Fruity Chocolate Black Bean Pudding
A delicious version of homemade chocolate pudding using black beans to add a touch of fibre!
Servings 3 cups (750 mL)
Calories 276
Ingredients
- 3 Tbsp (45 mL) cocoa powder
- 1/2 cup (125 mL) fruit jam (raspberry, strawberry, apricot, peach)
- 1 1/4 cups (300 mL) cooked or canned black beans, drained & rinsed (see notes)
- 1 cup (250 mL) whipping cream
- 1 Tbsp (15 mL) sugar
- fresh or frozen fruit, to garnish, if desired
Instructions
- 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.
Notes
- 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.
- Leftover canned beans can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 6 months.
Nutrition
Serving Size: 0.5cup (125 mL) | Calories: 276 | Total Fat: 15g | Saturated Fat: 9g | Carbohydrate: 33g | Fibre: 5g | Sugars: 16g | Protein: 5g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 253mg | Iron: 2mg