Inspiration from Meghan

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Black Bean Chocolate Pudding


The plan was to make super protein powered, grain-free black bean brownies. Somehow I ended up tasting the mix of “wet” ingredients and low and behold, I had come up with something absolutely unbelievably amazing.

This is crazy rich in protein. Where as we have pastuerized milk on our food pyramids, down in Brazil where they grow tons and tons, black beans get their very own quadrant. They are rich in folate- eat them mommas to be – fibre and happy vibing tryptophan.

Black beans also happen to be one of the richest food sources of molybdenum- a mineral essential for iron utilization, and enzyme function. That makes these brownies a little bit of a woman’s best friend- whether perioding or preggers.

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Black Bean Chocolate Pudding

  • Author: Meghan Telpner
  • Total Time: 1 hour 10 mins
  • Yield: 6-8 Servings 1x


A tasty Black Bean Chocolate Pudding that won’t spike your blood sugar levels.


  • 3 ounces (or about 1 bar) Unsweetened Chocolate
  • 2 cups black beans
  • 1/2 cup pureed sweet potato
  • 2 Tbs Coconut Oil
  • 1/2 cup Coconut sugar
  • 1/4 cup raw honey
  • 1 tbsp ground Chia + 1/4 warm water
  • 2 tsp vanilla extract


  1. Melt chocolate over low heat or a double boiler.
  2. Place all ingredients, along with melted chocolate into high powered blender or food processor.
  3. Blend until smooth.
  4. Chill in the fridge for 1 hr and serve.
  5. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Dessert

15 responses to “Black Bean Chocolate Pudding”

  1. Jenn says:

    SO making this soon! Thanks, gal.

  2. Marilene says:

    Mmmmm so easy and it looks so creamy, can’t wait to try it!

  3. Carly says:

    This calls for a raw egg? Are we supposed to cook this first?

    • Meghan Telpner says:

      Hey Carly! Thanks for commenting and sorry for the confusion. Since this pudding turns into chocolate brownies quite nicely, we had left the egg option in by accident. Wouldn’t recommend going the raw egg route…chia is definitely the best option for this pudding.

    • Meghan Telpner says:

      oops. Thanks for the catch. A little mistake. We have corrected it.

  4. Jenn says:

    Hi, so to make this into brownies do we sub the chia for egg, and how long to cook? Temp? Thanks! Look amazingly delish!

  5. Steph says:

    I tried this the other day and it’s the most delicious thing I have ever eaten! Super easy to make, healthy and oh-so yummy. Thank you, thank you for sharing!

  6. sammie says:

    Mmmmmm so making this tonight!

  7. Heather says:

    I was wondering if you could share the process you use to puree sweet potatos. Thanks!

  8. Amy Sedgwick says:

    This has been on my list to try making for weeks now and I’m finally planning to do it! One question though – perhaps ridiculous but since I do a fair bit of raw “cooking” wanted to clarify – do the beans need to be soaked and/or cooked first? If so, what do you recommend?

  9. Kathy C says:

    Is that 1/4 cup of water with the chia seeds?

  10. Jessica says:

    I would’ve never thought of using black beans. I can’t wait to try this! Thanks so much!

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