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
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.