dark chocolate sweet potato pudding
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 pound sweet potatoes (about 2 small or one large)
  • ⅓ cup cocoa powder
  • 5 Medjool dates, pitted
  • ⅓ cup almond milk
  • 2 tablespoons maple syrup
  • 2 tablespoonstoasted coconut butter
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • To serve:
  • toasted coconut
  • cocoa nibs
  • fresh fruit
  1. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper. Pierce the sweet potato all over with a fork to let steam escape. Place the sweet potato onto the baking sheet and bake for 45-50 minutes until the sweet potato is very tender and the outside should be slightly caramelized from the sugars released during cooking.
  2. Peel the sweet potato and add to the bowl of a food processor or high-speed blender. Add the cocoa powder, dates, almond milk, maple syrup, coconut butter, almond butter, vanilla, and salt. Process the mixture until smooth and creamy adding a bit more almond milk a tablespoon at a time if necessary to thin the mixture. Chill until cold, the pudding will firm up slightly as it cools.
  3. Top with toasted coconut, cocoa nibs or fresh fruit as desired.
Recipe by Scaling Back at https://www.scalingbackblog.com/dark-chocolate-sweet-potato-pudding/