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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)
Bananas and sweet potatoes contribute to the lovely soft and velvety texture of this pudding! Inexpensive but makes a lovely and memorable dessert.
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Course: Dessert
Cuisine: American, Comfort Food
Keyword: bananas, chocolate, cocoa, plant-based milk, sweet potatoes
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 Servings
Calories: 133kcal
Author: Jen deHaan
Ingredients
- 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
Instructions
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!)
Nutrition Facts
Chocolate Banana Sweet Potato Pudding (Low Fat, Vegan)
Amount per Serving
Calories
133
% Daily Value*
Fat
1
g
Saturated Fat
g
%
Cholesterol
mg
%
Sodium
194
mg
8
%
Potassium
482
mg
14
%
Carbohydrates
31
g
10
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
2
g
4
%
Vitamin A
10745
IU
215
%
Vitamin C
4.3
mg
5
%
Calcium
82
mg
8
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
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!
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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