Healthy chocolate tahini pudding is quick to make and so versatile. Serve it with fruit and crispy cookies for a wholesome dessert. Enjoy it at breakfast with fruit and granola.
My sister introduced me to the idea of sweet potato pudding. She served a variation of this recipe at a dinner party one evening and I was smitten. I couldn’t figure out what gave the pudding its substance and texture.
Tahini chocolate pudding is a good option when you want a little something sweet after dinner but don’t want too much sweet. But just so you know, this pudding is very rich so a little goes a long way. Try serving it with fruit and some crispy cookies so you get a nice mix of textures. It works as breakfast food too, alongside a little granola and some fruit.
Why this recipe is quick and easy
I have made this recipe using an immersion blender but the quickest and easiest way to make it is in the food processor. I like to steam a pile of sweet potatoes at once, blend them and freeze the puree in half-cup portions. You’ll need about two cups of puree for this recipe. (Use extra puree to make my recipe for Sweet Potato Scones.)
I learned the hard way how to size a food processor for my kitchen. If you want to prep a big batch of sweet potato puree you’ll want a mid-sized processor (10 cup capacity) or larger. (I use an 11-cup Cuisinart processor. It’s also a good size for making food processor pastry and isn’t too heavy.)
If you’re substituting dates for the maple syrup in the recipe you’ll want to use a processor or you’ll end up with little lumps of date. (That’s what happened to me when I made that variation using an immersion blender.)
Substitution ideas for your chocolate tahini pudding
- I have made this recipe with canned pumpkin and it isn’t great. Canned pumpkin is delicious in many things but the flavour didn’t work with chocolate and tahini.
- If you want to make this recipe sugar free, substitute 3-4 dates for the maple syrup and honey. Soak the dates in a little boiling water for 10 minutes before adding so they blend in well.
- You can use all maple syrup or honey in the recipe. Remember that honey is sweeter than maple syrup.
- Try natural peanut putter or almond butter in place of tahini.
Chocolate Tahini Pudding with Sweet Potato
Course: DessertDifficulty: Easy4
servings30
minutes30
minutesThis easy chocolate tahini pudding recipe has a deep chocolate flavour and gets added richness from tahini. Refined sugar free. Recipe serves four generously.
Ingredients
2 medium sweet potatoes
1/2 cup cocoa powder
1/3 cup milk (can be non-dairy)
3 Tbsp. tahini
1/4 cup pure maple syrup
2 Tbsp. honey or molasses
1/4 tsp. salt
1 tsp. vanilla
Directions
- Peel the sweet potatoes, chop into chunks and steam until soft
- Place the steamed sweet potato in the bowl of a food processor, add remaining ingredients and whirl until well combined and creamy.
- Portion into bowls, sprinkle with a little cocoa powder or flaky salt and refrigerate.
Notes
- An immersion blender works just fine if you don’t have a food processor
