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4 Ingredient Vegan Chocolate Pudding


Published January 30, 2019

Recipe submitted by Kristin Cano, RN and Dialysis Access Coordinator, Renal Services Program


4-6 servings


3/4 cup (170g) cooked, mashed and packed orange sweet potato

2 cups coconut milk, at room temp (shake the cans well)

1 1/2 cups (283 g) mini dairy-free semi-sweet chocolate milk

1/2 tbsp. vanilla extract


  1. Bake your sweet potato at 400 degrees with the skin still on until very soft. Do not steam or boil it, as too much water will get into the potato. Let it cool a few minutes.

  2. Peel the skin off and completely mash it really well with a fork. Pack it in the measuring cup and level off. Add it to a blender. Add the coconut milk, vanilla and salt. Don't blend yet.

  3. Melt your chocolate in a double boiler or microwave until about 90% melted (being careful not to burn the chips), then stir until completely melted and smooth. Add the melted chocolate to the blender.

  4. Blend the ingredients on high for a minute or so until completely smooth.

  5. Chill and enjoy!

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