If you’re craving a decadent dessert that’s as wholesome as it is indulgent, this Vegan Chocolate Pudding will blow your mind. Made with roasted sweet potatoes and a spicy Mexican chocolate twist, this dairy-free treat is rich, creamy, and layered with warming flavors of cinnamon and cayenne. Whether you’re new to vegan desserts or already hooked on plant-based sweets, this pudding delivers the ultimate combination of comfort and bold flavor.
The Ingredients You Need for This Silky Vegan Chocolate Pudding
Simple Pantry Ingredients with a Sweet Potato Surprise
One of the things I love most about this vegan chocolate pudding is how accessible the ingredients are. You won’t need anything fancy, just real, nourishing staples that come together in the smoothest, most indulgent way. The base of this pudding is sweet potato, which adds natural creaminess and sweetness while keeping things totally plant-based. If you’ve never used sweet potatoes in dessert before, prepare to be amazed. When roasted, they develop a caramelized richness that works perfectly with chocolate.
I recommend using orange-fleshed sweet potatoes for that classic color and a sweeter flavor. Bake them (don’t microwave!) for maximum depth and moisture. Once mashed and cooled, you’ll combine them with a handful of key ingredients that create the perfect pudding texture and taste.
This pudding is completely dairy-free, gluten-free, and refined sugar-optional depending on how sweet your potatoes are. Use your favorite creamy non-dairy milk, and adjust the maple syrup or coconut sugar to your taste.
Vegan Chocolate Pudding Ingredients
- 1 ½ cups (280g) lightly packed mashed cooked orange sweet potatoes
- ½ cup + 2 tbsp creamy non-dairy milk (cashew, soy, or light coconut recommended)
- 1–2 tbsp pure maple syrup, to taste
- 5 tbsp (25g) unsweetened cocoa powder
- 3 tbsp (32g) coconut sugar
- 1 to 1 ½ tsp ground cinnamon
- 1/16 to 1/8 tsp cayenne (adjust to spice preference)
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
Note: This is a Mexican-style vegan chocolate pudding, so expect bold cinnamon and cayenne notes. If you’re in the mood for a traditional chocolate flavor, simply leave out those spices.
Want to explore more pudding alternatives? Try my Keto Horchata Chia Pudding—it’s nutty, spiced, and just as satisfying.
How to Make Vegan Chocolate Pudding (Sweet Potato Style)
A No-Fuss Method for Creamy, Dairy-Free Perfection
Making this vegan chocolate pudding is as easy as blend, chill, and enjoy. But don’t skip the roasting! That’s where the magic starts. Roasting sweet potatoes slowly brings out their natural sweetness and creaminess—key for that luscious, pudding-like texture. Once baked, the rest comes together in minutes with the help of a food processor or blender. No cornstarch, no stovetop whisking—just whole, plant-based goodness turned into a rich dessert.
The pudding thickens naturally thanks to the sweet potato and cocoa. Adjust the spices to your taste (I like it bold), and chill the final mix for a cool, spoonable treat that rivals any store-bought version.
How to Make Vegan Chocolate Pudding
Step 1:
Preheat your oven to 400°F (200°C). Place whole sweet potatoes on a parchment-lined baking sheet and roast for 45 minutes to 1 hour, depending on size. They should be very soft and caramelized.
Step 2:
Let sweet potatoes cool. Peel off skins, then mash with a fork until smooth. Measure exactly 1 ½ cups (280g–300g) packed and leveled.
Step 3:
Add mashed sweet potatoes to a food processor. Blend until smooth.
Step 4:
Add all remaining ingredients, start with ½ cup of milk, cocoa powder, maple syrup, coconut sugar, cinnamon, cayenne, vanilla, and salt. Blend until very smooth, scraping down the sides as needed.
Step 5:
Taste and adjust: add more milk for a thinner texture or more sweetener if needed, depending on the natural sweetness of your potatoes.
Step 6:
Transfer to a sealed container and chill for at least 2 hours. The pudding thickens and sets as it cools, creating the classic silky texture.
If you like spicy-sweet combinations, this pudding pairs beautifully with my Mexican-Style Hot Chocolate Rolled Tacos for a bold dessert duo.
Serving, Variations & Storage for Vegan Chocolate Pudding
How to Serve This Dairy-Free Chocolate Dessert
Once your pudding has chilled, it’s ready to impress. You can scoop it into glass jars or dessert cups and top it with dairy-free whipped cream, shaved vegan chocolate, or a pinch of cinnamon. For a more indulgent vibe, add crushed nuts or even a drizzle of chocolate syrup. I love serving it in small espresso cups for a fun, elegant twist at dinner parties.
It also makes an amazing kid-friendly dessert (just reduce or skip the cayenne if your little ones aren’t into spice). My daughter enjoys hers with a swirl of peanut butter on top—it’s like a pudding cup makeover!
For something heartier, try layering it with crushed cookies or granola in a parfait. And if you’re in the mood for bold contrast, pair it with fresh berries. The sweet-tart combo is unbeatable.
Flavor Variations + Storage Tips
This vegan chocolate pudding is highly customizable. Here are a few ways to mix it up:
- Plain chocolate version: Omit the cinnamon and cayenne for a more classic taste.
- Mint-chocolate twist: Add ¼ tsp peppermint extract in place of vanilla.
- Mocha flavor: Add 1 tsp of instant coffee or espresso powder for a rich, mocha vibe.
- Nutty base: Use almond butter or tahini to add depth and healthy fats.
