Print
Close up shot of a bowl of our homemade vegan Chocolate Pudding recipe
4.7 from 13 votes

Vegan Chocolate Protein Pudding (Two Ways!)

Rich, chocolaty vegan pudding made two ways: with cashews or black beans! Naturally-sweetened and made with just 6 simple ingredients.

Author: Minimalist Baker
Prep Time 4 hours
Total Time 4 hours
Servings: 2 (Servings)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 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)

FOR SERVING optional

Instructions

BLACK BEAN PUDDING

  1. 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.
  2. 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!

CASHEW PUDDING

  1. 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.

  2. 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

  1. 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.

  2. 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.

Notes

*If adjusting the serving size of the black bean pudding, be sure to manually adjust the called-for amount of black beans.
*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.

Nutrition Per Serving (1 of 2 servings)