Yes you read that title right- Sweet and Spicy Chocolate Black Bean Dip. I feel like you need to understand my inspiration for this recipe before I go on…
So a few years back during one of my many health kick phases, a.k.a. damn my ass got big I need to do something about it, I was craving chocolate and I discovered the black bean brownie. If you have never made them give it a try. You drain and rinse one can of black beans, add just a bit of water blend them till smooth and mix them with your favorite box of ready made brownie mix. Add nothing else and stir until no powder remains, put into a greased pan and bake. Then proceed to eat the whole pan, because they really taste like brownies and they are totally healthy right?!?! Disclaimer- eating these will not help you reduce the size of your ass, but they will make you think you are eating a healthy dessert- slippery slope, I know!
The brownie was my first inspiration. My second was the various sweet or dessert type hummus recipes I have seen and tasted lately (chocolate chip cookie dough, snickerdoodle…). These actually taste great and even better my kids like them. So when I was scavenging my cabinets to make something chocolatey I saw a can of black beans and thought about those brownies from years ago and the new trend of sweet bean dips and this crazy idea happened- And it tasted really good. So good in fact, I made another batch to bring to a food swap and got a great response.
RECIPE: SWEET & SPICY CHOCOLATE BLACK BEAN DIP
- 1 large can (28 oz) or 2 small cans (14 oz) of black beans throughly rinsed
- 1/4 cup Peanut Butter or any nut butter you enjoy
- 1-2 tablespoon coffee (helps to cut the bean flavor)
- 2/3 cup brown sugar
- 5-7 Tablespoons cocoa powder (start with 5 and taste)
- 2 Teaspoons Vanilla
- 2 Teaspoons cinnamon
- 1 pinch of cayenne pepper (you decide how big of a pinch- a little goes a long way)
- 1 Teaspoon salt
- Place rinsed beans in a food processor or blender and puree till smooth.
- Add the peanut or other nut butter and coffee blend till smooth and the butter is incorporated.
- Add the rest of the ingredients- holding off on the last 2 table spoons of cocoa powder. (I have made this a few times now and really notice a difference in tastes/strength of cocoa powders so start with 5 and add more if needed)
- Taste and adjust flavoring, add more spice if you like it spicy or more sugar if you like it a little sweeter.
- If you want the dip a little thinner feel free to add water, just go a little at a time, a watery bean dip is not pleasant.
- Garnish: I like to put some mini chocolate chips on top of the dip, it give a little texture as well as more chocolate.
- Serve with sliced apples, graham crackers or our house favorite, pretzels! This dip travels well (it won’t spill all over a lunch box or back pack) so it is a great thing for the kids.
- Store in refrigerator for up to 3 weeks.