Vegan Chocolate Protein Pudding (Two Ways!)
User Reviews
4.8
Vegan Chocolate Protein Pudding (Two Ways!)
Description
Vegan Chocolate Protein Pudding (Two Ways!) provides two alternatives to traditional pudding. The cashew version requires soaking raw cashews in hot water before blending with almond milk, cocoa powder, maple syrup or dates, vanilla extract, and optional coconut oil for a smooth and creamy texture.
The black bean version skips nuts, substituting cooked, rinsed black beans combined with the same flavoring ingredients. This version may retain some slight bean texture, which can be strained out for smoothness. Both puddings are naturally sweetened with maple syrup or dates and flavored with a pinch of sea salt and optional vanilla.
The puddings are served chilled and can be garnished with toppings like coconut whipped cream, strawberries, bananas, or peanut butter to complement the chocolate flavor while providing protein and healthy fats.
Notes include adjusting ingredient quantities when scaling servings and recommending oat milk as a nut-free substitute. Nutritional content is calculated for both versions, noting the higher protein and lower fat in the black bean pudding.
Ingredients
- 1 cant cup cashew raw, or use cooked unsalted black beans as substitute
- 3-4 Tbsp almond milk unsweetened, or light coconut milk
- 1/4 cup unsweetened cocoa powder or cacao powder
- 1-2 Tbsp maple syrup (or sub more dates)
- 2 pitted Medjool dates (or sub more maple syrup)
- 1 pinch salt sea salt
- 1 tsp vanilla extract optional, pure
- 1 Tbsp coconut oil for healthy fat, creaminess + firmness // optional, melted
FOR SERVING optional
- Coconut whipped cream
- strawberries
- banana
- peanut butter
Instructions
BLACK BEAN PUDDING
- To prepare the black bean pudding, simply drain and rinse black beans and add to a blender with remaining ingredients. Blend until creamy and smooth, scraping down sides as needed. Taste and adjust sweetness as needed by adding more maple syrup or dates.
- There will be little bits of beans in the pudding. To remove those, simply pass through a fine mesh strainer and you’re good to go!
CASHEW PUDDING
- To prepare the cashew pudding, add raw cashews to a mixing bowl and cover with boiling-hot water. Let soak for 1 hour, then rinse and drain thoroughly.
- Add to blender along with remaining ingredients and blend until creamy and smooth, scraping down sides as needed. Add more almond or coconut milk if it has trouble blending, but add only as much as is necessary to help it blend. You want it pretty thick! Taste and adjust sweetness as needed by adding more maple syrup or dates.
SERVING & STORAGE
- Scoop pudding into serving containers and cover with plastic wrap. Chill in the refrigerator until cold and thickened — at least 2-3 hours. Serve as is or with coconut whipped cream and strawberries or bananas! A drizzle of peanut butter would be a delicious addition.
- Both puddings will keep covered in the refrigerator up to 3-4 days. We haven't tried freezing these but would suspect they would freeze for up to 1 month.
Notes
- If scaling black bean pudding servings, manually adjust the black bean quantity accordingly.
- The black bean pudding retains slight graininess, unlike the completely smooth cashew version, but offers higher protein.
- Oat milk is a suggested dairy-free alternative if avoiding nuts.
- Nutrition estimates are provided for both puddings based on typical ingredient amounts and omitted optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 459 | 23% |
| Carbohydrates | 49.4g | 16% |
| Protein | 13.8g | 28% |
| Fat | 28.6g | 44% |
| Saturated Fat | 5.6g | 28% |
| Sodium | 63mg | 3% |
| Potassium | 771mg | 16% |
| Fiber | 7.6g | 30% |
| Sugar | 25.7g | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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