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Mexican Chocolate Sweet Potato Pudding

Mexican Chocolate Sweet Potato Pudding
Chef:Brandi Doming


Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious vegan, gluten-free and oil-free recipes that use nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

This Mexican Chocolate Sweet Potato Pudding is a truly unique, vegan take on classic chocolate pudding that combines sweet potatoes, cinnamon, cocoa powder and more for a delicious and guiltless dessert. Enjoy!


  • 1½ cups packed cooked mashed orange sweet potatoes
  • ½ cup non-dairy milk
  • 5 tablespoons unsweetened cocoa powder (25 g)
  • 3 tablespoons coconut sugar (32 g)
  • ½ tablespoon strong cinnamon
  • 1/16th-1/8 teaspoon cayenne
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon stevia*
  1. Preheat your oven to 400 degrees, and then bake the sweet potatoes on parchment paper for 45 minutes (baking will keep the moist and sweet!)
  2. Peel the potatoes after cooling, and then mash with a fork.
  3. Measure 1.5 cups-worth and then process in a food processor.
  4. Add the remaining ingredients and process for a couple of minutes until completely smooth, making sure to scrape the sides and process completely.
  5. Place in the refrigerator for at least a couple hours to let cool.
  6. Enjoy!


Makes 23 servings.
*Note: the stevia can be substituted with another approx. 2-3 teaspoons of coconut sugar.

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Mexican Chocolate Sweet Potato Pudding


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