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 ingredient, 1 blender protein pudding is a winner. Plus, we created two versions: one with cashews and one with black beans!
Let’s do this!
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!).
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.
Once chilled, the texture is more like chocolate mousse (!!) than pudding. Swoon!
How to Make Nut-Free Vegan Pudding
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!
We hope you enjoy this healthier dessert as much as we do! It’s:
Naturally sweet
Rich
Chocolaty
Simple
Healthier than your average pudding
& SO Delicious
Into pudding? Check out our 5-Ingredient Vegan Peanut Butter Pudding and Chocolate Peanut Butter Avocado Pudding!
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!
Vegan Chocolate Protein Pudding (Two Ways!)
Ingredients
- 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
- Coconut whipped cream
- Strawberries
- Banana
- Peanut butter
Instructions
BLACK BEAN PUDDING
- 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.
- 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!
CASHEW PUDDING
- 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.
- 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.
SERVING & STORAGE
- 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.
- 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.
Video
Notes
*The black bean pudding does maintain a tiny bit of graininess in texture, as opposed to the cashew pudding which is completely smooth. However, I slightly preferred the flavor of the black bean pudding and the texture didn’t bother me. Also, considering how low in fat and high in protein it is, I’d have to say the black bean version is my favorite!
*If nut-free, we’d suggest oat milk as a dairy-free option.
*Nutrition information is a rough estimate calculated for the cashew version using the lesser amounts of almond milk and maple syrup and without optional ingredients.
*Nutrition information for 1 of 2 servings of the black bean pudding was calculated with the lesser amounts of almond milk and maple syrup and without optional ingredients: Calories = 234, Fat = 2.2 g, Saturated fat = 1.0 g, Carbohydrates = 51.3 g, Sugar = 22.6 g, Sodium = 57 mg, Potassium = 672 mg, Protein = 10.3 g.
Leah says
I’ve been looking for healthier swaps to satisfy dessert cravings, and made the black bean version on a whim. It was so delicious! I used cacao powder and a couple extra dates, and mine came out more like a delicious, rich mousse than a pudding. My husband tried it and had no idea it was healthy-ish and made from black beans. Thanks so much for sharing this!
We’re so glad you both enjoyed it, Leah! Thank you for the lovely review! xo
Leah says
A quick update: I’ve since learned that once firmed up in the fridge, this makes an excellent spread as well (noting I added minimal almond milk). I used it with peanut butter on a banana for breakfast this morning and it blew my mind. I’m still using my first batch from about 5 days ago and it’s still perfectly tasty. I’ve also shared the recipe with my entire family. Thanks again!
How fun! Thank you for the update, Leah! xo
Marathonmama1004 says
Is it ok to eat this for breakfast, lunch and dinner and snacks in-between?! I have made this recipe no less than 5 times in the last 2 weeks. It’s perfect when I need a little chocolate or when I need a little protein or for a pre/post run snack. Whenever!! It is SO good! I have only made the black bean version as we have a cashew allergy in our home. It’s perfection!
Yay! So glad to hear you enjoy this recipe. Thanks for the great review!
Diane Dwyer says
I make the black bean version every two weeks or so. We all love it!! Here are some tips:
Vegan Chocolate Black Bean Pudding
Tips and Modifications:
Double the recipe:
Use two cans of black beans and double all other ingredients
Use unsweetened almond milk or walnut milk or milked oats, or date water (see below) enough to make the right consistency
Cover 6-8 Medjool dates (for double recipe) with boiling water and soak for a few hours to soften the dates. Use the date water for sweetener in place of (or in addition to) nut milk. Can add more dates and omit the maple syrup.
Omit melted coconut oil; substitute one small roasted (or microwaved) sweet potato (without peel) for sweetness and creaminess.
To avoid clogging up the blender/VitaMix, first chop the dates coarsely by hand and then blend the dates with the date water and the nut milk to smooth consistency. Then add the drained rinsed beans, cocoa powder, vanilla, salt (optional), and sweet potato and blend till smooth. Add more nut milk or water to achieve the consistency you want.
Keeps about three days in refrigerator. Can freeze in small quantities to keep longer; unfreeze as needed. It is fine after freezing.
Great topped with a little Kahlua and/or a spoonful of mint chocolate chip ice cream!
We’re so glad you enjoy it! Thanks for sharing, Diane!
Lisa says
This was perfectly delicious!! I made it with half black beans and half cashews because that’s what I had. I plan to make this every week, thanks!!
Yumm! Thanks for the lovely review, Lisa!
