I love dessert. I come from a long line of dessert lovers. I believe in a little (or not so little) something sweet at the end of the day.
That doesn't mean that my sweet has to be full of junk. No way. This Simple Vegan Chocolate Pudding uses just a few wholesome ingredients and blends up in a jiffy if you already have baked sweet potatoes in your fridge. (Which I almost always do!) This vegan, gluten-free, and food allergy friendly chocolate pudding might even fall into the healthier dessert category. If you don't have a baked sweet potato, you can substitute canned sweet potato or even canned pumpkin for a similar effect -- though it might be a little thinner.
Don't you want some?
Simple Vegan Chocolate Pudding (serves 2)
- 1/2 cup baked sweet potato, skin removed and smashed with a fork
- 1 cup vanilla non-dairy yogurt (I like the So Delicious coconut milk kind.)
- 3 tablespoons cocoa powder
- 1/4 teaspoon cinnamon
- pinch of salt
- Blend all ingredients.
- Pour into dishes and serve.
If you have extra baked sweet potato on hand, you can use it in my Chocolate Shake or Chocolate Sweet Potato Ice Cream.
My new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.