Bean there, done that.

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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)

  • brittany says:

    Yup this sounds sexy to me! haha thanks for the recipe!

  • Suzi says:

    Makes a pretty tasty peanut butter and chocolate sandwich, I must say.

  • Karen says:

    Heee, I’m with Brittany…ssssssssssshocolate…I’m so hot for you right now – LOLOL!! :) Hey, speakin’ of “bean there”, I’ve made black bean brownies, I GOTTA try this! :) Hope all’s well with you, chere!

  • Kadhyaa says:

    First time here and such amazing place for all the bakers. I am new blogger and baker in the corner and drooling over the pics.

  • Sia says:

    Stunning pics! wish i could just grab that Shhh-ocolate right off the screen!!! :)