Chocolate Ganache Pudding
Ingredients
- 1 15- ounce can cannellini beans no salt added drained (you could sub garbanzo beans but they do have a stronger flavor)
- 1 tablespoon peanut butter almond butter, cashew butter or defatted peanut flour or PB2.
- 1/2 cup unsweetened cocoa or cacao powder
- 1 teaspoon of instant espresso coffee – optional leave out for caffeine free
- 4 large pitted Medjool dates that are moist and plump adjust qty for personal preference
- 1 teaspoon of good quality real vanilla extract
- 1/2 cup water or more if needed
Instructions
- Throw everything into a food processor, process until smooth adding more water if needed. I made it in my high powered Vitamix blender and it worked well but you won't be able to make it in a regular blender as it is very thick. You can make it as thin or thick as you want.
- Add less water for more of a ganache, frosting or hummus texture. If you want more of a pudding/mousse add more liquid such as water, juice or almond milk.
Notes
Servings Size: 4) 1/2 cup servings or 8) 1/4 cup servings
Serving Suggestions: spread on chunks of bananas, use to frost cupcakes, cookies or brownies, serve in small dishes garnished with cut up strawberries or raspberries. It would be pretty layered in dessert shot glasses alternating with layers of fresh fruit!
Tried this recipe?Let us know how it was!