Raspberry & Walnut Chocolate Beany Pudding


Serves 10 people:

  • 1 5 oz can black beans
  • 5-6 pitted dates
  • 2 tbsp. olive oil
  • ¼ cup maple syrup or honey
  • 5 tbsp. cocoa powder
  • 5 tbsp. milk (or non-dairy milk)
  • 1/4 Cup of Raspberries
  • 1/2 Cup pf Walnuts
  • Base:
  • 1 sleeve graham crackers
  • 4 Tbsp butter, melted
  • 10 foil muffin tins


  1.  Pit the dates, if not pitted. Put the black beans and dates in a blender and blend until smooth, approximately 1 minute.
  2. Measure the olive oil, maple syrup, cocoa powder, and milk into the blender and blend to desired consistency.
  3. Crush the graham crackers very well and put crumbs into bowl. Pulse in the food processor until fine.
  4. Add melted butter into the graham crackers and mix until well combined. Add graham cracker mixture to bottom of a small bowl. Press down lightly.  Then, spoon the pudding on top of the graham crackers.
  5. Garnish the pudding with chopped walnuts and raspberries.