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Chickpea Chocolate Pudding

by Nensi Beram

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Chickpea Chocolate Pudding


Have you ever tried adding chickpeas to a dessert before? If not, you should definitely try it. They taste great, especially in combination with chocolate.  Plus, they are a great source of plant-based protein, fiber, folate, and iron. They are also low-glycemic and gluten-free! It can’t get better than that, right?

So, if you want to satisfy your sugar cravings the healthy way, this chickpea chocolate pudding recipe is just perfect for you. With only seven ingredients, this healthy treat will take you less than 10 minutes to make. It’s high in protein, easy to make, and seriously yummy.

You can serve it for breakfast, as a healthy snack, light dessert, or as an afternoon pick-me-up.


Chickpeas, also known as garbanzo beans, are a rich source of vitamins, minerals, and fiber. Moreover, they are a great source of plant-based protein which makes them an excellent choice for people following vegan and vegetarian diets. A1-ounce (28-gram) serving provides about 3 grams of protein.

They are an incredibly versatile ingredient to cook or bake with. They can be used in a variety of dishes, both sweet and savory. You can make chickpea veggie burgers, hummus, add them to salads, soups, or roast them for a delicious, crunchy snack. Moreover, you can make the best chocolate cake, muffins, or delicious energy bites. The possibilities are endless.

You can buy chickpeas both dried and pre-cooked in cans.


1 cup (164 g) of cooked chickpeas contains:

Calories: 269
Fat: 4.25 g
Carbs: 45 g
Protein: 14.5 g
Dietary fiber: 12.5 g

Chickpea Chocolate Pudding


You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Place cooked chickpeas, chunky peanut butter, 1 frozen banana, cacao powder, date syrup, rice milk, and gingerbread spices into a blender and process until smooth and creamy.


Serve in jars and top with berries and mint leaves.

Note: The pudding is ready to eat right away or you can chill it in the fridge for 15 minutes.


Peanut butter: I added peanut butter and gingerbread spice mix to the mix but if you prefer, you can add any nut butter or spice you like.

Date syrup: If you prefer, replace it with agave or maple syrup.

Rice milk: You can use other plant-based milk like almond, soy, or oat.


  • Vegan
  • Gluten-free
  • Dairy-free
  • Easy to make
  • Ready in less than 10 minutes
  • Healthy and nutritious
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Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.

Chickpea Chocolate Pudding

Chickpea Chocolate Pudding

Nensi Beram
High-protein nutritious chickpea chocolate pudding with peanut butter. Perfect for breakfast, light dessert or a healthy snack. Vegan and gluten-free.
Prep Time 10 minutes
Cuisine Gluten-free, Vegan
Servings 2


  • 200 g cooked chickpeas well-drained and peeled
  • 50 g chunky peanut butter
  • 1 frozen banana
  • 150 ml rice milk
  • 30 g cacao powder
  • 3-4 tablespoons date syrup
  • gingerbread spice mix (to taste) optional


  • Place all the ingredients into a blender and process until smooth and creamy.
  • Serve in jars and top with blueberries and mint leaves.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea chocolate pudding, chickpea peanut butter pudding, healthy breakfast, nutritious dessert

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Lexy B April 24, 2020 - 1:31 pm

Hello! I was wondering if you thought we could replace the date syrup with something else? Like honey or maple syrup? Thanks!

Nensi April 24, 2020 - 7:43 pm

Hi, Lexy! Yes, sure! Use any sweetener you like.

Skye May 7, 2020 - 3:44 am

What’s the quantity of the 2 servings? Wondering if I would end up with huge portions

Nensi May 7, 2020 - 10:47 am

No, you won’t end up with huge portions. It’s for two jars! Also, it will be just as delicious the next day. Just store it in the fridge.

Daniele Vitalino July 17, 2020 - 7:01 pm

I just made it, DELICIOUS! ?

Nensi July 17, 2020 - 9:50 pm

I’m so glad you like it. It’s one of my favorite desserts. Thanks so much for your feedback, Daniele!

Cristina August 26, 2020 - 3:14 pm

OMG this was so scrumptious. Followed most of your recipe but substituted the date syrup with maple syrup and added some chia seeds to the mix. I would never guess that this pudding has chickpeas. Topped with chopped strawberries and raspberries…just heavenly. Very satisfying and filling. Definitely will be added to my weekly breakfast rotation. Thank you for the recipe!

Nensi August 27, 2020 - 8:18 pm

Thank you so much for your feedback, Cristina! So happy you liked it. I love it too, it’s one of my favorite healthy desserts. Much love,

Dawn August 16, 2022 - 8:13 pm

What can be used instead of peanut butter? I have issues with all nuts & nut butters. Thanks it looks delicious.

Nensi Beram August 16, 2022 - 10:34 pm

Thanks, Dawn! I’m glad you like it. Tahini or sunflower seed butter are great peanut butter substitutes for people with peanut or tree nut allergies.

Elizabeth Wylie March 11, 2024 - 1:58 pm

It made 4 x 112g pots. Quite nice. I forgot the gingerbread souces which I think disguises the peanut butter taste better. Also last time I forgot the frozen banana. Banana makes a huge difference. If doing 2 potions they would be 2 large portions.

Nensi Beram March 13, 2024 - 3:24 pm

Thank you for your feedback, Elizabeth! I’m glad you enjoyed it!


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