Almonds / Baking / Chocolate / Eggs / Legumes / Sweet

Flourless Chocolate Pudding Pot

The natural nuttiness in the likes of legumes – such as chickpeas – are just begging to be paired with something sweet. And where better for that than in a chocolate pudding? In my ongoing experiment with the cakeification of the vegetable patch and pantry staples this recipe has emerged as a well-balanced, all-round winner. The puddings taste rich without being sickly, moist without being wet, and highly addictive.


½ cup cooked chickpeas, drained

2 tbsp almond milk (or any other milk of your choice)

1 tbsp boiling water

2 egg whites

¼ cup almond meal

2 tbsp safflower oil (or vegetable oil)

50g good quality dark chocolate (at least 70% cocoa)

2 tbsp agave syrup

Serves 2

Preheat oven to 180C

Puree chickpeas, milk, and water in a food processor until smooth.

Slowly melt chocolate in a heatproof bowl over a saucepan of boiling water.

Place the chickpeas, almond meal, eggwhites, melted chocolate, oil, and agave in a bowl and mix to combine.

Spoon the mixture into two lightly greased ramekins and bake for 20-25 mins or until cooked but soft and gooey in the middle.

Serve with a dollop of organic cream or good quality vanilla bean ice cream.

2 thoughts on “Flourless Chocolate Pudding Pot

  1. Wow! Once again Kate you have outdone yourself! This recipe was so delicious I actually can’t believe that there was not half a kilo of sugar and butter in there. Well done! I highly recommend this recipe to everyone. Best guilt-free treat I have had in a long time! xo

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