Monday, September 16, 2019


Fresh strawberries behind two cups of our Vegan Chocolate Protein Pudding made with your choice of cashews or black beans
What’s more amazing than chocolate pudding? A healthier, protein-packed version!
We’ve been pudding fans since forever and chocolate is our absolute favorite (obviously). But any time we can make a dessert healthier without compromising flavor, we’re in!
With more than 10 grams of protein per serving, this naturally-sweetened, 6 ingredient1 blender protein pudding is a winner. Plus, we created two versions: one with cashews and one with black beans!
Let’s do this!
Tray with ingredients for making our delicious Vegan Chocolate Protein Pudding
There are lots of reasons to love this pudding, but one of them is its simplicity. It starts with soaking then draining the cashews, or rinsing and draining black beans (yes, beans in dessert again!).
Blender filled with ingredients for making our vegan chocolate protein pudding recipe with black beans
Next, the black beans (or cashews) are blended with nut milk, cocoa or cacao powder, sweetener, and sea salt until smooth and creamy. Then the pudding goes in the refrigerator to chill.
Freshly blended Vegan Chocolate Protein Pudding made with black beans
Once chilled, the texture is more like chocolate mousse (!!) than pudding. Swoon!


We wanted to make sure those who are nut-free could join in the vegan pudding fun, too, so we made a version with black beans instead of cashews. And we can easily say both are delicious and undetectably healthier than standard pudding options.
Though it maintains a tiny bit of graininess in texture compared to the cashew version, the black bean pudding is lower in fat and higher in protein. And it’s secretly our favorite…shhhh!
Overhead shot of a bowl of our Vegan Chocolate Protein Pudding with a fresh strawberry and coconut whipped cream
We hope you enjoy this healthier dessert as much as we do! It’s:
Naturally sweet
Healthier than your average pudding
& SO Delicious
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Overhead shot of two bowls of Vegan Chocolate Protein Pudding topped with coconut whipped cream, a strawberry, and shaved chocolate
Close up shot of a bowl of our homemade vegan Chocolate Pudding recipe
4.5 from 4 votes


Rich, chocolaty vegan pudding made two ways: with cashews or black beans! Naturally-sweetened and made with just 6 simple ingredients.
Author: Minimalist Baker
PREP TIME4 hours
Servings:  (Servings)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1 scant cup raw cashews OR use 1 cup (185 g) cooked unsalted black beans* in place of 1 scant cup cashews
  • 3-4 Tbsp unsweetened almond milk or light coconut milk
  • 1/4 cup unsweetened cocoa powder or cacao powder
  • 1-2 Tbsp maple syrup (or sub more dates)
  • 2 pitted Medjool dates (or sub more maple syrup)
  • 1 pinch sea salt
  • 1 tsp pure vanilla extract (optional)
  • 1 Tbsp melted coconut oil (for healthy fat, creaminess + firmness // optional)

FOR SERVING optional



  1. To prepare the black bean pudding, simply drain and rinse black beans and add to a blender with remaining ingredients. Blend until creamy and smooth, scraping down sides as needed. Taste and adjust sweetness as needed by adding more maple syrup or dates.
  2. There will be little bits of beans in the pudding. To remove those, simply pass through a fine mesh strainer and you’re good to go!


  1. To prepare the cashew pudding, add raw cashews to a mixing bowl and cover with boiling-hot water. Let soak for 1 hour, then rinse and drain thoroughly.
  2. Add to blender along with remaining ingredients and blend until creamy and smooth, scraping down sides as needed. Add more almond or coconut milk if it has trouble blending, but add only as much as is necessary to help it blend. You want it pretty thick! Taste and adjust sweetness as needed by adding more maple syrup or dates.


  1. Scoop pudding into serving containers and cover with plastic wrap. Chill in the refrigerator until cold and thickened — at least 2-3 hours. Serve as is or with coconut whipped cream and strawberries or bananas! A drizzle of peanut butter would be a delicious addition.
  2. Both puddings will keep covered in the refrigerator up to 3-4 days. We haven't tried freezing these but would suspect they would freeze for up to 1 month.

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