It felt like forever ago that I’d made Minimalist Baker’s chocolate protein puddings with cashews, but apparently it was at the beginning of the pandemic. Which feels both recent and like a lifetime ago. Anyway, this time, I made the black bean version, since it has less fat and more protein than the cashew version. These puddings were really good! All quantities below are to my liking for 8 servings, but feel free to adapt to your taste and circumstances.
2 15-oz. cans (about 3 cups) black beans, rinsed and drained
¾ cup cocoa
¾ cup maple syrup
¼ tsp. kosher salt
10 Tbsp. unsweetened vanilla almond milk
3 Tbsp. coconut oil
1 Tbsp. vanilla
Simply put all ingredients in a blender; blend until creamy and smooth, scraping down the sides as needed. (Taste and adjust sweetness as needed.) If there are little bits of bean that really bother you, you can pass the mixture through a fine mesh strainer, but I didn’t bother.
Scoop pudding into serving containers and cover with plastic wrap. Chill in the refrigerator until cold and thickened, at least 2 or 3 hours. Serve as is, or topped with fruit or coconut whipped cream.
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