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Fruity Chocolate Black Bean Pudding

A delicious version of homemade chocolate pudding using black beans to add a touch of fibre!


  • 3 Tbsp (45 mL) cocoa
  • 1/2 cup (125 mL) fruit jam (raspberry, strawberry, apricot, peach)
  • 1 can (14 oz/398 mL) black beans, drained & rinsed (yields 1 1/4 cups/300 mL cooked beans)
  • 1 cup (250 mL) whipping cream
  • 1 Tbsp (15 mL) sugar
  • fresh or frozen fruit to garnish, if desired


In a small saucepan over medium heat, combine cocoa and fruit jam and simmer for 1-2 minutes to cook the cocoa. Watch carefully, and reduce heat if necessary as mixture will burn quickly.

Place beans and cocoa mixture in a food processor or use an immersion hand blender and purée until very smooth.

In a medium bowl, whip cream with sugar until stiff peaks form. Reserve about 1/2 cup (125 mL) for topping dessert if desired.

Fold bean mixture into remaining whipped cream just until blended.

Fill individual serving dishes or layer with fresh fruit in a larger bowl. Chill before serving. Serve with additional whipped cream and fruit, if desired.


  • If you are cooking black beans from dry, cook them until they are very soft so the skins will break up and blend in smoothly for the pudding.

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