Veganize That: Decadent No-Avocado Chocolate Pudding

Written by Heidi Kristoffer

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!

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