If nutritional science is right, this pudding, while sweet and scrumptious, is super healthy. Dr Michael Greger suggests, with solid nutritional research to back him up, eating three servings of beans per day. This pudding makes getting those servings easy and delicious.
I eat this pudding almost every day for lunch. It is satisfying, only takes two minutes to make, and doesn’t cause that after lunch sleepy feeling like regular pudding does.
- 1 cup cooked black beans
- 3-5 dates (pending size and your taste preference)
- 1/4 cup soy milk
- Cocoa or carob powder (optional)
- Put it all in a food processor or blender. Make sure the dates are the closest ingredient to the processor’s blade.
- Blend for about 1 minute, or until smooth.
I usually don’t bother to add cocoa or carob powder because I find it sweet and tasty enough without, but if you are used to regular chocolate pudding, you may want the cocoa or carob to further hide the bean taste.
If you decide to add cocoa powder, you may need to add a few extra dates to balance the bitterness of the cocoa. If you add carob powder – my personal preference – you won’t need to add extra dates because carob powder brings along a slight sweetness of its own.
When putting your ingredients into the processor, it is best to place the dates closest to the blade because they are the hardest to blend.