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Cocoa-Peppermint Power Pudding, Plant-Based
4 hr prep time
6servings
Recipe by
Jackie Newgent, RDN, CDN
Photo by
Jackie Newgent, RDN, CDN
How to Make Cocoa-Peppermint Power Pudding, Plant-Based
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!
4 hr prep time
6servings
½ cup
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Step-By-Step Instructions:
- 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.
- 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.
Nutrition facts
6 Servings
-
Serving Size
½ cup
- Amount per serving Calories 140
-
Total Fat
2.5g
- Saturated Fat 0.6g
- Sodium 250mg
-
Total Carbohydrate
28g
- Dietary Fiber 7g
- Total Sugars 15g
- Protein 5g
- Potassium 320mg
- Phosphorous 115mg
Ingredients
canned no-added-salt chickpeas (do not drain)
15 oz
pitted dates (about 15 dates—varies based on size)
4 oz
unsweetened cocoa powder (packed)
1/3 cup
fresh peppermint leaves (divided)
12 leaves
pure vanilla extract
1 1/4 tsp
peppermint extract
1/4 tsp
sea salt
1/4 tsp
unsweetened plant-based milk of choice
1/3 cup
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