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With a name like “double chocolate brownie batter,” how on earth could this be even remotely healthy?
A sneaky little secret ingredient I’ve used to thicken soups without the cream – white beans. Yep, beans. In the dessert dip. I know it sounds kind of crazy, but it’s delicious. And it is a secret ingredient – I fed this dip to some unsuspecting people and they thought it was delicious! No one said “Is there something different about this?” or “Why does this taste like beans?” No one. They dug right in, thinking it was some sort of decadent treat. Success!
If you want to make this dip healthier, skip the chocolate chips or sub in cacao nibs.
- 1 can of cannellini beans (or other white beans, if you have a favorite)
- 3 tablespoons of unsweetened cocoa powder - I prefer Hershey's Special Dark
- 2 tablespoons of almond butter
- 4-6 tablespoons of almond milk
- 3 tablespoons of white sugar
- ¼-1/2 a cup of chocolate chips, for topping - Once again, I recommend Hershey's Special Dark!
- Rinse the beans very well and drain them.
- Combine all ingredients in a food processor and thoroughly combine. I recommend starting with 4 tablespoons of almond milk and adding more, as necessary, to thin the dip down a bit.
- Cover tightly and refrigerate for an hour to allow the flavors to meld, or just dive right in!
- Stir in ¼ C - ½ C of chocolate chips or top the dip with chocolate chips.
I like this dip with pretzels, but it also goes well with graham crackers, apple slices, or a spoon. Clearly it isn’t calorie free – beans do have calories, but they’re very different from the senseless calories offered by cream cheese and butter in usual dessert dips. Cannellini beans have lots of fiber, loads of protein, iron, magnesium, and a serving has nearly half your day’s Vitamin B1! Now that’s a dessert dip you can feel good about. =)
Have you tried beans in any unusual dishes yet? I keep seeing recipes for black bean brownies. Have you tried them out?