So ever since I made the black bean dip I kept thinking about the consistency. It was so creamy and the color made it look like chocolate pudding. Could I possibly make chocolate pudding out of black beans? Would I be able to make it taste good? Would everyone think I was crazy?
I have seen recipes using pinto beans to make brownies or fudge, so I knew it was possible to use legumes in desserts. I just had never tried it myself and didn’t know what to expect. I love making dried beans in my slow cooker because it’s so easy and they turn out great. Plus it’s super duper inexpensive. So I decided to give it a shot. The first time I tried the pudding it wasn’t quite the consistency that I desired. It needed a little more creaminess and more fat. Let’s face it–fat equals flavor so sometimes it’s just necessary to add in some fat. I decided to use an AVOCADO to get a creamier and more flavored result.
I love avocados. I seeeriously love them and use them most every day. So when I tried to think of a creamy texture that is natural I thought first of these creamy veggies (or is it a fruit?). Next I thought that the pudding needed some delicious creamy topping so I made whipped cream out of coconut milk! Oh yeah, baby! There’s a first time for everything and that’s a first for me.
*Although most recipes that call for dried beans can be swapped out for canned beans I wouldn’t do that in this recipe. Most of the time the canned beans are cooked with salt (even the low sodium kind) and it would just be a little weird to have salty beans in this recipe. Dried beans can be found for very cheap at your local grocer.
P.S. Lately my favorite social network is INSTAGRAM. It’s so fun! Are you following me yet?