This chocolate sweet potato pudding is everything you could want in a pudding: rich, creamy, chocolatey incredibly easy to make.
If you’re looking for a quick and easy dessert that can also double as a great breakfast or post-workout snack then you’ve come to the right place today.
This chocolate sweet potato pudding is everything you could want in a pudding (i.e. rich, creamy and chocolatey) and is incredibly easy to make. This is my updated version of the childhood classic. It’s the kind of recipe you’ll want in your arsenal if you’re looking for a treat that’s as nourishing as it is comforting.
There’s something so satisfying about the smooth and silky texture that glides across your tongue; every spoonful just feels so rich and indulgent. The secret is sweet potatoes. Yes sweet potatoes in chocolate pudding, prepare to be pleasantly surprised!
Naturally sweet and starchy, sweet potatoes give the pudding its thickness and body while remaining pleasingly silky and smooth, and no the pudding doesn’t taste like sweet potatoes.
The sweet potatoes are roasted (caramelizing the natural sugars even further), then whipped together with cocoa powder and coconut milk for even more creamy richness. To that I’ve added a couple scoops of chocolate protein powder for even more nutritional bang for my buck.
I’ve been using and enjoying OLLY’s new Chocolate Nourishing Smoothie Protein Blend. I like it because their smoothie protein blends are vegan, gluten-free and made from whole food sources (like peas, chlorella and flax seed). They’ve also packed in organic fruits and vegetables (like spinach, cherries, carrots, broccoli and beets) along with fiber from cassava root and apples so I know I’m getting an extra boost of nutrients, pre-biotics and fiber.
What you end up with is a chocolate pudding that’s healthy enough to eat for breakfast (or as a post workout snack) and filled with enough slow digesting carbs, healthy fats and protein to keep you going through your day. If you have time to make this the night before, it gets better as it sits and the flavors deepen while in the fridge.
Here’s to chocolate for breakfast!
(This post is sponsored by OLLY but as always, all opinions expressed are my own. Thank you for supporting the brands that support Gourmande in the Kitchen.)
Serves 2-4
Sylvie Shirazi
A quick and easy dessert that can also double as a great breakfast or post-workout snack.
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 2 small to medium sweet potatoes
- 1 cup/240ml coconut milk (light or regular)
- 4-5 Medjool dates, pitted (very soft or soaked for a few minutes in warm water and drained)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- ½ cup/40g cocoa powder
- 2 scoops/45g OLLY chocolate nourishing smoothie balanced protein blend powder
Instructions
- Preheat oven to 400°F. Wash the sweet potatoes and pat dry. Prick the sweet potatoes all over with a fork and place directly on the grate in the oven. Bake for about 30-35 minutes, or until tender. (A knife should easily glide through, if not return to the oven and check again in 5-10 minutes.) Remove from oven and let sit until cool enough to handle but still warm.
- Cut sweet potatoes in half lengthwise and scoop out the flesh (you should have about 300g). Place the sweet potato flesh along with the coconut milk, dates, vanilla extract and salt in a high speed blender and blend until very smooth and creamy.
- Add cocoa powder and chocolate protein powder and blend again until silky smooth. Scrape into serving dishes, cover and place in fridge to chill for at least 2 hours.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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