What do you get when you combine black beans, chia seeds & organic sweet potato baby food? A chocolate dessert that is not only healthy, but so delicious. I know, it doesn’t sound appetizing, but I’ve made it twice already and trust me, it’s a keeper.
If you love chocolate, ice cream, pudding, fudge or truffles you will love this dessert. It has a warm pudding consistency when you first make it, and then a truffle/ice cream/fudge-like texture after it’s been refrigerated. And the best part – it’s good for you!
There is chocolate in this dessert, but it’s the dark, unsweetened type. Instead of adding refined sugar that will spike your blood sugar, mess with your nervous system, turn into fat and cause you to crave more sugar; I use all-natural coconut palm sugar & real maple syrup. These all-natural sweeteners don’t have the same nasty side affects, coconut palm sugar is safe for diabetics, and both are fine if you’re on a detox diet for candida or suffer from IBS.
Full of Fiber
Black beans and sweet potatoes are great sources of fiber, which is key for healthy digestion & stabilizing blood sugar.
No need for Seconds
Chia seeds absorb water causing them to expand in our stomach, which not only promotes healthy digestion, but will keep you feeling satisfied.
Perfect for Moms-to-Be!
Black beans are a great source of folic acid, which is very important to get enough of when you’re pregnant or of child-bearing age. Chia seeds are a great source of omega-3 fatty acids, which you want to make sure you’re getting enough of when you’re preggers as it plays a key role in cognitive development. Omega-3 also contributes to healthy skin & hair and decreases inflammation.
Chocolate Truffle Pudding
3 squares or 3 oz. of unsweetened dark chocolate
1 can or 2 cups of black beans rinsed & drained
1 jar organic sweet potatoes baby food
1 tbsp chia seeds
2 tbsp coconut oil
½ cup organic coconut palm sugar
¼ cup real maple syrup
2 tsp vanilla extract
Combine all ingredients except for chocolate in a food processor and pulse a few times.
In a microwave-safe container (glass measuring cup works well), melt chocolate in your microwave for 2-3 minutes or until just melted (you can also use a double-boiler). If using your microwave, make sure to adjust the power to 50% and remove after each minute to stir (this prevents chocolate from burning).
Once chocolate is melted, spoon into food processor, and process until mixture is combined & smooth (about 5 minutes – stop every couple minutes to scrap mixture down into bowl).
Spoon mixture into glass container, and refrigerate for 1 hour. Enjoy!
Pudding keeps for up to 1 week in the fridge.
Lauren that sounds amazing! And if it is good for the baby…. I better make it! xox
Thanks Chels! You & baby will love it xo
I’ve whipped up two batches of this recipe in the last week. So easy to make, satisfying and made a great tea time treat with the mom’s group. I’m using it as a spread on muffins and simple cookies, like lady fingers. Thank you for chocolaty yummy-ness!
Thanks Nancy – that’s so great to hear! Great ideas on how to use it too!
So easy to make, satisfying and made a great tea time treat with the mom’s group. I’m using it as a spread on muffins and simple cookies, like lady fingers. Thank you for chocolaty yummy-ness!