Cocoa-Peppermint Power Pudding, Plant-Based
Summary
Fresh mint is the star of the show in this naturally sweetened, vegan cocoa-peppermint power pudding recipe! Perfect for the holiday season or when you want a refreshing dessert, this recipe is diabetes-friendly and high in fiber thanks to the chickpeas. It’s also a great snack option for kids!
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- Prep time
- 4 hr
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- Servings
- 6 Servings
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- Serving size
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½ cup
Ingredients
Ingredients
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canned no-added-salt chickpeas (do not drain)
- 15 oz
- 425 g
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pitted dates (about 15 dates—varies based on size)
- 4 oz
- 113 g
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unsweetened cocoa powder (packed)
- 1/3 cup
- 1/3 cup
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fresh peppermint leaves (divided)
- 12 leaves
- 12 leaves
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pure vanilla extract
- 1 1/4 tsp
- 1 1/4 tsp
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peppermint extract
- 1/4 tsp
- 1/4 tsp
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sea salt
- 1/4 tsp
- 1/4 tsp
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unsweetened plant-based milk of choice
- 1/3 cup
- 1/3 cup
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10 min3 -
Peanut Butter Blondies with Cacao Nibs
10 min25 min16 -
Directions
Directions
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Add the chickpeas with all the chickpea liquid (aquafaba), dates, cocoa powder, 6 of the peppermint leaves, the extracts, salt, and plant-based milk to a blender and purée on high speed until velvety smooth and warm, about 4 minutes.
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Spoon the pudding into small dessert dishes, juice glasses, or mini jars. Chill in the refrigerator for at least 4 hours or overnight. Garnish with the remaining 6 peppermint leaves to serve.