I don’t really have a fancy name for this recipe but it’s one of my favorite snacks. Also it’s made with some of my favorite pantry staples so I almost always have the ingredients on hand. It satisfies my sweets craving while packing healthy plant based protein! Eat as a pudding or use graham crackers or plain cookies as a dip. (I usually eat it as a pudding).
Garbonzo Bean Pudding/Dip
Ingredients:
15 oz can garbonzo beans
¼- ½ cup milk (I’ve never used sweetened or flavored milks but you could, it would might change the flavor but would still be tasty)
¼ - ½ cup maple syrup (honey and agave would work too)
¼- 1 cup peanut butter (or any nut butter)
½ -1 cup chocolate chips
1-2 TBSP flaxseed (optional)
*For additional sweetening without changing consistency I would recommend Stevia
Directions:
1. Drain and rinse beans
2. Puree in blender with milk and maple syrup- start with ¼ cup and add gradually, you can have it be more of a dip or more of a pudding
3. Add optional flaxseed if using, mix in thoroughly
4. After everything is well blended mix and chocolate chips and store
5. Refrigerate for a few hours (preferably overnight), warm beans that are sweetened don’t really taste good.
Garbonzo Bean Pudding/Dip
Ingredients:
15 oz can garbonzo beans
¼- ½ cup milk (I’ve never used sweetened or flavored milks but you could, it would might change the flavor but would still be tasty)
¼ - ½ cup maple syrup (honey and agave would work too)
¼- 1 cup peanut butter (or any nut butter)
½ -1 cup chocolate chips
1-2 TBSP flaxseed (optional)
*For additional sweetening without changing consistency I would recommend Stevia
Directions:
1. Drain and rinse beans
2. Puree in blender with milk and maple syrup- start with ¼ cup and add gradually, you can have it be more of a dip or more of a pudding
3. Add optional flaxseed if using, mix in thoroughly
4. After everything is well blended mix and chocolate chips and store
5. Refrigerate for a few hours (preferably overnight), warm beans that are sweetened don’t really taste good.