Description
A delicious and rich vegan chocolate pudding.
Ingredients
Scale
- 1 (15 ounce) can black beans, drained and rinsed well
- 2/3 cup cashew butter
- 1/3 cup maple syrup
- 1/4 cup dark cocoa powder or regular cocoa powder
- 1/2 cup unsweetened almond milk (or milk of choice), divided
Instructions
In a food processor, process the black beans until they are totally broken down, scraping down the sides a few times. Add the cashew butter, maple syrup, cocoa powder, and 1/4 cup milk and process until totally smooth. (Although I haven’t tried it, a blender will probably work also.) Transfer to a bowl and chill in the refrigerator for 20 minutes. Just before serving, stir in the additional 1/4 cup almond milk. Top with vegan whipped cream (recipe below) and pomegranate seeds, if desired. You can also do layers of chocolate pudding and vegan whipped cream for a beautiful presentation.
- Prep Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 of 4
- Calories: 391
- Sugar: 17.5g
- Sodium: 163.25mg
- Fat: 22.5g
- Carbohydrates: 42.5g
- Protein: 10g