Flash in the Pan: Chocolate Bean Butter

[Sometimes, you just want a dish that’s quick and easy–no fuss.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

Chocolate Bean Butter from Diet, Dessert and Dogs

Ever since I started the ACD, I’ve been on a “beans in my sweets” kick.  I baked danish with beans, biscuits with beans (thanks, Kelly!), made fudge with beans, and even created a frosting that was mostly bean-based in my Anti-Candida Feast Ebook.

Last week, I was whipping up a favorite walnut-chocolate nut butter when it hit me: why not make a bean-based “butter,” too?  Beans could add more fiber and drastically lower the fat content. I looked around and discovered that I’d been preceded in my quest for a bean-based chocolate spread by Celine (of course), Hannah, Stef, and even Oprah! But calling it “chocolate hummus” just didn’t seem right to me. . . so Chocolate Bean Butter, it is!  🙂

I blended this up with some raw cacao and posted the delectable result on Facebook:

 Then this morning, I decided to try it out with regular cocoa powder for a more intensely chocolate flavor.  And wow–this stuff blew me away! The spread is incredibly rich and impossibly smooth and light.  I’m happy to eat it right from the container with a spoon.

Made with white kidney or navy beans, the flavor is milder than a chickpea-based spread.  This would be perfect as a filler for a back-to-school sandwich or atop your favorite pancake, muffin, or biscuit.  Protein, minerals, fiber and chocolatey flavonoids all in one silky, irresistible “butter.”

Bring on more beans, I say!

Chocolate Bean Butter from Diet, Dessert and Dogs

Last Year at this Time: Savory Zucchini Pie (ACD Stage 2 and beyond; gluten free)

Two Years Ago: Autumnal Warm Summer Salad (ACD all stages; gluten free)

Three Years Ago: Musings on Food and Meme-ish Fun (and happy to say I can now add, “Meal at Candle 79” to the list!)

© Ricki Heller

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  1. You can never be too late to the chocolate bean butter party! 😉 This looks like a wonderful addition to the collection of recipes, I’m very intrigued by your use of coconut oil and stevia. I’ll have to try it next time around.

  2. I think we need to collaborate and compromise on our bean-cooking times. I have yet to master anything but chickpeas. All the others have been coming out way too soft and mushy! (and by “all others” I really just mean black beans and cannellini, so far.)

    • Cara, I have the opposite problem! No matter how long I cook them, they never seem to soften up enough. Then again, it supposedly also depends on how old the beans are before you soak/cook them. . . and I tend to keep things for a long, long time. 😉

  3. I’m definitely trying this tomorrow. I’m making some desserts for a friend’s purse party, and I need something to frost my black bean brownies. Hahaha I”m laughing thinking about the ‘side effects’ of all those beans on ppl who aren’t used to eating them. Hahaha – good humor 😉

  4. This looks so unique. Honestly, I don’t know how I feel yet about beans with chocolate…guess I’ll have to give it a try to see for myself. 🙂

  5. genius! i love it!

  6. I would never ever think about combining cocoa with beans and making a spread. (I’ve even black bean brownies before!) Mike says that he’d try it though (probably because it involves chocolate), so I guess we’ll have to give this a go.

    • Funny, it doesn’t seem unusual at all to me any more. . . I’ve been on this regimen too long!! Hope you both like it! (and kudos to Mike for being adventurous). 😉

  7. ricki, i love the idea of using beans! what a delightful treat to spread….. ahhhh, i want to try making this!

  8. Ricki, your “flash in the pan” posts, which are supposed to be simple, are still amazing. You make such creative, delicious, and healthy goodies! 🙂


    • Thanks, Shirley! (not sure how I missed this comment). About 95% of my recipes are actually this simple, but not necessarily worthy of posting. 😉

  9. I am so going to try this, although DH can’t eat beans. More for me! 🙂 (He can eat lost of things I can’t so it’s only fair…)

    On beans not cooking through, hard water can also prevent beans from softening up, particularly water with lots of calcium in it. I do mine in the pressure cooker which seems to help (we have pretty hard water) but a pinch of baking soda helps soften the water too. Or you can use filtered water.

  10. Nice to know that fun butters don’t always need to be nutty – I think I would fancy this with some fresh fruit but I also like the look of the rice cakes or even spreading it on your coconut brittle which I made this week and is brilliant

    • I actually find this “butter” to be lighter overall, less heavy in the digestive tract. And I’m thrilled that you tried the brittle and like it!! I haven’t made it in a while. . . hmmm. . . .! 😀

  11. I’ve made a few like this. Super duper yum!!!

  12. I prefer canned beans when using them for sauces or dips and cooked beans for bean dishes. Know what I mean? This spread sounds perfect Ricki. I love how adventurous you are!

    • Yes, bizarrely, I DO know what you mean! 😉 And sweets cravings have been the source of many adventures in cooking, I am sure. . . !

  13. Mmmm, I did try a sweet bean dip before, but i think i’d like this version even better 🙂 sounds scrumptious!

  14. Just when I’m already pulling my hair out trying to please my picky kids for lunch, you swoop in and save the day! Thanks Ricki!

  15. I have yet to try bean butter or bean hummus but I love how everyone is adding beans to all sorts of things!!

  16. Rach_the_vego says

    Used this as the basis for a “chocolate spread” recipe at Mr 4’s request. We are vego mostly vegan (kids eat eggs and dairy but we don’t much now) but due to allergies of other kids his kindergarten is nut free. That means his lunch every day is a cheese sandwich and fruit. I asked him if he’d like something else one day and he said chocolate spread…..obviously nutella is out…..even homemade version I do has nuts in it. This on the other hand will fit the bill really well I think. I made mine using a cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond milk and used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!). I really enjoyed licking the food processor so if he doesn’t like it I will happily eat it!! YUM!

    • Thanks so much for giving it a try and letting me know what you think! I bet the dates would be phenomenal in this (and add a lovely texture, too). Unfortunately, I’m not allowed to have them at this time on an anti-candida diet, but I would love give that version a go as soon as dates are back on the menu! 🙂

  17. Oops I soaked back beans instead of white! Think they’ll work?

  18. Hi, I want to try this recipe but I don’t wan’t to use stevia… does somebody have an idea of what I can use instead ? Thanks 🙂

  19. Thanks for your answer, what quantity of maple syrup should I use to replace stevia ?

  20. Could you use red kidney beans for this?


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