Cookie dough protein pudding cups (vegan and gluten free)

I have previously had success making desserts with chickpeas and bananas, in the form of banana-cinnamon pudding and coconut banana chocolate-coated truffles. Today's pudding cups drew inspiration from both of those recipes, as well as my chickpea-containing cookie dough truffle balls. The result was a dessert (or snack) that delivered on every front: nutrition, taste, texture and convenience.

If you haven't used chickpeas in sweet dishes before, rest assured that you can't taste them if you use a sufficient balance of other ingredients. The dominant flavours in these cups are banana, vanilla and the chocolate topping - a mix that really does resemble cookie dough, especially with the subtle tones of almond butter underneath and the smooth but thick texture the chickpeas provide. Pear is the other ingredient I used in these, and it adds extra sweetness without distracting from the flavour profile.

 

I made three pudding cups and worked out that each provided 6g of protein. That isn't a huge amount, but for an easy snack/dessert that tastes great, it's a welcome dose. Each cup also gives 5g of fat and 170 calories.

I hope you enjoy them!

Cookie dough protein pudding cups

A delicious vegan dessert or snack that consists predominantly of fruit and vegetables but tastes like cookie dough

Makes three small pudding cups

Vegan and gluten free

Food processor or high speed blender required

Author: Bite-sized thoughts

Print recipe

Ingredients

1 cup cooked chickpeas

1 small banana

1 small pear

1 tbsp almond butter

1/2 tbsp vanilla essence

2 tbsp chopped dark chocolate or chocolate chips

Method

Combine all ingredients except the chocolate in a food processor or high speed blender, and process until smooth.

Spoon the pudding into small cups or bowls and top with your chopped chocolate or chocolate chips. Allow to chill before serving.

Do you have any favourite desserts featuring legumes?

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