mean, sweet potato pudding? The texture was so smooth and creamy, and just the right amount of sweetness. i omitted the cayenne, but kept the cinnamon. I love that I could satisfy my sweet tooth in a healthy way!
So happy you loved this recipe, Coby!
I love this! I stopped eating pudding because it’s a fake food. I made it without cayenne pepper and sweetened it with maple syrup. It’s so rich tasting.
It’s mousse like. And so easy to make!
So happy you loved it Bridget!!
Hi,not really a fan of coconut milk or diary and since it’s used for thinning and getting that liquidyyy sort of texture.I was wondering if i can use coconut oil instead?
You could try that or just another creamy milk would work!
I made this to use up my sweet potatoes and it wound up being way better than I could have guessed. Loved it and so did family and I made extra for the neighbors. 🙌🏽🙌🏽🙌🏽🙌🏽
Fantastic pudding! Left out the cayenne and cinnamon and just went basic. Used brown sugar in place of the stevia. It was well received! Even more wonderful with strawberries. Thanks so much!
Hi Brandi, thanks for this. I made the pudding today and it was delicious! I used canned coconut milk for the milk, left out the cayenne (but used the cinnamon), and substituted about 4 tbsp maple syrup for the sugar & stevia. Lovely dessert that I don’t have to feel too guilty about lol.
So very happy to hear you enjoyed the pudding Lisa!!
I’m interested in making this but I am wondering what brand of non-dairy milk did you use?
Was looking for dairy free for my son . Can I use regular sugar in this recipe?
Yes!