Vivianne’s Protein-Rich Black Bean Chocolate Pudding

Name: Vivianne’s Protein-Rich Black Bean Chocolate Pudding
Total time: 20 min
Ingredients: 1½ x 400 g/14 oz cans black beans; 60–80 ml/2–2¾ fl oz/¼–⅓ cup sweetener of choice (date syrup, maple syrup, soft brown sugar or coconut sugar); 60–80 ml/2–2¾ fl oz/¼–⅓ cup sweetener of choice (date syrup, maple syrup, soft brown sugar or coconut sugar); 2 tablespoons (shelled) pistachios or other nuts of choice; 1 teaspoon vanilla extract; Pinch or two of sea salt flakes; 2 tablespoons (shelled) pistachios or other nuts of choice; 60–80 ml/2–2¾ fl oz/¼–⅓ cup sweetener of choice (date syrup, maple syrup, soft brown sugar or coconut sugar); 60–80 ml/2–2¾ fl oz/¼–⅓ cup sweetener of choice (date syrup, maple syrup, soft brown sugar or coconut sugar); 50 g/1¾ oz/½ cup unsweetened cocoa powder or raw cacao powder; 50 g/1¾ oz/½ cup unsweetened cocoa powder or raw cacao powder; 1 teaspoon brown rice or white miso paste; 100 ml/3½ fl oz/scant ½ cup date or maple syrup; 100 ml/3½ fl oz/scant ½ cup tahini; 1 teaspoon brown rice or white miso paste; 100 ml/3½ fl oz/scant ½ cup date or maple syrup

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“This dessert was always a winner in my Vegan Meatz masterclasses. The black beans were a surprising element and opened people’s minds to the possibilities of using legumes in desserts. The earthy tones of dark chocolate are the perfect match for an umami-rich miso and roasted nuts dessert pairing.”

Ingredients

1½ x 400 g/14 oz cans black beans
60–80 ml/

Dessert
Vegan
Gluten-free

Method

Drain the black beans but reserve the bean juice, aka the aquafaba, as we will use this.
Rinse the black beans and then add them to a blender along with 60ml/2fl oz/¼ cup of your sweetener of choice.
Start blending, adding the aquafaba bit by bit – use about a third to a half of the aquafaba (depending on the power of your blender). Save the rest in t