This chocolate banana sweet potato pudding is thick, rich and creamy without any of the typical ingredients you might use to get it there. It can also be made in such a short period of time without the stovetop, and relatively inexpensive ingredients. How? Sweet potatoes! Bananas and sweet potatoes contribute to the lovely soft and velvety texture of this pudding. You can cook the sweet potatoes in the microwave, which takes about 8 minutes total (4 minutes each side), or bake in the oven for about an hour. You may want to chill them a bit before peeling.
This recipe has less than a gram of fat (although this will depend on the plant-based milk you choose). But for me, the texture is everything. This vegan pudding is:
* Rich in potassium
* Low fat
* Dairy free
* No oil
* Thick, rich, and creamy without using fat!
Check out the recipe below.
Chocolate Banana Sweet Potato Pudding (Low Fat, Vegan)
- 1 lb sweet potatoes cooked and peeled (about 2 medium potatoes)
- 6 oz banana peeled (about 1 medium banana)
- 1 cup plant-based milk such as flax, cashew, or pea protein milk
- 1/3 cup cocoa powder
- 1/3 cup dates Soaked. Or sub 1/4 cup granulated stevia/erythritol blend, 1/2 cup sugar, or equivalent favorite sweetener
- 1 tsp vanilla paste or extract
- 1 tsp coffee extract optional
- 1/4 tsp salt optional
- Cut the cooked and peeled sweet potatoes and banana into chunks, and place in a blender (I used a Vitamix).
- Add the rest of the ingredients, and blend until completely smooth. You will probably have to scrape down the sides frequently.
- Add additional plant-based milk to reach desired consistency, if you like a thinner pudding (this will be quite thick, as pictured).
- If desired, chill the pudding before serving (but entirely optional!)
As you can see from the photos, this is a very thick pudding. If you wish to thin it down a bit, simply add more plant-based milk (non dairy milk) to the blender and continue to blend. Do this until you reach the desired consistency: super simple!
You might want to add some additional mint extract to this recipe. When garnishing the pudding for the photo, the mint leaves smelled lovely against the pudding. Mint or even a fruit extract like raspberry would make a lovely addition to the mixture. Experiment!
Latest posts by Jen deHaan (see all)
- Kale pesto and farro salad with tomatoes, spinach and peas recipe (Oil Free, Vegan) - February 14, 2020
- Oil free Vegan Kale Pesto recipe (SOS-Free option, sunflower seed base) - January 30, 2020
- Citrus herb chickpea salad sandwich recipe (Oil free, vegan) - January 23, 2020
Last Updated on