Amy says
I have made both versions and both are delicious! I prefer the texture of the cashew version, but the black bean version is much more cost effective and I also found it easier to blend (less stopping and scraping down the sides of the blender). I have tried straining the back bean version at the end with a fine mesh strainer and it turned into a huge mess. A cheesecloth would probably work a lot better but honestly I’d say just skip this step as it’s a lot of work and let’s be honest, this recipe is so good you’ll be making it a lot.
Wonderful! We’re so glad you enjoy it, Amy. Thank you for sharing your experience with both versions.
bethe ferguson says
Just an FYI, when you increase the serving size within the recipe, all ingredients increase except for the beans. If you’re planning to make the black-bean version, manually calculate the ingredients to get the correct figures.
Lisa says
I have to say I was skeptical about the black beans….but it was so good! No taste of black beans at all! Will definitely make again.
Yay! We love to hear this. Thanks for the lovely review, Lisa! xo
Kara says
I was a bit skeptical about the black bean pudding, but I had all the ingredients on hand and decided to give it a try.
I used one whole can of salted black beans drained (about 1 and 1/4 cup), increased the cocoa powder to 1/3 cup and I added an additional 1/4 cup of allulose powder since I only had about 1 tbsp of maple syrup left.
Unbelievably delicious! No one had any idea it contained black beans-it just tastes like super-rich pudding. This is a great high-fiber and high-protein dairy-free treat!
We’re so glad you enjoyed it, Kara! Thank you so much for the lovely review and for sharing your modifications! xo
Lyuba Misheva says
I used walnuts instead of cashews. It came out perfectly fine and delisious.
Used fresh strawberries and a bit of banana. 😊✌️
Yum!! Thanks for the lovely review, Lyuba! xo
Christy says
Amazingly delicious and easy!! I’ve made the black bean version multiple times and my entire family loves it! It’s my go-to dessert! Thank you for another awesome recipe!
Amazing! We’re so glad you and your family enjoy it, Christy. Thank you for sharing! xo
Ella says
Delicious and healthy thank you ❤️❤️ Filling too!
We’re so glad you enjoyed it! Thank you for sharing, Ella! xo
KateLynn says
So good! I made the black bean version with 0 complaints on texture. My bean-opposed 2yr old gobbled it up, too. Win win! Will definitely make again. Oh, I blended in a couple of tbsp peanut butter because yum :)
Yay! We’re so glad you both enjoyed it. Thanks so much for sharing, KateLynn! xo
bev says
I had made this and decided to try both variations to see the difference. I like them both equally as much. I like to separate them into small containers and take it in my lunch for a treat. I can’t eat chocolate so I used carob. Carob is my “chocolate” so I use it when I’m craving chocolate. I use the carob in your recipe for Black Bean Turtle Brownies. They are so yummy.
Thank you for the wonderful recipes.
Love this! Thanks for sharing, Bev! xo
Colleen G says
Like it! Made the black bean pudding twice.
It is obviously more filling and healthier than regular pudding.
It is easy to make. I recommend trying it.
Bev says
I’ve made it three times and it’s been so wonderful. I used carob as I can’t eat chocolate. Once I forgot to add the dates. It’s so good that I bring it in my lunch. I’m going to try it with the black beans too. Thanks for sharing.
We’re so glad you enjoy it, Bev! Thanks so much for sharing!
Bill says
Do you have to cook the black beans?
Yes! Or use canned!
Lyndsey says
This recipe is delicious!! I used the black bean recipe and end up putting in more milk to make it smoother. I add milk until i’m happy with the consistency and don’t see little bits of beans . It also helps get rid of the grainy texture and I blend until smooth. You don’t have to strain it this way either. Meegwetch for sharing your delicious food with us!
Thanks so much for sharing, Lyndsey! xo
Emily says
This turned out so well for me using a combination of black beans and soaked cashews. I tweaked the ratio slightly, not that it matters too much, to 1 cup black beans and 1/2 cup cashews. I think the coconut oil really helped it become velvety smooth and rich. Wow, those adjectives are my favorites. Thanks for sharing this!
Whoop! We’re so glad you enjoyed it, Emily! Thanks for sharing!
Gia says
By the way, I’ve been a fan for a long time! It’s killing me that I can’t eat your Healthy Brownie Granola Bars! ? You are also very well known and respected in a couple of FB group to which I belong. We are Orthodox and have certain dietary restrictions (vegan) when we have to fast from certain foods at different times of the year, as well as Great Lent before Easter. Many of your recipes are perfect for that. I want to thank you for that also! ??
