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Sweet Potato Chocolate Pudding with Nut Crumble Topping

Makes about 2 cups
Author: Molly Patrick of Clean Food Dirty Girl


Sweet Potato Chocolate Pudding Ingredients

  • 4 cups chopped sweet potato, leave the skin on (515g / about 1 large sweet potato / 1-inch chop)
  • 4 dates, pitted and left whole
  • 1/4 cup unsweetened non-dairy milk (60ml)
  • 1/4 cup raw cacao powder or unsweetened cocoa powder (25g)
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon tahini
  • pinch of salt
  • Nut crumble topping (recipe below)

Nut Crumble Ingredients

  • 1/4 cup raw nuts or seeds of your choice (about 35g / pecans, walnuts or almonds work well, and if you have a nut allergy, sunflower seeds will work)
  • 1/4 cup coarsely chopped dates (40g)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon


Sweet Potato Chocolate Pudding Instructions

  • Place the sweet potato and dates into a medium-sized pot and cover with 2 cups of water (470ml) water (make sure to take the pits out of the dates). Turn the heat to medium, place a lid on the pot, and set a timer for 15 minutes. Make the Nut Crumble while your potatoes / dates are cooking. 
  • Transfer the sweet potatoes and dates to a strainer and allow to cool for about 5 minutes. 
  • Add the cooked sweet potato and dates to your food processor, along with the milk, cacao powder, maple syrup, tahini and salt. Process until super creamy and smooth and allow to cool before you store in the fridge. 
  • Serve the chilled Pudding with some Nut Crumble sprinkled on top. 

Nut Crumble Instructions

  • Place all of the ingredients into your food processor and process until the nuts and dates are a small, crumbly texture.
  • Store in sealed container in the refrigerator.