Storage:
Keep the pudding refrigerated in an airtight container for up to 4 days. It tends to thicken as it sits—just stir in a splash of plant milk to loosen it if needed. It’s not freezer-friendly, but it’s so good, you won’t have leftovers for long!
If you love creative vegan sweets, don’t miss my Air Fryer Keto Churro Donuts—a cinnamon-sugar dream with no dairy in sight.
Why This Vegan Chocolate Pudding Is a Family Favorite
In our family, dessert has always been more than just food. It’s love, history, and the rhythm of life—all stirred together in one big mixing bowl. This vegan chocolate pudding is one of those creations born not from a cookbook, but from a moment. I remember the day vividly: Grandma was reminiscing about her childhood in Michoacán, where Mexican chocolate wasn’t just sweet—it was fiery, bold, and alive with cinnamon and spice. That’s when the idea sparked.
It started with sweet potatoes. Roasted until caramel-sweet and tender, they were cooling on the counter when Grandma said, “Let’s make something different.” No dairy. No eggs. Just plant-based comfort, the way she imagined it in her youth, but with my own twist. We added cocoa, maple syrup, vanilla, a touch of cayenne, and cinnamon—those bold Mexican flavors she grew up with. What came out of that blender was rich, silky, and so deeply chocolatey, none of us could believe it was vegan.
Even my six-year-old daughter, who usually turns up her nose at anything that smells “healthy,” licked the spoon clean. That’s when I knew this wasn’t just another vegan dessert—it was the dessert. It’s the kind of recipe that makes you feel like you’re doing something good for your body, without sacrificing any joy.
What I love most? It fits right into our busy life. While my mom heads out early for work and I juggle school lunches, laundry, and the occasional tantrum, this pudding chills quietly in the fridge, waiting for us. By dinner, it’s ready to comfort and surprise. Just like Grandma’s stories.
Frequently Asked Questions About Vegan Chocolate Pudding
What is vegan chocolate pudding made of?
Vegan chocolate pudding is made without dairy or eggs. It often uses plant-based ingredients like sweet potatoes, avocados, silken tofu, or coconut milk as the creamy base. In this recipe, roasted sweet potatoes provide the perfect texture and subtle sweetness, while cocoa powder, maple syrup, and non-dairy milk create a smooth, chocolatey finish.
What can I substitute for milk in pudding?
Great dairy-free alternatives include cashew milk, soy milk, almond milk, oat milk, and light canned coconut milk. For best results in this recipe, use a creamier option like cashew or coconut milk. You can adjust the amount to reach your desired consistency.
Is Jell-O chocolate pudding vegan?
Traditional Jell-O chocolate pudding is not vegan. It contains milk and other animal-derived ingredients. Even some “instant” pudding mixes may require dairy to prepare, so always check labels or opt for homemade vegan versions like this one.
What does vegan chocolate use instead of milk?
Vegan chocolate replaces dairy milk with plant-based alternatives like almond milk, oat milk, or rice milk. Some chocolates also use cocoa butter (which is naturally vegan) to maintain richness and texture without any animal products.
A Plant-Based Dessert You’ll Keep Coming Back To
This Vegan Chocolate Pudding isn’t just delicious—it’s deeply satisfying, nutrient-rich, and filled with bold, comforting flavors. The sweet potato base delivers a surprising creaminess, while cinnamon and cayenne bring that unmistakable Mexican flair. Whether you’re new to dairy-free desserts or a long-time vegan, this pudding is proof that plant-based can still be indulgent.
It’s a recipe close to my heart—rooted in tradition, made with love, and perfect for sharing. Next time you need a no-fuss dessert with wow-factor, give this a try. Then, explore my Easy Vegan Carlota de Limón for another chilled, sweet finish..
Print
Mexican Vegan Chocolate Sweet Potato Pudding
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 large servings
- Category: Dessert
- Method: Blended
- Cuisine: American, Mexican-inspired
- Diet: Vegan
Description
This Vegan Chocolate Pudding is rich, creamy, and completely dairy-free—made with roasted sweet potatoes, cocoa, maple syrup, and a bold Mexican spice twist.
Ingredients
1 1/2 cups (280g) mashed cooked orange sweet potatoes
1/2 cup + 2 tbsp non-dairy milk (cashew, soy, or light coconut)
1–2 tbsp pure maple syrup
5 tbsp (25g) unsweetened cocoa powder
3 tbsp (32g) coconut sugar
1 to 1 1/2 tsp ground cinnamon
1/16 to 1/8 tsp cayenne (to taste)
1 tsp vanilla extract
1/4 tsp fine sea salt
Instructions
1. Preheat oven to 400°F. Place sweet potatoes on a parchment-lined baking tray and roast for 45 to 60 minutes, until very soft.
2. Let sweet potatoes cool, then peel and mash until smooth.
3. Measure 1 1/2 cups packed (or 280g–300g) of mashed sweet potato and place in a food processor.
4. Add non-dairy milk, cocoa powder, maple syrup, coconut sugar, cinnamon, cayenne, vanilla, and salt.
5. Blend until completely smooth, scraping down the sides as needed.
6. Taste and adjust milk or sweetener, depending on the sweetness of your sweet potatoes.
7. Transfer to a sealed container and chill for at least 2 hours before serving.
Notes
For a milder flavor, omit the cinnamon and cayenne.
Store in the refrigerator in an airtight container for up to 4 days.
Not freezer-friendly. Best served cold.
Can be layered into parfaits or topped with vegan whipped cream.