Thanks for sharing, Gia! xo
Gia says
I have a question that pertains to what Maliya asked September 12, 2019. I have to be on the low FODMAP elimination diet and cannot have cashews, dates, or beans. Can you please recommend any substitutes? I would greatly appreciate it! Thank you!
Hi Gia, maybe macadamia nuts in place of the cashews? It won’t be quite as creamy though. You may also want to look into using activated (soaked) cashews as it is our understanding that small amounts of those are permitted on the low FODMAP diet. Hope that helps!
Gia says
Thank you SO. very much for getting back to me so quickly! I just double checked and I can only have the following amounts of each.
Macadamia nuts 20 nuts; 50 g
Activated Cashews 10 nuts; 15 g
Wouldn’t that be too few for the recipe?
Hi Gia, This recipe calls for 105 g cashews, so a very small serving (1/7 of the recipe) should be able to be enjoyed =) Or try macadamia nuts for a larger portion size.
Jessica McLaws says
I made the black bean version and love it!! I doubled the ingredients and followed the recipe as written using the higher amounts suggested. I had no grainy texture from the beans, but it was definitely thick; I could have frosted cupcakes with it! Should I just add more milk next time or maybe use less dates?
I plan on making this weekly as a replacement for chocolate almond yogurt that I eat every day. This is cheaper, healthier and will save me from buying things in plastic containers.
We’re so glad you enjoyed it! We think those modifications should do the trick!
Lexi says
I love this. It came out great (cashew version). I used flax milk in place of the almond, cacao butter for the coconut oil, and the lower end of the range for the maple syrup, since I like things not too sweet. Thank you for this recipe!
We’re so glad you enjoyed it, Lexi! Thanks for sharing!
Kim says
Hello! I cant find raw cashews.. . Can I use roasted cashew butter? Thank you!
Hi Kim, we haven’t tried it, but think it might work! Let us know if you give it a try! We’d recommend starting with 1/2 the amount of cashew butter as it’s usually 2-3x more dense than whole cashews.
Janice Oppegard says
Good stuff! I made the black bean version without dates. And my blender was not powerful enough to get it super smooth, but who cares!? So, so good. I stretched it into 3 servings to prolong the delicious experience.
Thanks for sharing, Janice!
Cassie Autumn Tran says
To be completely honest, I expected a super simple recipe of mixing tofu, almond milk, and cocoa powder. Heck, even just a scoop of vegan protein powder with almond milk was a possibility! But you really took your creativity to the next level and integrated beans! WOW, what a fabulous idea! Black bean brownie batter is such a guilty pleasure of mine (or not so guilty, you decide). It’s nice to have a recipe where you can enjoy it without being judged now! LOL!
Naomi VW says
Hello, I was reviewing the recipe + comments & have a question. I’m thinking of going the graham crust pie route as one reviewer mentioned for my neighborhood Halloween party. Your notes mentioned that while you haven’t frozen the pudding it should freeze fine. My point & ? Is : if I do freeze this as a pie, do you think it would be fine to leave out in 78 degree FL weather as is – frozen & wait for it to come to fridge temp / consistency before serving ? or should I keep it on ice ? Apologies for the drawn out story ☀️?☠️
Naomi VW says
PS, I’ll be making the cashew version, if it makes any difference to the freezing texture ?
Oh, I think that should be fine! If it’s frozen and then you let it thaw it should be fine, even at a warmer temperature.
Mamatha says
This was delicious. I made the cashew variation with dates only. So much better then the tofu pudding I have made in the past! This will now be my go to recipe! Thanks!
Wonderful! Thanks for sharing, Mamatha!
Donna says
I forgot to add the dates. Oh bother! That will make a difference to the sweetness for sure. I am not a fan of black beans but I wanted to try the lower fat version. I strained the pudding through a sieve to remove the bean bits. My verdict? Not bad for a black bean pudding although the texture is a little grainy. It isn’t fair to judge it yet as I messed up with the dates. I will make it again and let you know if I change my mind.
Lisa says
I’ve been looking for ways to get more beans in my body and this is one of the best yet! I’ve made this twice so far and I know I’ll make it again. I made the black bean version, left out the coconut oil and I tossed in a small handful of cashews just for a little healthy fat. The first time I made it I tossed in a handful of vegan chocolate chips as well. So good either way! I make your golden milk recipe often and wonder if you can make a golden milk pudding — with white beans maybe? Might have to give that a try after I gobble up this batch! Thanks again for all of your awesome recipes! Xo
Lovely! So glad you enjoyed it, Lisa. As for the golden pudding, we haven’t tried that yet! But if you do let us know how it goes! Love the idea.
