Vegan Dark Chocolate Chickpea Pudding
Deep and oh-so delicious, this dark chocolate vegan pudding with chickpeas was a very pleasant surprise. It ticks off all the boxes of a simple recipe. It's a quick pudding, kid friendly, fuss free, no bake and quite delicious! Do make sure to use a good quality, dark couverture chocolate.Either make one large serving as below OR halve the recipe to get 2-3 portions and set them in dessert glasses/pudding bowls. Makes an 8" set pudding {or 6-8 individual servings}
Equipment
- 1 Heavy duty blender
- 1 silicon mold
Ingredients
- 250 g 54% dark vegan chocolate
- 300 g cooked chickpeas warm
- 100 g coconut sugar
- 30 g cocoa powder
- 600 g coconut milk warm
Instructions
- Either melt the chocolate over a double boiler OR heat the coconut milk and add the chocolate to it. Cover and stand until the chocolate melts.
- Add all the ingredients to a heavy duty blender and process until smooth. Taste and adjust flavours as desired.
- Pour it into the silicon mold and leave this to set in the fridge overnight. Freeze it for an hour or two before plating for easy removal from silicon mold.
Notes
The recipe can be easily halved. For smaller portions in serving glasses/dessert cups. Leave to set in the fridge for 3-4 hours.