Take it or leave it.

Thursday, July 3, 2014

CHICKPEA FUDGE

When looking for grain-less desserts, you'll find beans are a common ingredient, indeed they occupy the centerpiece in gluten-free chocolate puddings, brownies and other dainties. But all too often other ingredients like eggs and butter feature prominently in these dishes, making them calorie bombs that sit in your gut like leaden weights and sap you of all your energy. Not exactly summer fun. And even vegan varieties of bean desserts can go heavy on the added sugar, oils, and nuts. So let's make it real simple, shall we? Even the strictest diet could use a little variety, and a hearty chickpea pudding makes a nifty addition to a dinner, eaten as a side or afterwards as a dessert. Chickpeas? Yes chickpeas. AKA garbanzos, they are a savory source of many nutrients. While chickpeas are commonly eaten with a dash of salt, say in hummus, they pair nicely with sweets making them perfect for dessert. Here's the recipe:

1 large can (22 oz) chickpeas, rinsed and strained
6 tbsp. cocoa powder
4 pitted dates
2 tbsp. vanilla extract
1 dash of stevia

Add these 5 ingredients together in a food processor or vitamix and blend until smooth. Your sweet tooth will be satisfied as will your desire for hearty comfort food that sticks to the bones, as they say, with a fraction of the fat of traditional puddings, and lots and lots of protein and fiber. You'll find this pudding tastes a bit like fudge. Cut into squares or roll into balls, chill and have with sliced banana for a real treat. Whoever thought naughty could be so nice???


No comments:

Post a Comment