Vegan Mung Bean Chococolate Spread
As I am relatively limited on store bought spreads (no peanut butter, as per my nut allergy, and I can’t find any vegan chocolate spread around here), I decided to make my own from one of my favourite beans which is mung beans. This is inspired from Celine‘s Carob Spread, Black Bean Version. However, hers is not cooked (apart from the beans). I’ve actually cooked all the ingredients together. I find that it actually keeps for longer in the fridge. After two weeks, I still have some in the fridge and it is still good.
What I do when using it from the fridge, as I don’t like cold spreads in the morning, I smear this on my bread and then toast it in the oven. I love it this way. But I also like it on wheat biscuits like the Wheatabix kind. I don’t like soaking wheat biscuits in soymilk and prefer them dry. So this is a nice spread to use on my Wheatabix. How do you like your wheat biscuits? I’m curious to know! Do you prefer them soaked or dry?
Ingredients (yield about 1 cup)
1 cup boiled/cooked mung beans
15 – 20 pitted dates
3-5 tablespoons coconut milk
2 tablespoons cocoa powder
1 cup water
Soft brown sugar to taste (or just add more dates for more sweetness if you prefer)
- Mash the mung beans. (Or process in a blender with a little water if you want a smooth spread.)
- Finely chop the dates. (Or process with the mung beans as above if using a blender).
- If you’ve chopped the dates, place them first in a saucepan over medium heat with a little of the water and allow them to soften.
- Then place all ingredients in the saucepan, cover and simmer.
- Stir and mash occasionally.
- When liquid has reduced, it’s done.
- You can add some sugar if not sweet enough.
- Allow to cool completely before storing in the fridge.