Sweetpotato Vegan Date Dulce De Leche with Chia Pudding For National Sweetpotato Month

Sweetpotato Vegan Date Dulce De Leche with Chia Pudding For National Sweetpotato Month 

I am excited to share my Vegan Date Dulce De Leche with Chia Pudding for National Sweetpotato Month using North Carolina Sweetpotatoes

This vegan dulce de has a deep caramel flavor from the dates, earthiness from sweetpotatoes, and a bit of spiciness from the ginger and cinnamon. Traditional dulce de leche is made by simmering a can of sweetened condensed milk on the stove for hours like my mom did when I was a little girl. 

Making dulce de leche with dates and sweetpotatoes takes hours out of the process and is vegan, refined sugar, and dairy-free. Use the vegan date dulce de leche to top your chia pudding, dip your fresh fruit, or eat it by the spoonful with the fridge door open. 

My favorite recipe to cook roasted sweetpotatoes is below. I roast them whole and salt them like a pretzel. The salt draws the moisture out, and makes them extra fluffy. Note: I don’t poke holes before roasting. I let the sweetpotato cool a bit before adding it to the caramel. 

The overnight chia pudding is really simple and can be prepped in under 2 minutes (minus stirring and fridge time). It’s best when made the night before or at least have a minimum of one hour to sit so the chia seeds can absorb the milk. You can make this your own, see the notes. 

Eat Well,

xo Chef Carla

PS: Looking for Smoothie Tips? Get my free Smoothie Guide here or download my book Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy

Ingredients Sweetpotato Dulce De Leche:

Serves: 1-2

2 pitted Medjool dates 

1/4 cup mashed sweetpotatoes, no skin 

1/2 cup coconut milk 

1/4 tsp. ground ginger 

1/4/ tsp. ground cinnamon 

1/16 tsp salt

Instructions

1. Soak the pitted dates in the boiling water in a heatproof bowl for 5 minutes. 

2. Drain the dates, reserving the water, (read: Do not throw it out). 

3. Add the dates, 1/4 cup mashed sweetpotatoes, 1/2 cup coconut milk ground ginger, ground cinnamon, and 1/16 tsp salt to a high-speed blender or food processor.

4. Blend for 30 seconds on low and then one minute on high until smooth. If it’s too thick, add one Tbsp. of the reserved date water.

5. Store in an airtight container for up to five days in the fridge. Note: Refrigerating also creates a thicker texture, if you want it thinner simply heat it up. 

Roasted Sweetpotatoes

Ingredients:

1 sweetpotato

1 to 2 tbsp. fat of choice (olive oil, avocado oil, or coconut oil)

1/8 tsp. sea salt

Instructions:

1. Preheat your oven to in a 400° Fahrenheit.
2. On a parchment linned pan. Mix all of the ingredients together.
3. Cook for 45 to 60 minutes or until tender.

Chia Pudding

Serves 2

Ingredients:

1/4 cup chia seeds

1 1/4 cups of plant-based milk of choice (see notes above)

1 tsp. vanilla extract

1/16 tsp salt, smallest pinch

2 Tbsp. Sweetpotato Date Dulce De Leche, garnish

your favorite toppings, garnish

Instructions:

1. Add all of the ingredients into a bowl and whisk until combined and stir every few minutes for about 10 minutes so the chia seeds don’t clump.
2. Pour into a large jar with a lid and place in the fridge for up to three days. Divide into two servings.
3. Garnish with Sweetpotato Date Dulce De Leche and your favorite toppings.

Chia Pudding Notes:

1. This is a “make it your own template” for chia pudding. Choose any plant-based milk you like. You can use full-fat canned coconut milk to create a rich and creamy chia pudding.
2. If you like your chia pudding thicker, try making it with 1 cup of milk. You can always add more chia seeds to the mixture and let it sit in the fridge longer, for a thicker texture.
3. If you find you like the chia pudding thinner, add another 1/2 cup of milk, you can always add more milk after you make it and let it sit in the fridge longer.

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