In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme:
My favorite ‘8 Ingredients’ friend Brandi has a fabulous healthy chocolate pudding for us for July’s entry today.
Oh my goodness, when I say that this recipe was a labor of love, that would be the understatement of the year. I found like I won the lottery once I finally finished this. I have never created a dessert using stevia before. I lost count on how many different desserts and trials I did before finally deciding on creating this luscious
Don’t worry, there is a sub if you don’t use stevia. I got y’alls back.
This recipe featuring stevia came about because my friend Angela over at Canned Time asked if I would join in a special dessert event where several different bloggers each month share a new recipe in her Family Favorite Dessert series. She asked that we each choose a favorite dessert or recipe from our childhood, a nostalgic dessert, and veganize it usingNuNaturals stevia products. I was sent a large box of several different ones to choose from. To make it easy on all of you that use stevia, I chose the most common Pure Liquid Alcohol-free NuStevia. A little goes a very long way. But combining it with coconut sugar proved to be a delicious combo.
I always loved chocolate pudding growing up, so this definitely fit in with the nostalgic theme. But I gave it a more adult version. This dairy-free and oil-free Mexican chocolate pudding contains coconut milk, sweet potatoes, cocoa powder, coconut sugar, cinnamon, cayenne pepper and stevia. I know there is no shortage of sweet potato puddings around, but this version is a bit richer in chocolate flavor, has a wonderful spicy kick and relys on more milk for a truly creamy consistency. I also sweetened it with coconut sugar and stevia, instead of syrup, as I found I much preferred the overall flavor.
I originally had brownies planned for today’s post. I absolutely loved the flavor of them, but wasn’t thrilled with the texture after they baked up, so I completely changed my mind at the last minute, which then went into several more trials of no-bake desserts. I ultimately decided to do a sweet potato pudding. I love my Dark Chocolate Chipotle Sweet Potato Fudge so much, that I was licking the batter before it all firmed up. Ever since then I’ve been wanting to create something similar to it, but in pudding form and easier than having to deal with melting chocolate. Enter this 8 ingredient dreamy, creamy, totally smooth vegan Mexican Chocolate Sweet Potato Pudding. I do not like overly thick puddings and some sweet potato puddings are way too stiff, therefore it doesn’t remind me of real pudding. I didn’t want this to taste like sweet potatoes, but chocolate pudding! That requires enough milk and enough cocoa to mask the sweet potato. Adding cinnamon and a touch of cayenne took it to the next level.
The challenging part of creating a recipe with stevia is because it is very strong and requires a tiny amount to sweeten a recipe, so to get proper ratios in a recipe, I’m used to either using a lot of liquid in syrup form or a bunch of dry sugar, like coconut sugar. Getting the right taste without that nasty aftertaste that stevia can leave was definitely a task for this first time stevia user (in a recipe). The last couple of times I have tried stevia was that white powered stuff and it reminded me of soap with sweetener added. It also gave me bad headaches. Hope you love this Mexican Chocolate Pudding! Please come back and leave me feedback below in the comments after you make it. In addition, I’d love to see your photo on Instagram and don’t forget my tag #thevegan8 in the caption, so it’s saved to my page and I don’t miss it. Be sure to check out Angela’s blog to see the whole list of Family Favorite Desserts so far this year. Yummy stuff!
- 1½ cups packed cooked mashed orange sweet potatoes (I used 2 smaller ones to get enough)
- ½ cup non-dairy milk (I used "light" canned coconut milk because it's creamy)
- 5 tablespoons unsweetened cocoa powder (25 g)
- 3 tablespoons coconut sugar (32 g)
- ½ tablespoon strong cinnamon (I use Saigon)
- 1/16th-1/8 teaspoon cayenne (use to taste or omit if you don't want spicy, a little goes a long way)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ¼ teaspoon Pure Liquid Alcohol-Free NuStevia
- Note: If you don't use stevia, then just omit and use another 2-3 teaspoons of coconut sugar or to taste.
- 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.
- Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1½ cups packed and leveled off. Add to a food processor. Process until smooth.
- Add the remaining ingredients and process for a couple of minutes until completely smooth. Scrape down the sides well and process once more. Taste and adjust if needed. I found this to be perfectly chocolatey and smooth and just the right sweetness so that the chocolate flavor comes through.
- Chill in a container for a couple of hours or more before eating. You could eat it immediately if you like, but it firms up a bit more and tastes better cold, like regular pudding does.
Thanks so much Brandi ♥
More from my site
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