Adzuki Chocolate Pudding is not something we would have imagined as a dessert when growing up.  We ate beans but never for dessert!  We used beans to make dips, sauces, soups, and savoury sides but not dessert.  We were introduced to the 'bean dessert' at a dinner party hosted by good friends.  One of the hosts was a recent newcomer to Canada.  We enjoyed many afternoons planning menus and shopping for the freshest ingredients the GTA markets had to offer. The dinner meals were prepared and cooked in unison. Often the very pleasant aspect of the gathering was to introduce a new traditional ethnic dish to one another. Our contributions often originated from Italy and the southern Mediterranean region and Theirs from various regions of China. They served us dishes like stir-fried chicken tongues and decades aged eggs. Many dishes astonished us not because of the taste, always delicious by the way, but because the ethnic and culturally specific ingredients were available in our culturally diverse city, our beloved Toronto. However, our friends did manage to surprise with beans for dessert! It was a simple dish: Crushed ice and cooked red beans.  A simple, sweet and satisfying dessert. 

Now, years later, as we create desserts for our granddaughter without eggs, creams, or other dairy products, the bean dessert comes to mind and becomes the seed for our Adzuki Chocolate Pudding.  The adzuki bean is the perfect base.  It is easy to cook: It softens well and has a natural sweetness.  Our Adzuki Chocolate Pudding is not very sweet because it is formulated to appeal to the palate of a very young child whose taste buds are still brand new.  Our granddaughter loves it! However,  some adults on whom we have tested the taste do advice that the dessert needs more sugar.  We suggest you adjust the sweetness to suit your palate.