Sweet Potato Chocolate Pudding Icing
Pudding that can be used for cake icing! Is there a need to say more?
Servings Prep Time
2 1/2cups 5minutes
Passive Time
15minutes (see recipe notes)
Servings Prep Time
2 1/2cups 5minutes
Passive Time
15minutes (see recipe notes)
  • 8large Medjool Date, pitted and halved(use 10 Medjools for more sweetness)
  • 3/4cup Plant-Based Milk, Unsweetened(used the Silk brand of Soy)
  • 3/4cup Baked Sweet Potato(peel removed)
  • 3Tbsp Cacao Powder
  • 1/4cup Ripe Avocado(see blog for ripened tips)
  • 2Tbsp Almond Butter(no added oil, salt, or sugar)
  • 1tsp Pure Vanilla Extract(or 1/2 tsp Vanilla Bean Powder)
  • 1/8tsp Ground Cinnamon
  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.

Recipy by Get2dRoot Health and Wellness