Chocolate PB Pudding…..with a secret ingredient! (vegan, GF)

Good bye smoothie bowls, hello oatmeal and…….pudding!

Just made with wholesome ingredients and not the weird gelatinous sh*t. I don’t know about you, but growing up as a kid I was never into chocolate pudding. It was like the ugly stepsister of Jell-O, which I didn’t really enjoy that much either. BUT….this is like the sexy child of my vegan chocolate sweet potato mousse and protein frosting!

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It’s like a giant bowl of frosting for breakfast…peanut butter and frosting for breakfast…

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Hands down, this pudding has become one of my top five favorite breakfast recipes EVER because of the quantity yielded, its sky-rocketing levels of Vitamin A and fiber and most of all, the taste: it is even creamier, thicker, stickier and richer than my previous mousse recipes. You won’t even taste the flavor of the secret ingredient, which may sound weird or normal to you!

What’s the secret ingredient, might you ask? Well, let’s just say that Cinderella wouldn’t be too happy that I stole her dear carriage.

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  • 1 small-medium or medium sweet potato (I find anything bigger to be overly filling)
  • A little more than a cup of cooked kabocha or Japanese pumpkin, cut in pieces (but does not have to be finely chopped unless you have a weak or small blender)
  • 2-4 TBSP almond or coconut milk
  • 2 heaping TBSP strong unsweetened cocoa or cacao powder
  • 1-2 TBSP powdered peanut butter or regular nut or peanut butter
  • 3/4 tsp cinnamon
  • 1/2 tsp vanilla bean powder
  • 1/4 tsp maple or vanilla extract
  • 2 TBSP Stevia or any other sweetener
  • Opt: coconut, chocolate chips, bananas, chia seeds, protein powder, nuts, etc.


  1. Cook your kabocha and sweet potato in any way you wish as long as the results are UBER soft. Microwave, boil, bake oil-free or anything!
  2. Let the sweet potato and kabocha cool and assemble the rest of your ingredients.
  3. Unpeel the sweet potato and kabocha.
  4. Chop the sweet potato and kabocha in blendable pieces.
  5. Measure out a cup of kabocha and place in the blender with sweet potato and rest of the ingredients.
  6. Continue blending until the ingredients are thoroughly mixed together. If too thick, add more coconut milk and if too thin, add more kabocha.
  7. Scrape the SUPER thick pudding and serve. Be patient, because the yield is so creamy that it will be a bit stubborn! But you can use your spoon to eat it out of the blender as well 😉
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Were you a pudding kid? What is your favorite fall vegetable?

5 thoughts on “Chocolate PB Pudding…..with a secret ingredient! (vegan, GF)

  1. I am ridiculously excited for this! I loved pudding as a kid and am so excited to try this out. And it doesn’t hurt that sweet potato and kabocha are my two favorite fall veggies 😉 I bet this would be amazing used as a frosting on some cookies or a baked oatmeal too!

    Liked by 1 person

    1. Thank you so much! I saw your recreation too–it looks SO delicious! Thank you for making it–I’m so glad you enjoyed it! I definitely agree that it will go so well as a frosting on oatmeal and cookies, mmmm!


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