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Mini Christmas Protein Puddings (Vegan, GF)

Updated: Dec 5, 2020

Note: Recipe and images updated on December 5, 2020

Disclosure: This post may contain affiliate links

Okay, I know Christmas is over, but how could I not share these adorable protein, Christmas pudding balls? It’s never too early to start planning for next Christmas!

If you’re craving them now, no worries! They’re chocolate flavored, so decorate them however you’d like and enjoy them year round. There’s never a bad time for chocolate.

Christmas Protein Pudding
Christmas Protein Pudding

Not only are these mini Christmas pudding balls delicious, they also pack a powerful punch of protein from the peanut butter, black beans (I know, it sounds weird. It doesn’t have a “bean” taste, it just gives the balls have a super fudgy texture), and pea protein powder. They can also easily be made vegan.

And, if you still don’t believe me about the beans, my boyfriend/taste tester extraordinaire ate two of them before I could finish photographing them!

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 15-16 mini puddings



1 x 15 oz Can - Black Beans

45 g - Peanut Butter

60 ml - Cold Water

60 g - Dark Chocolate

30 g - Pea Protein Powder

45 g - Oat Flour*

15 g - Cacao Powder

8 g - Coconut Sugar - Optional

1 tsp - Vanilla Extract

¼ tsp - Kosher Salt


85 g - Greek Yogurt - At room temperature - Sub coconut yogurt for vegan

14 g - Agave

14 g - Coconut Butter*

½ tsp - Vanilla Extract


Strawberry Hard Candy - Crushed - Sub red Sprinkles

Mint Leaves


To a food processor, add black beans, peanut butter, protein powder, oat flour, cacao powder, coconut sugar, vanilla, and salt. Blend until a crumbly mixture forms.

In a double boiler or a microwave, melt chocolate.

While the food processor is blending, pour in melted chocolate. Scrape down the sides as needed.

While the food processor is blending, pour in cold water until a dough forms*.

Mold dough into 15 balls. Flatten bottoms so that they form a “christmas pudding” shape.

Place balls on a parchment lined baking sheet and place in the fridge for chill for at least 1 hour.

Meanwhile, warm the coconut butter in the microwave for about 30 seconds.

Mix together remaining frosting ingredients until well incorporated. While stirring, pour in coconut butter.

Remove balls from the fridge. Dollop frosting on top so it drips down the sides.

When ready to serve, top with a piece of hard candy and mint leaves.


  • Make sure oat flour is gluten free if needed.

  • If mixture is too crumbly to hold together after adding water, add in more cold water 1 tbsp at a time.

Did you know it’s easy to make your own peanut butter to use in this recipe? Find out how to make your own here

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