Veganize That: Decadent No-Avocado Chocolate Pudding

I have made chocolate puddings and mousses with avocado, bananas, tofu, you name it, so when I heard that this secret ingredient could be used, I was intrigued to say the least. One of my beautiful friends hosted a ladies night potluck dinner last week, and it was the perfect chance to try this out! Not a single one of them (chefs included!!!! Could guess what this was made out of, but I promise you: not a single drop was left over!)


(serves 6-8)

  • 7 small sweet potatoes
  • ¾ cup almond milk
  • 7 Tbsp of cocoa powder
  • 1 tsp. vanilla extract
  • cardamom to taste
  • sea salt to taste
  • raw cocoa nibs to serve
  • Optional: any extract you love: mint, butterscotch, orange, etc.
  • AND, if you feel like you need sweetener, you can add 1 tsp. of your sweetener of choice, but the baked sweet potatoes have so much sweetness, you really don’t need it!


Bake the sweet potatoes (I put mine in my crock pot on high for 4 hours), but you can soften them any way you like.

Allow the potatoes to cool, then remove the skin.

Next, place all the remaining ingredients in a Vitamix, high-powered blender or food processor until completely smooth. Refrigerate for 3 hours before serving.

To plate: sprinkle a generous amount of cocoa nibs over the top. Bon appétit!

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

Related Posts

Sites We Love

Functional Nutrition Webinar

Food is Medicine

Food has the power to create a happier and healthier world. Celebrity Nutritionist Kelly LeVeque will show you how.

Get Free Access Now Loading next article...
Sign up for mbg's FREE Functional Nutrition Webinar

Your article and new folder have been saved!