Chocolate Ganache Pudding

Chocolate does fit into a plant based diet you just have to choose wisely if you are buying chocolate as manufacturers like to sneak a little dairy into their recipes. Look for dark chocolate and read the labels. Better yet try making this recipe at home and you’ll know exactly what you are getting. It contains a secret ingredient that actually makes this treat on the healthy side – have to love that. Best of all it tastes amazing! I try a lot of recipes that never make it to the blog – I only share the ones that we really enjoy and believe me this one is a winner.

The photo doesn’t do this dessert any justice. It’s so difficult to get good photos at night this time of year – sigh. It’s time to fess up and share with you that the base of this decadent dessert is none other than a can of cannelleni beans (or a box if you buy the no salt added 365 brand at Whole Foods). I know it sounds strange but it works beautifully. They blend up all nice, smooth and creamy are very neutral in flavor so there is no “beanie” taste going on. The incredible Debby at The Healthy Librarian blog came up with this amazing recipe. I have tweaked it to fit into my food plan and it’s amazing! It is reprinted and shared here with her permission.

We enjoyed it with some fresh strawberries. They were perfect together but raspberries would also be delightful! I must warn you that this is loaded with caffeine – the recipe calls for instant espresso powder. You can skip it to avoid the caffeine or use some Dandy Blend to still have that mocha flavor with out the caffeine.

Substitutions

Instant Express – Dandy Blend or brew some strong decafe coffee to use in place of the water in the recipe

Beans – Use oven roasted sweet potato or oven roasted Japanese Sweet Potato or Hannah Yam

Peanut Butter – PB2 Pure defatted peanut powder with out any added sugar or salt- you will need more liquid

Vanilla Extract – use 1/4 – 1/2 teaspoon pure vanilla powder

MedJool Dates – any type of date – adjust quantity to suit your personal taste preferences.

Variations

Chocolate Orange – Use half orange juice half water and add a little orange zest.

Chocolate Mint – add just a drop of peppermint extract or use some fresh minced mint leaves when blending

Chocolate Ganache Pudding

Debby The Healthy Librarian

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Course Dessert

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 1 15- ounce can cannellini beans no salt added drained (you could sub garbanzo beans but they do have a stronger flavor)
• 1 tablespoon peanut butter almond butter, cashew butter or defatted peanut flour or PB2.
• 1/2 cup unsweetened cocoa or cacao powder
• 1 teaspoon of instant espresso coffee – optional leave out for caffeine free
• 4 large pitted Medjool dates that are moist and plump adjust qty for personal preference
• 1 teaspoon of good quality real vanilla extract
• 1/2 cup water or more if needed

Instructions

 

• Throw everything into a food processor,  process until smooth adding more water if needed. I made it in my high powered Vitamix 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.

Notes

Servings Size: 4) 1/2 cup servings or 8) 1/4 cup servings

 

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!

Keyword Beans, Chocolate, dates, vanilla

Tried this recipe?Let us know how it was!

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