Decadent Chocolate Mousse Pudding
This recipe literally could not be easier or more delicious!
I had seen people experimenting with chickpeas and making 'sweet hummus' flavors and cookie doughs made from beans, so I thought I'd give a pudding a go with black beans. I mean, they work so well in brownies, why not a pudding?
I was pleasantly surprised at the result. Not only was the texture creamy and smooth, just like a good mousse should be, but it was also really dark and decadent tasting and a little went a long way!
Topped with new season strawberries and some extra cacao nibs for crunch, this was heaven in a mouthful!
So easy it's kinda crazy, this mousse is like velvet in your mouth! Make a double batch and you'll thank me later.
Ingredients:
400 g can black beans (drained and rinsed)
3 Tbsp maple syrup (or rice malt syrup)
4 Tbsp almond or coconut milk
3 Tbsp raw cacao powder
1/2 tsp cinnamon
1 tsp vanilla essence
Directions:
In a food processor or high-speed blender, place all ingredients and process until completely smooth.
Add more coconut milk if texture is too solid. Depending on your processor or blender, you may have to scrape the mixture down the sides once or twice.
Once combine, transfer into small bowls or jars and place in the fridge for 1 hour minimum, longer for a more solid result.
Top with your favourite berries and some caco nibs or coconut flakes.
This pudding will last up to 4 days in the fridge, so you can make ahead of time and have dessert sorted for the week!
