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Black beans are grown in Zone 1. To find out more information, flip to page 34. INGREDIENTS 3 Tbsp (45 mL) cocoa 1/2 cup (125 mL) fruit jam (raspberry, strawberry, apricot, peach) 14 oz (398 mL) can black beans, drained and rinsed 1 cup (250 mL) whipping cream 1 Tbsp (15 mL) sugar Fresh or frozen fruit to garnish, if desired. DIRECTIONS 1. In a small saucepan over medium heat, combine cocoa and fruit jam and simmer for 1-2 minutes to cook the cocoa. Watch carefully, and reduce heat if necessary as mixture will burn quickly. 2. Place beans and cocoa mixture in a food processor or whir with an emulsion hand blender until very smooth. 3. In a medium bowl, whip cream with sugar until stiff peaks form. Reserve about 1/2 cup (125 mL) for topping dessert if desired. 4. Fold bean mixture into remaining whipped cream just until blended. 5. Fill individual serving dishes or layer with fresh fruit in a larger bowl. Chill before serving. Serve with additional whipped cream and fruit, if desired. NUTRIENTS Per Serving (1/2 cup/125 mL) 276 Calories, 15 g Fat, 9 g Saturated Fat, 54 mg Cholesterol, 33 g Carbohydrates, 5 g Fibre, 16 g Sugar, 5 g Protein, 154 mg Sodium, 253 mg Potassium, 37 mcg Folate, 55 mg Calcium, 2 mg Iron Hazelnut Chocolate Black Bean Pudding Fruity Chocolate Black Bean Pudding INGREDIENTS 14 oz (398 mL) can black beans, drained and rinsed 1/4 cup (60 mL) chocolate hazelnut spread 1 cup (250 mL) whipping cream 1 Tbsp (15 mL) sugar Fresh or frozen berries to garnish, if desired DIRECTIONS 1. Combine black beans and chocolate hazelnut spread in a food processor and process on high until smooth, or with an emulsion hand blender until smooth. Mixture will be thick. 2. In a medium bowl, whip cream with sugar until stiff peaks form. Remove 1/2 cup (125 mL) for topping dessert if desired. 3. Fold bean mixture into remaining whipped cream just until blended, do not over mix. 4. Fill individual dishes, or layer with fresh berries in a larger bowl. Chill before serving. Serve with additional whipped cream and berries, if desired. NUTRIENTS Per Serving (1/2 cup/125 mL) 259 Calories, 19 g Fat, 13 g Saturated Fat, 54 mg Cholesterol, 19 g Carbohydrates, 4 g Fibre, 9 g Sugar, 5 g Protein, 150 mg Sodium, 241 mg Potassium, 34 mcg Folate, 59 mg Calcium, 2 mg Iron TIPS FOR BOTH RECIPES • Using an emulsion hand blender makes a very smooth mixture. • If cooking your own black beans, cook until very soft so you'll have a smooth texture when you make this pudding. • A 14 oz (398 mL) can of black beans, drained & rinsed yields 1 1/4 cups (300 mL) of beans for these recipes. 29 | Cooking with Pulses | Baking & Desserts

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