Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together.
Amp up the orange
For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water.
Tastier toast
Take your toast to the next level by using this pudding as a satisfying spread.
Chocolate and Orange Chickpea Pudding
Ingredients
- 1 cup (250 mL) cooked chickpeas, rinsed and drained
- 1 banana, peeled
- 3 Medjool dates, pitted
- 2 Tbsp (30 mL) orange juice
- 1/4 cup (60 mL) + 1 Tbsp (15 mL) almond milk
- 2 Tbsp (30 mL) almond butter
- 3 Tbsp (45 mL) raw cacao powder
- 2 tsp (10 mL) + 1 Tbsp (15 mL) orange zest
- 2 tsp (10 mL) sliced raw almonds, toasted, for garnish
- 1 tsp (5 mL) extra-virgin olive oil, for garnish
- 1/8 tsp (0.5 mL) large-flake sea salt, such as Maldon, for garnish
Nutrition
Per serving:
- calories249
- protein8 g
- total fat12 g
- sat. fat1 g
- total carbohydrates33 g
- sugars14 g
- fibre8 g
- sodium246 mg
Directions
01
In high-powered blender, combine chickpeas, banana, dates, orange juice, almond milk, almond butter, cacao powder, and 2 tsp (10 mL) orange zest. Mix to a smooth paste. Pour into 4 individual serving glasses and chill thoroughly for 4 to 6 hours or overnight.
02
To serve, garnish by dividing 1 Tbsp (15 mL) orange zest among 4 glasses, adding 1 or 2 flakes of salt per glass, and dividing olive oil among glasses in a fine drizzle.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
