Vegan Chocolate Pudding
4tbsp plant-based milk (almond, oat, or soya)
2tsp vanilla extract
60ml maple syrup
470g cooked sweet potato
2tbsp ground flax seeds, or chia seeds
55g cocoa powder
1 medium banana
Half a teaspoon of salt
- Add all the ingredients to a blender, starting with the liquid.
- Blend until completely smooth.
- If you want to stir through some chocolate chips (not judging, because, in a better world, I’d be waist-deep in them daily) – now’s the time.
- Spoon into dessert bowls or glasses, and refrigerate for at least one hour for the best flavour and texture. The pudding will continue to thicken as it sits in the fridge, and is good for up to three days.