Recipe: Chocolate Dip from Black Beans

chocolatestrawberryI have written about chocolate from beans before, but I made a modification to a recipe last night as I work through some shredded coconut that I have. This works fantastic with strawberries or bananas and it has the consistency of Duncan Hines chocolate frosting. The ingredient list looks crazy, I know, but it comes together as a thick, delicious chocolate sauce.

I am still amazed that black beans can work in this way, so give it a try to experience it. There is not even a hint of any kind of beany flavor. At all. And if you wonder what I did with the other half of the can — I made this black bean hummus, which is also tasty.

Chocolate Dip

1/2 can black beans, drained and rinsed

1/2 cup of unsweetened chocolate nondairy milk (start with 1/4 cup and use up to 1/2 or more if blend seems too dry)

1/4 cup shredded coconut (optional)

1 tablespoon blueberry preserves (I go with whatever is available at store that has the fewest ingredients — use more if recipe blend is not sweet enough to your liking. You also could use thawed blueberries if you don’t have preserves and add date paste or maple syrup for added sweetness to taste)

2-3 tablespoons Hershey’s unsweetened cocoa

Blend together in blender and serve with fresh fruit. I serve it at room temperature but the mix also works chilled or heated in fondue pot.

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