If you’re looking for a rich, chocolatey dessert that’s both indulgent and nourishing, this recipe delivers. It’s naturally sweetened, oil-free, dairy-free, and packed with fiber and plant protein. The texture can range from thick ganache to silky pudding—depending on how much liquid you add. It may surprise you that the base is white beans, but once blended with cacao, dates, and vanilla, the result is smooth, deeply chocolatey, and completely satisfying. This is the kind of dessert that feels indulgent but aligns beautifully with a whole-food, plant-based lifestyle. Whether served as a pudding, frosting, or fruit dip, it’s a versatile recipe you’ll return to often. Updated 2/12/26
The incredible Debby at The Healthy Librarian blog came up with this amazing recipe and gave me permission to share it here. It may surprise you that not only does this taste indulgent and delicious but it is also healthy!
I like this 4 oz personal size for desserts, dips and salad dressings. Having lids make them stackable in the fridge.
We enjoy it with fresh strawberries and fresh raspberries. I must warn you that the orginal recipe is loaded with caffeine – the recipe calls for instant espresso powder. But you can sub Dandy Blend coffee substitute for a caffeine free version that is equally as delicious.
A delcioius coffee substitute that is delicious in ganache, pudding, and my Vegan Mocha Frappuccino Smoothie!
You might also enjoy these Chocolate Desserts
Ninja Creami Vegan Chocolate Fudgesicle Ice Cream
The Creamiest Chocolate Chia Pudding
Easy Vegan Mocha Frappuccino Smoothie
Variations:
A little orange juice could be a nice flavor too or if you are into chocolate mint some fresh mint leaves or mint extract would work or a simple sprinkle of ground cinnamon! Take the basic recipe and have fun with it.
Storage:
Store in an airtight container in the refrigerator for up to 4-5 days. The flavor deepens after chilling, and the texture thickens slightly.
Serving Ideas:
- Spread on banana or apple slices
- Frost cupcakes, brownies or cookies
- Serve in small dessert dishes topped with fresh berries and chocoalte shavings
- Layer in dessert glasses alternating with fresh fruit or crumbled brownies or Well Bean Bars
These bars are made by a small woman-owned company in Morro Bay, California. Each bar includes half a serving of legumes (like beans or lentils), dates, and sometimes other fruits like figs. They’re SOS-free (no salt, oil, or sugar added), gluten-free, and incredibly travel-friendly. Discount code "Nutmeg" automatically applied in checkout when you use this link.
Chocolate Ganache Pudding
Ingredients
Method
- Throw everything into a food processor, process until smooth adding more water if needed. I made it in my high powered blender and it worked well but you won’t be able to make it in a regular blender as it is very thick. You can make it as thin or thick as you want. Add less water for more of a ganache, frosting or hummus texture. If you want more of a pudding/mousse add more liquid such as water, juice or almond milk.
- You can use the bean liquid instead of water but I thought the drained bean liquid looked unappealing and went with water.
- Serving Suggestions: spread on chunks of bananas, use to frost cupcakes, cookies or brownies, serve in small dishes garnished with cut up strawberries or raspberries. It would be pretty layered in dessert shot glasses alternating with layers of fresh fruit!
Notes
Tried this recipe?
Let us know how it was!
We’d love for you to explore our online courses, thoughtfully created to support your journey toward a vibrant, healthy, whole-food, plant-based lifestyle. Whether you’re just getting started or looking for fresh inspiration, our courses and recipe eBooks are designed to make healthy living both simple and delicious.
As a special thank you, use code nutmeg30 to save 30% on any of our offerings.
[Shop Courses and Recipe eBooks]
Please note: This post may contain affiliate links. When you make a purchase through our link, we may earn a small commission—at no additional cost to you. Thank you for supporting our work!
We’re excited to be Holland Bowl Mill Affiliates! The 15-inch Cherry fruit bowl has a permanent place in our kitchen—it’s both beautiful and functional. I also adore their heart-shaped bowl, which always brings me joy.
Every day, we use our 15-inch Beechwood and Cherry bowls to chop salads. Since 2013, this daily salad habit has helped us lose weight, maintain our health, and feel energized. Over time, our creations have become the Big Beautiful Chopped Salads we’re known for—satisfying, nourishing, and delicious.
Want to add chopped salads to your routine? Check out our Chopped Salad Blog Post for tips and inspiration.
When you use our Holland Bowl Affiliate Link to purchase a 15-inch (or larger) bowl, you’ll receive a free mezzaluna knife, free engraving, and free shipping. It’s the perfect time to elevate your salad game with these stunning, handcrafted bowls!
Can you use another sweetener instead of Stevia?
Sure use whatever sweetener you prefer. I no longer use stevia so would use dates instead.
Made this today, yummy. Gonna try with bananas and raspberries. Thx.
I am glad you like it Sunny!
Happy Cooking,
Tami
I love your site and videos – you are really helping my husband and I make the change to a Vegan diet to lower his cholesterol. Love your recipes! Thank you for all the work you and Tom put into your site!
Thank you Darlene! We appreciate the positive feedback!
Hi Tami,
Sounds delicious.
I wondered if you are still eating cocoa?
I’m not sure if it’s a trigger food for me, but I would love to try this recipe.
Thank you!