Can I make this sweet potato chocolate pudding ahead of time?

Yes, the pudding needs to cool and chill, so preparing it in advance allows for optimal texture and flavor development before serving.

What kind of non-dairy milk should I use for the pudding?

The recipe specifies unsweetened non-dairy milk, so any plain variety like almond, soy, or oat milk will work well to achieve the desired creamy consistency.

Do I really leave the skin on the sweet potatoes?

Yes, the recipe instructs to leave the skin on the chopped sweet potatoes, which adds nutrients and blends smoothly into the pudding, contributing to its rich texture.

Can I use cocoa powder instead of raw cacao powder?

Yes, the recipe provides the option to use either raw cacao powder or unsweetened cocoa powder for the chocolate pudding, depending on what you have available.

How should I store the leftover nut crumble?

The nut crumble should be stored in a sealed container in the refrigerator to maintain its freshness and crunchy texture for future servings.

1.1K Views 8 years ago

Sweet Potato Chocolate Pudding with Nut Crumble Topping
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

Order with Instacart Download Our App

5_whole_food_plant_based_sweet_potato_chocolate_pudding_side_shot

10_whole_food_plant_based_sweet_potato_chocolate_pudding_vertical_shot

Creamy brown sweet potato chocolate pudding served in a clear glass, generously topped with a golden-brown nut crumble.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Sweet Potato Chocolate Pudding Pie with Nut Crumble Topping [Vegan]

4-5

Dairy Free

Vegan

These small sweet potato chocolate pudding pies with nut crumble topping are simply incredible and perfect for a healthy dessert option. They are full of flavor and nutrients (from the sweet potato) and have just the right amount of sweetness. You are going to love them!

Ingredients You Need for Sweet Potato Chocolate Pudding with Nut Crumble Topping [Vegan]

For the Sweet Potato Chocolate Pudding

4 cups chopped sweet potato, leave the skin on
4 dates, pitted and left whole
1/4 cup unsweetened non-dairy milk
1/4 cup raw cacao powder or unsweetened cocoa powder
2 tablespoons 100% pure maple syrup
1 teaspoon tahini
pinch of salt
Nut crumble topping

For the Nut Crumble

1/4 cup raw nuts or seeds of your choice
1/4 cup coarsely chopped dates
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Order with Instacart Download Our App

How to Prepare Sweet Potato Chocolate Pudding with Nut Crumble Topping [Vegan]

For the Sweet Potato Chocolate Pudding

Place the sweet potato and dates into a medium-sized pot and cover with 2 cups of water (make sure to take the pits out of the dates). Turn the heat to medium, place a lid on the pot, and set a timer for 15 minutes. Make the Nut Crumble while your potatoes/dates are cooking.
Transfer the sweet potatoes and dates to a strainer and allow them to cool for about 5 minutes.
Add the cooked sweet potato and dates to your food processor, along with the milk, cacao powder, maple syrup, tahini, and salt. Process until super creamy and smooth and allow to cool before you store in the fridge.
Serve the chilled Pudding with some Nut Crumble sprinkled on top.

For the Nut Crumble

Place all ingredients into your food processor and process until the nuts and dates are a small, crumbly texture.
Store in a sealed container in the refrigerator.