Flash in the Pan: Chocolate Bean Butter
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
Ever since I started the ACD, I’ve been on a “beans in my sweets” kick. I baked danish with beans, biscuits with beans (thanks, Kelly!), made fudge with beans, and even created a frosting that was mostly bean-based in my Anti-Candida Feast Ebook.
Last week, I was whipping up a favorite walnut-chocolate nut butter when it hit me: why not make a bean-based “butter,” too? Beans could add more fiber and drastically lower the fat content. I looked around and discovered that I’d been preceded in my quest for a bean-based chocolate spread by Celine (of course), Hannah, Stef, and even Oprah! But calling it “chocolate hummus” just didn’t seem right to me. . . so Chocolate Bean Butter, it is! 
I blended this up with some raw cacao and posted the delectable result on Facebook:
Then this morning, I decided to try it out with regular cocoa powder for a more intensely chocolate flavor. And wow–this stuff blew me away! The spread is incredibly rich and impossibly smooth and light. I’m happy to eat it right from the container with a spoon.
Made with white kidney or navy beans, the flavor is milder than a chickpea-based spread. This would be perfect as a filler for a back-to-school sandwich or atop your favorite pancake, muffin, or biscuit. Protein, minerals, fiber and chocolatey flavonoids all in one silky, irresistible “butter.”
Bring on more beans, I say!
Chocolate Bean Butter (ACD Stage 3 and beyond, with Stage 1 variation)
I prefer canned beans in this butter, as they are usually softer and easier to blend than my homecooked ones. But if yours turn out really soft when cooked from dried, feel free to go with those instead. If you use the raw cacao here, you can omit the coconut sugar and replace it with more stevia; the spread will be bitter without the coconut sugar if you use regular cocoa, though.
1 can (19 oz or 540 ml) white kidney or navy beans, rinsed and drained, or 2 cups (480 ml) well-cooked and drained beans
5 Tbsp (75 ml) dark unsweetened cocoa powder or raw cacao powder
2 Tbsp (30 ml) coconut sugar (use with cocoa powder), or replace with more stevia (with the raw cacao option)
1/4 tsp (1 ml) stevia powder or 40-50 drops plain or vanilla stevia liquid
pinch fine sea salt
3 Tbsp (45 ml) unrefined coconut oil, preferably organic
1 tsp (5 ml) pure vanilla extract
up to 2 Tbsp (30 ml) water or unsweetened almond milk, if needed
Place all ingredients in the bowl of a food processor and process until perfectly smooth, scraping down sides as necessary. Once you think it’s smooth, process for another minute. Scrape into a container or jar and store, covered, in the refrigerator up to 3 days. Makes about 2 cups (480 ml).
Variation for ACD Stage One: Use carob instead of cocoa and sweeten entirely with stevia or yacon syrup.
I thought this yummy spread would work well as my submission to Amy’s Slightly Indulgent Tuesdays, Cybele’s Allergy-Friendly Fridays and Wellness Weekend this week.
Last Year at this Time: Savory Zucchini Pie (ACD Stage 2 and beyond; gluten free)
Two Years Ago: Autumnal Warm Summer Salad (ACD all stages; gluten free)
Three Years Ago: Musings on Food and Meme-ish Fun (and happy to say I can now add, “Meal at Candle 79″ to the list!)
You can never be too late to the chocolate bean butter party!
This looks like a wonderful addition to the collection of recipes, I’m very intrigued by your use of coconut oil and stevia. I’ll have to try it next time around.
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Ricki Reply:
August 25th, 2011 at 5:12 pm
Thanks, Hannah! I found that the coconut oil created a much smoother, silkier spread than the beans alone.
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I think we need to collaborate and compromise on our bean-cooking times. I have yet to master anything but chickpeas. All the others have been coming out way too soft and mushy! (and by “all others” I really just mean black beans and cannellini, so far.)
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Ricki Reply:
August 25th, 2011 at 5:12 pm
Cara, I have the opposite problem! No matter how long I cook them, they never seem to soften up enough. Then again, it supposedly also depends on how old the beans are before you soak/cook them. . . and I tend to keep things for a long, long time.
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I’m definitely trying this tomorrow. I’m making some desserts for a friend’s purse party, and I need something to frost my black bean brownies. Hahaha I”m laughing thinking about the ‘side effects’ of all those beans on ppl who aren’t used to eating them. Hahaha – good humor
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Ricki Reply:
August 25th, 2011 at 8:18 pm
I actually was thinking it tasted more like frosting than anything else as I was eating it! And ha ha ha, you are evil!
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This looks so unique. Honestly, I don’t know how I feel yet about beans with chocolate…guess I’ll have to give it a try to see for myself.