Lena says
I had a chocolate craving and had a can of black beans in the pantry so I made this with a few substitutions – 2 tbsp of coconut sugar and 1 tbsp of raw honey because thats all I had. it was perfect, not too sweet. also I did 1 tbsp of melted cocoa butter instead of coconut oil ;) honestly it was absolutely delicious as is but next time I think ill add some espresso powder or a tbsp of cold brew coffee in there to jazz it up a little. it came together in about 3 minutes and satisfied my sweet tooth. thank you!
Oooh, great idea, Lena! So glad you enjoyed it! xo
Joshua Howard says
Wow! The best pudding ever! I made it with raw cashews and almond milk. The taste was perfect! Thank for this recipe and clear instructions!
Thanks for sharing!
Roshini says
I just made the cashew version, and it turned out so well. Thanks so much for the recipe! *SWOONS*
Only thing I did differently was add 2 extra dates for sweetness & topped it with mini peanut butter chips. :)
I honestly will not be sharing the 2nd serving with anybody. ;)
Lovely! Thanks for sharing, Roshini!
Kelly says
I love this pudding–even though I inadvertently left out the coconut oil–which I’m sure would make it even creamier. Even though I’ll gladly make it again for myself, I gave it 4 stars because the rest of my family was somewhat underwhelmed by it. They couldn’t get over the idea of black beans in their pudding, while I think the black beans are the beauty of this recipe! Keep the healthy, planty recipes coming! :)
ha, totally get it! Glad you enjoyed it overall!
Chris says
Surprised my wife with this when she got home from a trip and she was blown away! I made the “black bean edition” and it didn’t need any oil or anything (we don’t use oil but occasionally I’ll use coconut oil for baking, because it’s delicious), just another tablespoon or two of almond milk to get the consistency juuust right.
The only downside is that I want to make this every day now and my life feels empty and without meaning without it. Upside is it improved my marriage! Thanks Dana!
haha, thanks Chris! So glad you both enjoyed it!
Molly says
I made the black bean pudding for my very picky 11 & 9 year old kiddos. It passed as a “thumbs up” dessert! Love the sneaky protein!
ha, yay! Thanks for sharing, Molly!
Nicole says
I made the black bean version, it was really yummy! It definitely needs the chill step, I ate the first portion right away in a chocolate-craving frenzy and the taste was good but texture not so much, but round 2 the next day was lovely on both fronts. I’ll try the cashew version sometime too. It’s pretty crazy to eat a dessert knowing there’s half a cup of black beans hidden in there (a bit weird psychologically but awesome).
Thanks for sharing, Nicole!
Deborah Hansen says
Made the black bean version, yum!
Yay! Thanks for sharing, Deborah!
Ania says
I made a cashew version today. Had to add more than 1/4 cup milk to thin it down but the result is fantastic! served with a pomegranate molasses drizzle, divine!
Lovely! Thanks for sharing, Ania!
Melony says
Did you use can or dry black beans?
canned
Darlene says
I made the black bean version of the pudding last night, we really enjoyed the rich chocolate taste, yum!
Yay! Thanks for sharing, Darlene!
Jess Wilson says
Can I use canned black beans?
Yep!
María says
I love this recipe! It was one of the bonus ones way back when email subscribers got extra recipes. The black bean version didn’t turn out for me. However, the cashew one is A++
Yay! Thanks for sharing, Maria!
Liz says
Could this pudding be poured into a pie crust?
Now you’re onto something. YES!
maliya says
i’m super excited to try this out! Although I must mention that people who are nut free can’t usually have beans because they are in the same family (as someone with siblings with the allergy) So while I can have either version i’m curious of more ways it could be made for them to indulge:)) Thanks!
Kristi says
This sounds delicious!! I’m wondering if you think it would work to use cashew butter, in place of the cashews?
Thanks!
Ooh, SMART! I think so yes! Let us know if you give it a try! I’d recommend starting with 1/2 the amount of cashew butter as it’s usually 2-3x more dense than whole cashews.
Aditi says
Could you do half black bean and half cashew? Did you all try that combo?
Ooh, smart! We didn’t try that but let us know if you do!
Anne says
Wow! Every once in a while I have a meal that has lots of veggies but is a little lighter in protein.. I’ll just have this for dessert! Anxious to try the black bean version.. it’s a little more budget friendly too….
Hope you love it, Anne! Let us know if you do!
Erica says
Yum! The black bean variety looks like a great post-gym snack!