Healthy Chocolate Spread Recipe

I’m on a constant quest to healthy-up any basic recipe, while still keeping it irresistible. I love real ingredients that provide a nutrient packed punch. This recipe is great spread on crackers, as a fruit dip, topped on toast, or all on its own. 

​This chocolaty deliciousness was first created in my kitchen when I had a craving for chocolate, but no emergency chocolate stash to raid. It is refined sugar free and fits into a gluten free and vegetarian eating plan. Cocoa powder is antioxidant rich, the honey lends sweetness and can be adjusted to suit your palette, coconut oil is a healthy fat increasing vitamin absorption, nut butter provides protein and texture, and the secret ingredient… black beans increases fiber and protein content. You’ll likely have all these ingredients on hand.

I have a long rap sheet of adding beans to recipes, so I might as well fess up now. Not only do I add them in the usual places, like casseroles and soups, but I have added them to brownies and birthday cakes, gravies and dips. It’s a great gluten free alternative to thickening agents, just puree and away you go!

You’ll be able to (temporarily) control the consistency of the recipe by adjusting the temperature. When the recipe is cooled the coconut oil will stiffen and can be enjoyed as fudgy goodness all on its own, at room temperature it is easily spreadable, and heated up it is dipable for fruit and pretzels. 

INGREDIENTS:​

• ½ cup Coconut oil
• ½ cup Nut butter
• 2-4 tbsp Honey* (sweeten to your liking)
• 3/4 cup Pureed black beans (canned is easiest, but soaked, cooked, and cooled will do just fine)
• 2 tbsp Cocoa powder

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Mix first 3 ingredients together, heat if needed to remove any lumps, add pureed black bean mixture (this ingredient may be omitted, if you’re not sold on it yet), lastly add in the cocoa powder, stir until smooth and enjoy. (Depending on the power of your blender or food processor, you may be able to make the entire recipe in one container. Score!)

Best served fresh, but may be stored in air tight container in refrigerator up to one week, recipe made without black beans- store at room temp for up to one week.

*Honey is not suitable for children under one year of age, consider maple syrup instead.

Serving suggestion: spread on a rice cake and top with banana slices. 

​Sara Lynn, RN, BSN
“If you don’t invest in your health, no one else will.”