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I guess I’ve been on a sort of dessert kick lately – it is that time of year! Last year I wrote a Reese’s Cup cookie dough recipe on my HubPages account, but this time I decided to try the bean dip strategy again to create a very sightly healthier version of the popular recipe. I know it sounds really, really weird to put beans in a dessert, but it works.
For those of you who are missing non-desset items, they’ll be back soon. I have a couple of beautiful fall recipes featuring various types of squash in the works and I’ll be sharing them in the next couple of weeks! And then, before much longer, I’ll be back with my Papi Chulo and we’ll be cooking up all sorts of tropical and Cuban goodness.
My advice is make this dip and then don’t tell your friends and family ahead of time there are beans involved. If you tell them, they may freak out. If you don’t tell them, they’ll never guess and will gush on and on about how delicious it is. Then you can let them in on the secret, if you’d like!
Yep, that’s really all there is to it. Mix everything together, let it sit, and then enjoy.
To make the dip healthier, leave out the Heath Bar bits and/or sub in cacao nibs.
- USDA Certified Organic, Non-GMO, raw, gluten free, and vegan friendly.
- Made from 100% Criollo Beans, which are the most highly prized cacao beans making up only 2-3% of global production.
- The antioxidants in cacao offer cellular defense against the effects of free radicals, improving the look of skin and promoting cellular repair and...
If you’re looking for more bean dessert dip goodness, check out my double chocolate brownie batter dip! It’s amazingly tasty and, once again, uses stealthy beans for body and texture instead of an entire container of cream cheese.
Have you tried a stealthy bean dessert yet? What did you make? If not, what are you waiting for?!