Chocolate Pudding Icing

My kiddos love chocolate pudding.  Even more, they love chocolate pudding that is also good on cake!  Yes, pudding that can be used for cake icing!  And it gets better, pudding/icing without no added oils, salt, or sugar or what is most popularly known as SOS-Free!  Now, that is dessert worth living for!

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This pudding icing comes together very quickly with a few whole food plant-based foods.

Here are a few ingredient tips.  Make sure the plant-based milk chosen is unsweetened.  Ensure that there are no added oils, salts, and sugar to the almond butter that is being used.  The best almond butter brands to use are those with only 1 ingredient listed:  almonds (preferably “raw”)!

Be sure to use the ripest avocado.  Avocado tips – the blacker the outside skin, the riper and creamier the fruit.  Remove the stem at the top of the avocado, it should be a bright green.  And finally, put the fruit in the palm of your hand and squeeze it gently.  The skin should give just a little, but not completely mushy or very firm.  If your avocado does not meet these three standards, allow it to ripen more my sitting it out on the kitchen table for a day or so until these traits are accomplished.

So the next time you get a taste for something sweet and decadent pull out your blender and whip up this fabulous pudding.  Also, the next time you make a cake and want a whipped chocolate icing for it, look no further, this chocolate pudding icing will sure to please!

Watch “How To Video”:


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Sweet Potato Chocolate Pudding Icing
Pudding that can be used for cake icing! Is there a need to say more?
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Prep Time 5 minutes
Passive Time 15 minutes (see recipe notes)
Servings
cups
Ingredients
  • 8 large Medjool Date, pitted and halved (use 10 Medjools for more sweetness)
  • 3/4 cup Plant-Based Milk, Unsweetened (used the Silk brand of Soy)
  • 3/4 cup Baked Sweet Potato (peel removed)
  • 3 Tbsp Cacao Powder
  • 1/4 cup Ripe Avocado (see blog for ripened tips)
  • 2 Tbsp Almond Butter (no added oil, salt, or sugar)
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Ground Cinnamon
Prep Time 5 minutes
Passive Time 15 minutes (see recipe notes)
Servings
cups
Ingredients
  • 8 large Medjool Date, pitted and halved (use 10 Medjools for more sweetness)
  • 3/4 cup Plant-Based Milk, Unsweetened (used the Silk brand of Soy)
  • 3/4 cup Baked Sweet Potato (peel removed)
  • 3 Tbsp Cacao Powder
  • 1/4 cup Ripe Avocado (see blog for ripened tips)
  • 2 Tbsp Almond Butter (no added oil, salt, or sugar)
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Ground Cinnamon
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place pitted dates in a blender with milk. Set aside and allow the dates to soften.
  2. Once dates have soaked, add the remaining ingredients to the blender. Blend until smooth.
  3. Pudding Use: Consume right away or will store in fridge up to 5 days in a glass jar tightly sealed.
  4. Icing Use: Place into a glass jar tightly sealed. Fridge for at least 4 hours or overnight for at least 4 hrs or overnight to allow the pudding icing to firm up. Pudding Icing will keep in fridge up to 5 days.
Recipe Notes

Icing Use Note:  The pudding icing must be refrigerated for at least 4-hours to allow the spread to thicken.  DO NOT spread onto cake prior to recommended chilling time. Sweet Potato:  I always have baked sweet potatoes on hand in the fridge because I bulk cook my starches.  This allows for this recipe to come together quickly.  Oven Method:  Bake sweet potatoes in oven on 400F for at least 1 hour or until fork tender.  Instant Pot Method:  Steam sweet potatoes in Instant Pot for 30 minutes using the "natural release" to release the steam.

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