So let’s face it – chocolate is good, pudding is good. It’s just a bit hard to make them healthy. However, I’m always one to experiment, and I’ve found chickpea flour makes a nice custard (also mixed with water it’s a good egg substitute as a binder). This recipe is not “aggressively” chocolate, since that’d take more cocoa powder and maple syrup, and I’m trying to keep it to around 200 calories. Right now it’s a bit below that so I can experiment.
- 1/2 cup water
- 1 tsp cocoa powder
- 2 tsp maple syrup
- 1/4 cup chickpea flour (besan)
- Mix the water, cocoa powder, and maple syrup together until mixed in a microwave safe bowl.
- Sprinkle in the chickpea flour gradually, stirring, so it doesn’t develop lumps.
- Microwave the mix for one minute on high.
- Remove, stir. It should be “custardy/pudding-like.” if not, heat in 15 second increments, stirring each time.
- Refrigerate until cool.
Chickpea flour has a mildly nutty flavor that’s not bad as a custard., but doesn’t exactly send me. These additions really make it interesting – and cocoa powder has an interesting taste blending effect I need to explore
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.musehack.com/, publishes books on career and culture at http://www.informotron.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.