Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups (364g) mashed/cooked sweet potatoes
  • 1/2 cup + 2 tablespoons (150g) canned "lite" coconut milk, shaken well
  • 4 tablespoons (80g) pure maple syrup, use 5 tablespoons for sweeter
  • 1/4 cup + 2 tablespoons (35g) unsweetened cocoa powder
  • 1 1/2 teaspoons (7g) vanilla extract
  • 1/4 + 1/8 teaspoon fine sea salt
  • 1/4 heaping cup (50g) dairy-free semi-sweet chocolate chips, + extra for garnish
  • 2 tablespoons (16g) sliced almonds
  • 1/4 cup (35g) mini marshmallows (I use the vegan Dandies brand)

Instruction

  • Bake your sweet potatoes on parchment paper on a pan, not directly on the oven rack, at 400 degrees for 45 minutes to an hour. Depending on the size, the time will vary. You want them squishy soft. I recommend baking these over microwaving because they will have a sweeter flavor and more moisture this way. Do NOT boil or steam them, that will add extra water to them and dilute their flavor.
  • Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1 1/2 cups packed (364g) and level off. Add to a food processor.
  • Add the remaining ingredients,except for the chocolate chips, almonds and marshmallows. Process for a couple of minutes until completely smooth.
  • Add your chocolate chips (1/4 cup) to a bowl and heat in the microwave for 30 seconds, stir and heat for 20-30 more seconds until almost melted. Stir until completely smooth and add to the processor.
  • Process for another minute until smooth. Scrape down the sides well and process once more until silky smooth. A minute or two is good. Taste and adjust if needed. I only used 1/4 cup syrup which made it just sweet enough and balanced out the large amount of cocoa powder, but some may prefer it a bit sweeter, so add another tablespoon if desired. I also knew there would be more chocolate chips and marshmallows on top, so I didn't want the pudding overly sweet.
  • Add the pudding to a bowl or serving dishes and chill in the fridge for a couple of hours or more before eating. You could eat it immediately if you like, but it firms up more and tastes much better cold, like regular pudding does, in my opinion.
  • Once chilled, add marshmallows and almonds and serve!