Last week, Ashley at {never} homemaker posted a recipe for black bean + avocado chocolate pudding, and I was immediately intrigued. I had used avocado in a chocolate mousse recipe before, but I had never used black beans in a dessert recipe. (Though I've seen plenty of recipes for black bean brownies and the like, so I knew it was "a thing.") Since I had the ingredients on hand along with a hankering for some chocolate pudding, I decided to give the recipe a try. I did tweak a couple of things, such as replacing the almond milk with coconut milk, which I still had leftover in the fridge from a different recipe.
I think this is definitely one of those recipes that you will either love or hate. You can place me firmly in the "love" category. The black beans give a little "earthy" edge to the flavor, but I found that the flavors melded together pretty well, particularly after a couple of days chilling in the fridge. The addition of a tiny spoonful of mini chocolate chips also helps to amp up the chocolate flavor and add a contrasting crunchy texture to the smoothness of the pudding.
Give it a whirl, and let me know what you think!
There's What in My Pudding? Chocolate Pudding (printer-friendly version)
makes 4-6 servings
1 ripe avocado, pitted and flesh scooped out
1 can black beans, drained and rinsed
1/2 cup semi-sweet chocolate chips, melted
1 tablespoon chia seeds
1 teaspoon vanilla extract
mini semi-sweet chocolate chips [stir in at the end, optional]
1. Melt the chocolate chips in a double-broiler over medium-high heat. Stir with a rubber spatula to ensure even melting. Set aside.
2. In the bowl of food processor fitted with the metal blade, combine together the avocado and black beans. Slowly add in 1/4 cup of the coconut milk, pulsing between additions.
3. Add in the honey, cocoa powder, melted chocolate chips, chia seeds, and vanilla extract. Process until smooth. Add in additional coconut milk to achieve your preferred consistency. I added in about 1/4 cup more.
4. Spoon the pudding into a bowl with a tight lid. Chill in the refrigerator for at least 30 minutes before serving.
5. If desired, stir in about a teaspoon of mini chocolate chips into each portion of chocolate pudding before serving.
(adapted from this {never} homemaker recipe)
makes 4-6 servings
1 ripe avocado, pitted and flesh scooped out
1 can black beans, drained and rinsed
1/4 - 1/2 cup light coconut milk
2 tablespoons honey
1 tablespoon unsweetened cocoa powder1/2 cup semi-sweet chocolate chips, melted
1 tablespoon chia seeds
1 teaspoon vanilla extract
mini semi-sweet chocolate chips [stir in at the end, optional]
1. Melt the chocolate chips in a double-broiler over medium-high heat. Stir with a rubber spatula to ensure even melting. Set aside.
2. In the bowl of food processor fitted with the metal blade, combine together the avocado and black beans. Slowly add in 1/4 cup of the coconut milk, pulsing between additions.
3. Add in the honey, cocoa powder, melted chocolate chips, chia seeds, and vanilla extract. Process until smooth. Add in additional coconut milk to achieve your preferred consistency. I added in about 1/4 cup more.
4. Spoon the pudding into a bowl with a tight lid. Chill in the refrigerator for at least 30 minutes before serving.
5. If desired, stir in about a teaspoon of mini chocolate chips into each portion of chocolate pudding before serving.
(adapted from this {never} homemaker recipe)
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