Side view of chocolate pudding in 4 white square dishes topped with blueberries on top of dark surface with 3 spoons, blueberries and blue-and-white cloth at top.
Print

Chocolate Sweet Potato Pudding with Quinoa

This Chocolate Sweet Potato Pudding is a delicious way to incorporate more veggies into your diet.  It is a low carb healthy treat that's perfect for entertaining!
Course Dessert, Snack
Cuisine International
Keyword chocolate, quinoa, sweet potato
Prep Time 10 minutes
Cook Time 30 minutes
Cooling the sweet potato 30 minutes
Total Time 40 minutes
Servings 6 people
Author Monika Dabrowski

Ingredients

  • 1 small sweet potato, approx. 300 g in weight
  • 1 cup cooked quinoa
  • 4 tbsp cacao/cocoa powder
  • 150 g cottage cheese, the creamy kind
  • 1/3 cup light brown sugar
  • 4 tbsp maple syrup

Instructions

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking tray and pop in the oven for 30 minutes or until the potato is tender (insert a fork to check). Remove from the oven and allow to cool completely. You will need 2/3 cup (a little less than a cup) of the sweet potato pulp (discard the skin).
  • Place all the ingredients (including the sweet potato) in a powerful blender (I used Optimum VAC2 Air Vacuum Blender) and puree until velvety smooth.
  • Divide the mixture between 5-6 pots and refrigerate for at least 30 minutes. Serve with seasonal fruit or simply on its own.

Notes

Both the quinoa and the sweet potato can be prepared ahead and kept in the fridge (for up to 3 days) until you are ready to use them.