Bean there, done that.

UntitledUntitled

Not sure if anyone remembers me making chocolate bean spreads back in the days when I was still wearing my n00b food blogger diapers, but let’s just say I’m no stranger to them (bean spreads, not diapers) because I like to have my conscience feel a bit more relaxed when I use an ingredient that’s supposedly good for you in a final product that isn’t necessarily so. < This, right here? Poster child for run-on sentences. I curtsy now.

I won't deny that I sometimes eat this as a dessert in its own right (see mousse in first picture), but it is really meant to be used as a spread on breads (second pic, on brioche), in crêpes and other goodies.

It's thick but fairly spreadable straight out of the fridge, even easier to spread when left at room temperature for a bit, and definitely more syrup-like when slowly heated (last pic), making it perfect to dip fruit (strawberries! pineapple!) into or to use anywhere chocolate syrup would be found.

If you don't mind super sweetness, consider using more agave instead of the milk: it makes for an even thinner syrup, once heated. I find it just a bit too sweet for my taste that way.

Shhh-ocolate Spread & Syrup:

15-ounce (425-g) can of cannellini beans, thoroughly drained, rinsed, and drained again, bonus points if you do the hokey-pokey
1/4 cup plus 2 tablespoons (126 g) amaretto-flavored or regular agave nectar or other liquid sweetener
1/4 cup plus 2 tablespoons (90 ml) unsweetened plain nondairy milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract, optional and definitely unnecessary if using amaretto-flavored agave nectar
12 ounces (340 g) semisweet chocolate, melted

Combine beans, agave, milk, vanilla extract, and optional almond extract in a food processor or if available, in a high-speed blender. Process until perfectly smooth.
Add chocolate and process again until perfectly smooth, stopping a couple of times to scrape the sides with a rubber spatula.
Store in an airtight container in the fridge. It will spread somewhat easily right out of the fridge, even more so if left at room temperature for about 15 minutes.
If you want to dip fruit in it or as syrup, just heat on very low temperature in the microwave (in a microwave-safe bowl) for about 15 seconds. Repeat if needed until the spread is more syrup-like, checking often.
Alternatively, you can heat it on the stove in a small saucepan at a low temperature for about 1 to 2 minute(s).

Yield: 3 cups (740 g)

  • Josiane says:

    Reason #4879 why I need to get myself a real food processor (as opposed to the sorry excuse for one that’s in my cupboards) or a high-speed blender. I want something that’d be able to turn these ingredients into the delectable-looking, silky-smooth spread you’ve got there… because I, too, want to be able to say I have bean there and eaten that. :)

    • Celine says:

      I’ve had the worst luck with food processors in the recent years, I think I’ve killed about 3 not entirely cheap ones. I’d bite the (Magic?) bullet and buy a VitaMix if it didn’t mean having to part with, you know, a limb. or to quit eating for a few weeks.
      (I know, I know, the quality makes it worth it and you get what you pay for…except for those not entirely cheap food processors that still crapped out on me.)

      • Josiane says:

        Expensive *and* crappy? That’s the worst combo. Shame on those food processors, especially since they were lucky enough to land in the best kitchen ever, where they’d have gotten lots of use helping you perfect delicious and inventive recipes. What more could they have asked for? Oh, I know! When they arrived in your kitchen, they thought they were in heaven and therefore must have had died without realising it; the shock killed them. RIP crappy expensive food processors.
        When I’m rich, I’ll buy two VitaMix: one for you and one for me. Those are indeed supposed to be able to withstand landing in kitchen tools heaven without it being a fatal shock to them.

  • Victoria says:

    oh my!! I want to try this right now! all i need is the cannellini beans.

  • Mmmmm….I love recipes that take beans and make ‘em into dessert.

  • Melissa says:

    I have tons of honey. Would that work okay? I am so excited to try this. I bet the kids will love it on toast like nutella. Thanks a bunch.

    • Celine says:

      I don’t use honey (I’m vegan), so I don’t know. I’d totally sneak beans into my kids’ treats if I had them too though!