What’s more amazing than chocolate pudding? A healthier, protein-packed version!
We’ve been pudding fans since forever and chocolate is our absolute favorite (obviously). But any time we can make a dessert healthier without compromising flavor, we’re in!
With more than 10 grams of protein per serving, this naturally-sweetened, 6 ingredient, 1 blender protein pudding is a winner. Plus, we created two versions: one with cashews and one with black beans!
Let’s do this!
There are lots of reasons to love this pudding, but one of them is its simplicity. It starts with soaking then draining the cashews, or rinsing and draining black beans (yes, beans in dessert again!).
Next, the black beans (or cashews) are blended with nut milk, cocoa or cacao powder, sweetener, and sea salt until smooth and creamy. Then the pudding goes in the refrigerator to chill.
Once chilled, the texture is more like chocolate mousse (!!) than pudding. Swoon!
How to Make Nut-Free Vegan Pudding
We wanted to make sure those who are nut-free could join in the vegan pudding fun, too, so we made a version with black beans instead of cashews. And we can easily say both are delicious and undetectably healthier than standard pudding options.
Though it maintains a tiny bit of graininess in texture compared to the cashew version, the black bean pudding is lower in fat and higher in protein. And it’s secretly our favorite…shhhh!
We hope you enjoy this healthier dessert as much as we do! It’s:
Healthier than your average pudding
& SO Delicious
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Vegan Chocolate Protein Pudding (Two Ways!)
- 1 scant cup raw cashews OR use 1 cup (185 g) cooked unsalted black beans* in place of 1 scant cup cashews
- 3-4 Tbsp unsweetened almond milk or light coconut milk
- 1/4 cup unsweetened cocoa powder or cacao powder
- 1-2 Tbsp maple syrup (or sub more dates)
- 2 pitted Medjool dates (or sub more maple syrup)
- 1 pinch sea salt
- 1 tsp pure vanilla extract (optional)
- 1 Tbsp melted coconut oil (for healthy fat, creaminess + firmness // optional)
BLACK BEAN PUDDING
- To prepare the black bean pudding, simply drain and rinse black beans and add to a blender with remaining ingredients. Blend until creamy and smooth, scraping down sides as needed. Taste and adjust sweetness as needed by adding more maple syrup or dates.
- There will be little bits of beans in the pudding. To remove those, simply pass through a fine mesh strainer and you’re good to go!
- To prepare the cashew pudding, add raw cashews to a mixing bowl and cover with boiling-hot water. Let soak for 1 hour, then rinse and drain thoroughly.
- Add to blender along with remaining ingredients and blend until creamy and smooth, scraping down sides as needed. Add more almond or coconut milk if it has trouble blending, but add only as much as is necessary to help it blend. You want it pretty thick! Taste and adjust sweetness as needed by adding more maple syrup or dates.
SERVING & STORAGE
- Scoop pudding into serving containers and cover with plastic wrap. Chill in the refrigerator until cold and thickened — at least 2-3 hours. Serve as is or with coconut whipped cream and strawberries or bananas! A drizzle of peanut butter would be a delicious addition.
- Both puddings will keep covered in the refrigerator up to 3-4 days. We haven’t tried freezing these but would suspect they would freeze for up to 1 month.
*The black bean pudding does maintain a tiny bit of graininess in texture, as opposed to the cashew pudding which is completely smooth. However, I slightly preferred the flavor of the black bean pudding and the texture didn’t bother me. Also, considering how low in fat and high in protein it is, I’d have to say the black bean version is my favorite!
*Nutrition information is a rough estimate calculated for the cashew version using the lesser amounts of almond milk and maple syrup and without optional ingredients.
*Nutrition information for 1 of 2 servings of the black bean pudding was calculated with the lesser amounts of almond milk and maple syrup and without optional ingredients: Calories = 234, Fat = 2.2 g, Saturated fat = 1.0 g, Carbohydrates = 51.3 g, Sugar = 22.6 g, Sodium = 57 mg, Potassium = 672 mg, Protein = 10.3 g.