From Lauren: Today’s recipe is from Jean Choi, who contributes a creative recipe each month.
Chocolate pudding used to be one of my favorite after-school snacks when growing up. Nothing beat that velvety chocolatey texture and flavor.
Back then, I use to get the kind that came sealed in little plastic cups. God knows what were in those things, but a quick Google search shows that ingredients include things like modified corn starch and artificial flavors. I definitely wouldn’t go near them out.
These days, I’ve upgraded to making them at home, and my homemade version has much cleaner ingredients and is just as creamy. Sweet potatoes are the star of this dish, which not only makes a super flavorful and naturally sweet pudding, but also adds a boost of nutrients.
You can enjoy this Chocolate Sweet Potato Pudding on its own, or topped on your favorite waffles or pancakes. It can even be used as frosting, and you’ll love how crazy easy it is to make!
About the ingredients in Chocolate Sweet Potato Pudding
Sweet Potatoes – Thanks to the naturally sweet flavor of sweet potatoes, you don’t need to add much sweetener to this recipe. The creamy flesh is the perfect base to make an ultra smooth and decadent pudding. Check out Lauren’s method for baking the perfect sweet potato, it leads to the best texture of the pudding.
Cacao Powder or Cocoa Powder – You can use either one for this recipe and the result will still be chocolatey and delicious. They are both healthy and high in fiber, but I do like to generally use cacao powder because they are richer in nutrients like magnesium and vitamins.
Coconut Milk – I suggest you use full-fat canned coconut milk for that rich and velvety texture and flavor. However, you can substitute with nut or seed milk in a pinch or if you are allergic to coconuts.
- 2 medium sweet potatoes
- ¼ cup cacao powder or cocoa powder
- ¼ cup full fat coconut milk, recommended brand here
- 2 tbsp maple syrup, or more to taste, recommended brand here
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- Cook the sweet potatoes using this method and let them cool, then peel.
- Place the sweet potato flesh in a blender with the rest of the ingredients.
- Blend until smooth and creamy.
- Serve on its own, or slather on your waffles, pancakes, or use as frosting! If you use it as frosting, I recommend you chill it first.
About Jean Choi
Jean Choi is a Nutritional Therapy Practitioner, recipe developer, and food photographer at What Great Grandma Ate. She started her blog to share her story of overcoming years of digestive issues and adrenal fatigue, and to help others realize that nutrient-dense allergen-free cooking can be simple, easy, and delicious. Jean believes that the food you love should love you back through healing and nourishment. For more of her real food recipes and SoCal adventures, follow along on her Instagram and Facebook.
Oh. My. Word!! Soooo good!! I used a Japanese sweet potato and just 1/2 Tbl of maple syrup. Blitzed everything in the Vitamix and WOW!! Thank you so much!!!