My easy healthy vegan chocolate maple pudding is sweet and velvety-smooth, takes just 10 minutes to make, and is legitimately good for you too!
And it has a secret ingredient.
It’s not chickpeas.
Nor is it aquafaba.
Nor even avocado.
No, really, it’s sweet potatoes!
Sweet potatoes in a pudding, I hear you ask? Why, yes! Why not?
Until I went to live in Thailand, despite their name, I’d always considered sweet potatoes to be a savoury food; however, that all changed the first time I went to a my first lunchtime buffet at Khun Churn (where they made great vegan yum som-o).
On the puddings table were several different desserts to choose from, ranging from a large selection of chopped fruits, to pandan jelly (omnomnom!).
I have to tell you that I became an instant convert. Who knew you could have these things for pudding?
Even though, ummmm… technically it’s a fruit.
So anyway, once I realised that sweet potato could be used in sweet dishes, I have to admit that I actively sought them out, looking for new (to me) puddings and other sweet stuff.
And then decided to take it one step further, and make a chocolate pudding with sweet potatoes.
OK, that may be stretching it a bit.
Nevertheless, this is still a pudding that’s legitimately pretty good for you. How about that!
Go and make this chocolate pudding now. You can thank me later.
Vegan Chocolate Maple Pudding
- deliciously smooth and velvety
- low in fat
- free from refined sugars
- full of goodness (one portion gives: Vitamin A 935%, Vitamin C 13%, Calcium 7%, Iron 8% of the daily RI of an average adult’s needs)
I have to tell you that this pudding is a dream. A sweet, chocolatey, almost-moussey kind of dream. Enjoy!
Do you ever use sweet potato in desserts?
Vegan Chocolate Maple Pudding
- Break the chocolate into pieces, and either melt for 1-2 minutes in the microwave (time depends on your model), or for 10 minutes in a bowl over a pan of hot (not boiling) water.
- Remove the skins from the sweet potatoes, and place the flesh into the bowl of a food processor.
- Add the melted chocolate and all of the other ingredients.
- Blitz for a couple of minutes, until you have a smooth pudding.
- Transfer to serving bowls, and enjoy straightaway, or place in an airtight container, and keep in the ‘fridge for up to a week.
- Prep time does not include soaking time for the dates, nor cooking the sweet potatoes.
- If you:
- Refrigerate the pudding overnight, the flavour and texture of the pudding is even better.
- Like a hint of coconut flavour (I do!), use virgin coconut oil, otherwise, use refined.
- Want to omit the oil altogether, you’ll still have all the taste but the pudding won’t be as rich, and will have a less velvety mouthfeel.
- Wish to, you can use raw agave instead of maple syrup.
- Bake the sweet potatoes in the oven, then refrigerate overnight, the skin will loosen, and come away really easily.
- Use fresh (pitted) dates, as opposed to dried or semi-dried ones, you’ll need around 150g, and should recalculate the nutritional data accordingly (if you care about such things!).
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml
(This post was originally published in 2015 but has now been updated.)