Hazelnut Chocolate Black Bean Pudding
A nutty, chocolatey pudding with a secret ingredient – black beans!
Servings 3 cups (750 mL)
Calories 259
Ingredients
- 1 1/4 cups (300 mL) cooked or canned black beans, drained & rinsed (see notes)
- 1/4 cup (60 mL) chocolate hazelnut spread
- 1 cup (250 mL) whipping cream
- 1 Tbsp (15 mL) sugar
- fresh or frozen fruit, to garnish, if desired
Instructions
- Combine black beans and chocolate hazelnut spread in a food processor and process on high until smooth, or with an emulsion hand blender until smooth. Mixture will be thick.
- In a medium bowl, whip cream with sugar until stiff peaks form. Remove 1/2 cup (125 mL) for topping dessert if desired.
- Fold bean mixture into remaining whipped cream just until blended, do not over mix.
- Fill individual dishes, or layer with fresh berries in a larger bowl. Chill before serving. Serve with additional whipped cream and berries, if desired.
Notes
- Leftover canned black beans can be stored in an airtight container for up to 3 days in the refrigerator or up to 6 months in the freezer.
Nutrition
Serving Size: 0.5cup (125 mL) | Calories: 259 | Total Fat: 19g | Saturated Fat: 13g | Carbohydrate: 19g | Fibre: 4g | Sugars: 9g | Protein: 5g | Cholesterol: 54mg | Sodium: 150mg | Potassium: 241mg | Iron: 2mg