Carob Spread, Black Bean Version
May 16, 2008 at 7:29 pm | In recipe |
bingo! this one doesn’t harden once placed in the fridge, and added bonus? it tastes amazing. it still is open to whatever substitutions you fancy, so have fun. or give a try to the chickpea-based one, if you’d like.
1 can (15oz) black beans, rinsed
2 T shredded coconut
2 T carob powder
2 T nut butter of your choice [I used cashew/macadamia]
2 T coconut oil
2 T agave nectar
1/2 t pure vanilla extract
2 T dried cherries
4 dates, dried but not too dry
place all ingredients in your food processor, and mix until completely smooth, stopping often to scrape sides with rubber spatula.
chill for a few hours and enjoy on your favorite bread, or in your oatmeal, for breakfast.
makes approximately 1 1/2 cups.
the spread on top of a mole bread slice.
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wow! this recipe kind of reminds me of a dessert hummus meets nutella. you are so creative!
Comment by ruby red vegan — May 16, 2008 #
[...] cherries or dates. playing around with it will definitely bring out something even better. update: done, and with excellent results! but anyway, I’m throwing the recipe out there [below the bread [...]
Pingback by Carrot Bread + Carob Spread « have cake, will travel! — May 16, 2008 #
I was just gonna say…I’ve had great results subbing dates or prunes for the sugar in the black bean brownies…Looks like you figured it out for this too! But what I great idea to make a sweet chocolately bean spread.
Comment by TJF — May 16, 2008 #
YUM!! I love the idea of using dates in this recipe…BTW, I am making your white bean brownies (I forget the correct name…sorry!) this weekend! Took me long enough, right?!
Courtney
Comment by Courtney — May 16, 2008 #
ohhhh, this is gorgeous!
Comment by Michelle — May 17, 2008 #
MMMMmmmm! This does sound like a step up from the other one (love the cherries/dates). Can’t wait to try it!
Comment by Ricki — May 17, 2008 #
Oh! I just boiled some black beans for bb burgers tonight, and I’ll have enough to try this! Thanks!
Comment by shellyfish — May 17, 2008 #
This sounds great. I’ll have to try it once I’ll get my hands on some carob powder…
Comment by Heikki — May 17, 2008 #
Oh gosh that slice with the spread looks TO DIE FOR… Great job!
Comment by Sweet Sins 2 Share — May 27, 2008 #
This sounds so interesting. I must try it.
Thanks for the recipe.
how long can you keep this in the fridge?
Comment by Esther — October 22, 2008 #
about a week should be fine. just like hummus, really. I even froze some of it and it came out wonderfully.
Comment by Celine — October 22, 2008 #
Thanks. I had no idea, how long canned beans could keep once opened.
Comment by Esther — October 23, 2008 #