Deep and oh-so delicious, this Vegan Dark Chocolate Chickpea Pudding was a very pleasant surprise. It ticks off all the boxes of a simple recipe. It’s a quick pudding, kid friendly, fuss free, no bake and quite delicious! Chickpeas are really quite versatile, and you can quite easily get added protein and fibre by including them in your diet in interesting ways like the pudding above, a mug cake, perhaps even this vegan chickpea chocolate cake for instance. The vegan cake recipe can be found in my cookbook.
How often do you struggle to sneak in a clean protein base plant food into dessert, or rather something sweet? Adding protein to dessert from a plant food source like chickpeas is often not very difficult if you just stretch your imagination a little! Take my word for it and do try making this Vegan Dark Chocolate Chickpea Pudding. You could either make one large serving as below OR halve the recipe to get 2-3 portions and set them in dessert glasses/pudding bowls or even jelly molds.
If you’re looking for a yet another idea, a different perspective, I’ve shared the recipe for this fun, healthy and hearty Vegan Chickpea Chocolate Chip Mug Cake made from scratch, with clean ingredients which is quite tasty. I make this on repeat at times and it’s a great way to begin the day, literally a hug in a mug!
As you can see, chickpeas are an excellent way of including protein in your diet and even though not often used in sweet recipes, these simple desserts might surprise you by how easily you can use them innovatively.
Protip:
Add a stick of cinnamon while cooking the chickpeas to get the most amazing cinnamon undertones in chickpea desserts. This adds to the deliciousness, is love at first bite and is ever so satisfying!
Chickpeas or kabuli chana or chole as called locally in India, more often than never find there way into savoury dishes. Think pindi chana, think hummus, think chole masala, think chana jor garam, so much you can do with this humble legume.
Chickpeas are a staple in my kitchen, and this time I challenged myself to use cooked chickpeas in dessert. Tall order yet so interesting and quite an eye opener! I soak the dried legumes overnight, then drain the water, add more and pressure cook the soaked chickpeas with a pinch of baking soda and salt until soft. I store them submerged in the aqua faba/chickpea liquid in a covered steel bowl or a glass container in the fridge, and strain them just before using.
Pro Tip:
Double-check your Instant Pot or pressure cooker before cooking the soaked chickpeas. The gasket/steam release valve, if faulty or clogged, will lead to uncontrollable pressure, significantly raising the risk of a pressure cooker explosion. Many explosions stem from defective seals, faulty gaskets, and poor-quality safety features. Inspecting all components is essential for safe high-pressure cooking/baking.
Both these chickpea desserts, this Vegan Dark Chocolate Chickpea Pudding and the Vegan Chickpea Chocolate Chip Mug Cake are clean on the palate and use simple ingredients and taste SO GOOD! As always, the key to a great tasting dessert is to use good quality ingredients. These are recipes you can experiment with, desserts your kids will love. Exploring versatile ways to include chickpeas in dessert has never been more fun, more satisfying. If the mug cake I shared earlier was good, this Vegan Dark Chocolate Chickpea Pudding is as delicious!
Do drop me a comment here on the blog if you make this, or any other recipe from PAB. I’d love to see it! Thank you for stopping by.
Vegan Dark Chocolate Chickpea Pudding
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1 Heavy duty blender
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1 silicon mold
- 250 g 54% dark vegan chocolate
- 300 g cooked chickpeas warm
- 100 g coconut sugar
- 30 g cocoa powder
- 600 g coconut milk warm
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Either melt the chocolate over a double boiler OR heat the coconut milk and add the chocolate to it. Cover and stand until the chocolate melts.
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Add all the ingredients to a heavy duty blender and process until smooth. Taste and adjust flavours as desired.
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Pour it into the silicon mold and leave this to set in the fridge overnight. Freeze it for an hour or two before plating for easy removal from silicon mold.
The recipe can be easily halved. For smaller portions in serving glasses/dessert cups. Leave to set in the fridge for 3-4 hours.