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!

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

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Ingredients

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
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Preparation

For the Sweet Potato Chocolate Pudding

  1. Place the sweet potato and dates into a medium-sized pot and cover with 2 cups of water  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.
  2. Transfer the sweet potatoes and dates to a strainer and allow to cool for about 5 minutes.
  3. 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.
  4. Serve the chilled Pudding with some Nut Crumble sprinkled on top.

For the Nut Crumble

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