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Chocolate and Orange Chickpea Pudding

Serves 4


    Chocolate and Orange Chickpea Pudding

    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


      • 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


      Per serving:

      • calories249
      • protein8 g
      • total fat12 g
        • sat. fat1 g
      • total carbohydrates33 g
        • sugars14 g
        • fibre8 g
      • sodium246 mg



      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.


      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.



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