How long does nearly fat-free chocolate pudding [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make nearly fat-free chocolate pudding [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is nearly fat-free chocolate pudding [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does nearly fat-free chocolate pudding [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is nearly fat-free chocolate pudding [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Nearly Fat-Free Chocolate Pudding
[Vegan]

Name: Nearly Fat-Free Chocolate Pudding [Vegan]
Yield: 6 cups servings
Cuisine: NO info

GG By: Gretchen Tseng: Blogger, Veggie Grettie

Author Bio

Gretchen is a Nutrition Specialist with Certification in Plant-Based Nutrition through Cornell University. At a... Read More

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Zucchini-Filled Dishes for National Zucchini Day

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Nearly Fat Free Vegan Chocolate Pudding

189

6 cups

Dairy Free

I am on a never-ending quest to satisfy my chocolate tooth. The challenge is to do so healthfully. I am not a big fan of guilt; especially guilt tied to food, so I choose to eliminate it from my life by creating dessert dishes that are both healthy... Read More

Ingredients You Need for Nearly Fat-Free Chocolate Pudding [Vegan]

3 cups zucchini, quartered and diced
¾ cups unsweetened vanilla almond milk
2 tsp Singing Dog pure vanilla flavor (alcohol free)
6 large Medjool dates
6 packets SweetLeaf stevia
1/2 cup cocoa (I used fat-free Wonderslim Wondercocoa)
1 generous scoop SunWarrior Chocolate Warrior Blend protein
4 cups steamed Japanese sweet potatoes, peeled and packed tight

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How to Prepare Nearly Fat-Free Chocolate Pudding [Vegan]

Prepare the Japanese sweet potatoes by washing them and steaming them for 30-35 minutes. Once steamed and cooled, peel the skin off of the sweet potatoes.
Place the zucchini, almond milk, vanilla, and stevia in your high speed blender. I do not believe a standard blender will yield the same silky-smooth results, so definitely aim to use a high speed blender.
Blend on high until completely smooth using the center agitator as necessary (will take approximately 2 minutes).
Once the mixture is smooth, add the cocoa, protein blend, and steamed and peeled Japanese sweet potato.
Blend the mixture on high for another 2 minutes. The mixture will be thick, so be sure you use the center agitator to help the blender blend the ingredients well.

Notes

I know it is hard to wait, but trust me when I say that this pudding is even better cold. Try to restrain yourself from eating it at this point (you can lick the blender afterward) and pour the pudding into a glass container and refrigerate until cool, then serve. It is very important to use alcohol-free vanilla. Standard vanilla tastes bitter unless it is cooked. If you avoid protein powder, you can eliminate it and use a total of ¾ cups cocoa.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.