10-minute Chocolate Orange Pudding (vegan + gf)

10 Minute Chocolate Orange Pudding

You’ll probably think I’ve crossed over to the bad side when I start suggesting you put beans in desserts. I don’t blame you – not so long ago I would have thought the same. I grew up with a mother who insisted on putting tofu into every dish (sorry if you’re reading this, Mum) so am heartily aware that there are limits on what people will accept in desserts.

That said, I’m a big fan of pulses when it comes to making sweet treats. So much so that I've included them in this 10 Minute Chocolate Orange Pudding recipe. Not only are you eating a whole food that provides nutrients (hello iron) but you’ll feel full afterwards and won’t get that post-dessert sugar slump. And you won’t taste the beans, honestly. Take Minimalist Baker’s Black Bean Brownie recipe: beans are the overwhelming ingredient but all you taste is chocolate. And you’re filling yourself up with a high-quality protein in the process.

This chocolate orange pudding is quick to make and doesn’t require any setting/baking time. However it does need a high speed blender (to ensure you don’t end up with lumpy, unprocessed beans). One other point to mention is that coconut butter is different to coconut oil. It’s made from the flesh of the coconut and is sweeter and creamier. If you can’t find it (most health food stores and some grocers will sell it) you could use coconut oil, but the results will be much better with the butter. It makes a huge difference to taste and texture, providing a creaminess that is vital in the dessert.

10 Minute Chocolate Orange Pudding
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10-minute Chocolate Orange Pudding (vegan + gluten-free)

Taking just 10 minutes to make, this vegan and gluten-free chocolate orange pudding has a secret ingredient: black beans! I swear you'll never taste them.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: gluten-free, healthy, vegan
Servings: 2 people


  • 1 cup cooked, drained black beans
  • 3 tbsp water
  • 2 large pitted medjool dates
  • cup cacao powder (heaped)
  • 3 tbsp coconut butter
  • 1 tbsp coconut nectar or maple syrup
  • ¼ tsp vanilla extract
  • ¼ tsp orange oil

To decorate (optional)

  • Dried edible flower petals


  • Add the beans, water and dates to a high-speed blender and process until smooth. If you have difficulty blending the mixture, add a little more water.
  • Add in the remaining ingredients and continue to blend until combined.
  • Using an ice cream scoop, spoon balls of the mixture onto dessert plates and serve scattered with dried flower petals.
Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Do you love quick, easy desserts, that take minutes to make but are totally indulgent? You might like my Coconut & Goji Energy Bites, my Raw Walnut Brownies or my 3 Ingredient Sugar-Free Chocolate.

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