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Ricki Reply:
August 25th, 2011 at 8:18 pm
Hallie, the navy beans or white kidney beans are so neutral that it really doesn’t taste like beans. . . just chocolate.
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genius! i love it!
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Ricki Reply:
August 25th, 2011 at 8:18 pm
If you like chocolate, you *will* love it! I’ve been eating it by the spoonful.
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I would never ever think about combining cocoa with beans and making a spread. (I’ve even black bean brownies before!) Mike says that he’d try it though (probably because it involves chocolate), so I guess we’ll have to give this a go.
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Ricki Reply:
August 25th, 2011 at 8:19 pm
Funny, it doesn’t seem unusual at all to me any more. . . I’ve been on this regimen too long!! Hope you both like it! (and kudos to Mike for being adventurous).
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ricki, i love the idea of using beans! what a delightful treat to spread….. ahhhh, i want to try making this!
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Ricki Reply:
August 25th, 2011 at 8:19 pm
It really does taste like a treat! Hope you enjoy it.
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Ricki, your “flash in the pan” posts, which are supposed to be simple, are still amazing. You make such creative, delicious, and healthy goodies!
Shirley
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Ricki Reply:
August 30th, 2011 at 3:33 pm
Thanks, Shirley! (not sure how I missed this comment). About 95% of my recipes are actually this simple, but not necessarily worthy of posting.
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I am so going to try this, although DH can’t eat beans. More for me!
(He can eat lost of things I can’t so it’s only fair…)
On beans not cooking through, hard water can also prevent beans from softening up, particularly water with lots of calcium in it. I do mine in the pressure cooker which seems to help (we have pretty hard water) but a pinch of baking soda helps soften the water too. Or you can use filtered water.
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Ricki Reply:
August 30th, 2011 at 3:34 pm
That settles it: I really DO need to look into a pressure cooker. (Oh, and a slow cooker. . . and. . .!!).
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Nice to know that fun butters don’t always need to be nutty – I think I would fancy this with some fresh fruit but I also like the look of the rice cakes or even spreading it on your coconut brittle which I made this week and is brilliant
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Ricki Reply:
August 26th, 2011 at 12:20 pm
I actually find this “butter” to be lighter overall, less heavy in the digestive tract. And I’m thrilled that you tried the brittle and like it!! I haven’t made it in a while. . . hmmm. . . .!
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I’ve made a few like this. Super duper yum!!!
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Ricki Reply:
August 29th, 2011 at 9:30 am
Don’t you also have a frosting with beans? I love it any which way.
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I prefer canned beans when using them for sauces or dips and cooked beans for bean dishes. Know what I mean? This spread sounds perfect Ricki. I love how adventurous you are!
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Ricki Reply:
August 29th, 2011 at 9:29 am
Yes, bizarrely, I DO know what you mean!
And sweets cravings have been the source of many adventures in cooking, I am sure. . . !
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Mmmm, I did try a sweet bean dip before, but i think i’d like this version even better
sounds scrumptious!
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Ricki Reply:
August 30th, 2011 at 2:36 pm
I loved it. So great melted on pancakes!
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[...] they were in the oven, I made DDD’s Chocolate Bean Spread. This, my friends, was todiefor! I did have to use a little extra sugar (I don’t have any [...]
[...] an amazing new recipe posted on the equally amazing Diet, Dessert & Dogs blog—namely, a recipe for Chocolate Bean Butter. Basically, this is a chocolatey spread, similar to Nutella I guess, except using beans as its base [...]
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Just when I’m already pulling my hair out trying to please my picky kids for lunch, you swoop in and save the day! Thanks Ricki!
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Ricki Reply:
September 9th, 2011 at 1:35 pm
Yay!!! Hope they love it!
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I have yet to try bean butter or bean hummus but I love how everyone is adding beans to all sorts of things!!
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Used this as the basis for a “chocolate spread” recipe at Mr 4′s request. We are vego mostly vegan (kids eat eggs and dairy but we don’t much now) but due to allergies of other kids his kindergarten is nut free. That means his lunch every day is a cheese sandwich and fruit. I asked him if he’d like something else one day and he said chocolate spread…..obviously nutella is out…..even homemade version I do has nuts in it. This on the other hand will fit the bill really well I think. I made mine using a cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond milk and used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!). I really enjoyed licking the food processor so if he doesn’t like it I will happily eat it!! YUM!
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Ricki Reply:
June 9th, 2013 at 8:54 am
Thanks so much for giving it a try and letting me know what you think! I bet the dates would be phenomenal in this (and add a lovely texture, too). Unfortunately, I’m not allowed to have them at this time on an anti-candida diet, but I would love give that version a go as soon as dates are back on the menu!
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