Recipe of the Week: Chocolate Chick Pea Pudding

Hello Hugh, here is a simple and highly nutritious chocolate chick pea pudding recipe made from all food storage ingredients. The pudding has no beany taste, and if you have a Vitamix or blend the chick peas long enough in a regular blender there is no graininess. I also have used oats as a thickener, in case a person does not use flour or corn starch.


  • 1-15 oz. can chick peas or garbanzo beans
  • 2 cups water
  • 2/3 cups non fat powdered milk
  • 2 Tbsp. cocoa powder
  • 1/4-1/2 cup sugar
  • 2 Tbsp. oats
  • 1 Tsp. powdered egg
  • berries ( optional)
  • 1 Tbsp. oil or butter (optional)


  1. Drain and rinse the peas/beans three times.
  2. Combine remaining ingredients into Vitamix or blender; blend on high 3-5 minutes, until contents are smooth and no longer grainy.
  3. Prepare a double boiler. Alternatively, if you have no double boiler, place two dinner knives in the bottom of a cast iron skillet, add water to barely cover the knives. Place a medium-sized heavy sauce pan on top of the dinner knives.
  4. Pour blender contents into the top portion of the double boiler or the heavy sauce pan and heat over medium heat, stirring constantly until the pudding begins to thicken.
  5. Pour into serving cups or dishes.

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