This gluten-free, vegan, and paleo chocolate pudding was possibly the most satisfying thing ever! I love a simple chocolate avocado pudding once in a while too, but it never quite tastes like the real deal to me. This gelatin-free, starch-free, and dairy-free pudding is the best I've had since I stopped eating the store-bought stuff (which I find typically has waaaay too much sugar, corn, and soy for my liking these days). Besides, there's something very satisfying in having a freshly-made warm and gooey silky chocolate pudding, isn't there? ;)
As for the "secret ingredient" -- you tell me, what did you expect least: to find sweet potato or apple butter in your chocolate pudding? I couldn't tell you which of these two makes this pudding more special, but it wouldn't be the same without them!
Oh, forgot to mention that it works really well as a spread or sauce too, especially once chilled a bit. It's delicious on toast and even as frosting!Print
"Secret Ingredient" Gluten-Free, Vegan Chocolate Pudding
This gluten-free, vegan, and paleo chocolate pudding was possibly the most satisfying thing ever! It's the best since I stopped eating store-bought varieties.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 cups
- Category: Pudding
- Cuisine: Dessert
- ¾ cup raw cashews, pre-soaked and strained*
- ½ cup maple syrup
- ¼ cup unsweetened apple butter (I used my DIY apple butter recipe, but store-bought would work fine too)
- ¼ cup sweet potato puree
- ¼ cup cocoa powder
- 2 tbsp coconut oil
- 1 tbsp pure vanilla extract
- Place all ingredients in a high speed blender (I used my Vitamix for this) and blend until the mixture is completely smooth and silky. Pause and scrape down sides as needed in the process as needed until the mixture is well-blended.
- Enjoy warm or at room temp. Or chill in the fridge for a more mousse-like consistency. Refrigerate any leftovers.
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
I definitely recommend having some while it's warm and spooning the rest into individual serving size jars or bowls and storing in the fridge.
P.S. If you want to know how to use this pudding as an amazing frosting, check out this Gluten-Free Vegan Sweet Potato Cake with Chocolate Pudding Frosting recipe!