Step aside Rocky Road Ice Cream and make some room for this amazing Vegan Rocky Road Pudding. Much less fattening than the ice cream version, as this pudding is made with sweet potatoes, dairy-free milk, cocoa powder, chocolate, almonds and marshmallows!
As you are reading this, I’m in Disneyworld!! I originally had a Lemon Asparagus Pasta dish scheduled to post today, but knowing I was going to be in Disneyworld, I just felt something more fun and exciting was in order. Well, here it is. Rocky Road Pudding! I’d say that is pretty darn exciting, right?
Before you all gasp that this is going to be ridiculously unhealthy, it’s really not that bad! In fact, the only really unhealthy part I would say, is the marshmallows. But I mean, you can’t have rocky road anything without marshmallows. So, this is actually a dessert that you don’t have to feel too guilty about.
SWEET POTATO PUDDING
This recipe is based off of my popular Sweet Potato Pudding. I took the base of that recipe, changed it quite a bit and turned it into Vegan Rocky Road Pudding. So delicious. I made it a bit richer, more chocolatey and of course gave it some delicious almonds and marshmallows. I have to say that the base is super chocolatey and delicious, but the bites of the pudding with the marshmallows, almonds and chocolate chips was straight up heaven in every bite.
For this recipe, it couldn’t be any more simple, you only need 8 ingredients (+salt):
- sweet potatoes
- canned “lite” coconut milk (or another creamy kind like cashew or soy)
- maple syrup
- unsweetened cocoa powder
- vanilla extract
- dairy-free semi-sweet chocolate chips
- sliced almonds
- mini marshmallows (I use the vegan Dandies brand from Whole Foods)
Doesn’t that bite just make you salivate? I wish you could have seen my daughter stalking me while I was shooting these pics…she was just dying for me to finish so she could have a bite. It was hilarious.
I’ll be anxious to hear what you think of this pudding, leave me feedback below!
Here’s a bite for you…creamy, rich, thick chocolate pudding.
Vegan Rocky Road Pudding
- 1 1/2 cups (364g) mashed/cooked sweet potatoes
- 1/2 cup + 2 tablespoons (150g) canned "lite" coconut milk, shaken well
- 4 tablespoons (80g) pure maple syrup, use 5 tablespoons for sweeter
- 1/4 cup + 2 tablespoons (35g) unsweetened cocoa powder
- 1 1/2 teaspoons (7g) vanilla extract
- 1/4 + 1/8 teaspoon fine sea salt
- 1/4 heaping cup (50g) dairy-free semi-sweet chocolate chips, + extra for garnish
- 2 tablespoons (16g) sliced almonds
- 1/4 cup (35g) mini marshmallows (I use the vegan Dandies brand)
- 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. Do NOT boil or steam them, that will add extra water to them and dilute their flavor.
- Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1 1/2 cups packed (364g) and level off. Add to a food processor.
- Add the remaining ingredients,except for the chocolate chips, almonds and marshmallows. Process for a couple of minutes until completely smooth.
- Add your chocolate chips (1/4 cup) to a bowl and heat in the microwave for 30 seconds, stir and heat for 20-30 more seconds until almost melted. Stir until completely smooth and add to the processor.
- Process for another minute until smooth. Scrape down the sides well and process once more until silky smooth. A minute or two is good. Taste and adjust if needed. I only used 1/4 cup syrup which made it just sweet enough and balanced out the large amount of cocoa powder, but some may prefer it a bit sweeter, so add another tablespoon if desired. I also knew there would be more chocolate chips and marshmallows on top, so I didn't want the pudding overly sweet.
- Add the pudding to a bowl or serving dishes and chill in the fridge for a couple of hours or more before eating. You could eat it immediately if you like, but it firms up more and tastes much better cold, like regular pudding does, in my opinion.
- Once chilled, add marshmallows and almonds and serve!
Nutrition per 1/2 cup serving: 303.3 calories, 9.1g fat, 3.5g protein, 55.3g carbs, 7.8g fiber, 31.1g sugar