Delicious Mung Bean Chocolate Spread recipe that is nut-free and soy-free. Add more cocoa powder and sweetener to your liking for more intense flavour. This is a yummy healthy homemade chocolate spread to enjoy on toast, cookies or fruit.
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.
After blending the ingredients together, I’ve actually brought them back onto the stove and cooked them all together. I find that doing this actually keeps the spread 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.
If you’re wondering whether this bean spread has a beany taste, it does have the earthy beany flavour of mung beans. This doesn’t taste like your store-bought hazelnut or other nut spreads, but it is delicious unless if you don’t like the earthy taste. I suggest increasing the cocoa powder and sweetener in this case, or experiment with other beans like black beans or chickpeas.
I also like this spread on wheat biscuits like the Wheatabix kind. I don’t like soaking wheat biscuits in soy milk 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?
Vegan Mung Bean Chocolate Spread Recipe
Delicious Mung Bean Chocolate Spread recipe that is nut-free and soy-free. Add more cocoa powder and sweetener to your liking for more intense flavour.
Ingredients
- 1 cup boiled or cooked mung beans , drained, substitute with black beans
- 15 - 20 pitted dates
- 3 - 5 tablespoons coconut milk
- 2 tablespoons cocoa powder , more to taste
- 1 cup water
- Soft brown sugar to taste (or just add more dates for more sweetness, if you prefer)
- 1 teaspoon vanilla extract
Instructions
- Then place all ingredients back in the saucepan, cover and simmer.
- Stir occasionally.
- When liquid has reduced, taste and adjust the sweetness. Turn off the heat.
- Allow to cool completely before storing in a jar (preferable sterilised) in the fridge. This will last 2 weeks.
Chopped the dates and place them first in a saucepan over medium heat with a little of the water and allow them to soften.
Once soft, place them in a blender along with the rest of the ingredients and process to a puree.
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Hi ya
This is my first time here. You have a lovely space. I am sure that I will be visiting you often.
Yummy choco spread. Lovely clicks too!
I have never had mung beans or any kind of bean in a dessert ever but I must say that spread looks mighty delicious!
ooh! i love mung beans! that looks super yummy!
This sounds just weird enough to be delicious! I’ve been wanting to try this for a while. And unfortunately, I can’t eat wheat–so no wheatabix for me!
I love the color of the spread. It looks very rich. Have you tried soynut butter? We’ve tried this chocolate version and it wasn’t bad:
http://www.soynutbutter.com/
I also came across this website that has many other flavors:
http://www.simplefood.com/products/
I like my wheat biscuits in hot water with cinnamon and sugar, my boyfriend got me on to that.. it sounds horrible but it’s really nice like wheaty porridge!
The choc spread looks yummy, will have to give that a go 🙂
Stacey, thanks for the links. These nut-free spreads look really good! I don’t know if I can get this over here in Dublin though. I’m not sure they will post to overseas, and even if they did, it would surely be quite costly. You’re so lucky to be in the US! So many options out there!
Laura, my boyfriend likes his wheat biscuits like porridge too but with just a little tea poured over! Now I thought that was weird! But I might try your suggestion here with cinnamon; that sounds nice!
Hello VeganLovlie! Well done for making your own spread, awesome!
If you want an easier version~ I get this vegan, nut free, choccy spread from the supermarket:
http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/520194_Humdinger_Dairy_Free_Chocolate_Spread_385g.html
It’s available in the free from/special diet sections of Tesco and Sainsburys in the U.K (for around £2), so maybe you can find it in Dublin(?)
(I’m sorry about linking in your comment section, I don’t like doing that, but I wanted to show you what it looked like incase you ever come across it) >:o)
Becks, thanks for the info! And don’t worry about linking here! It’s easier when I know what I’m looking for! 😉 I did look in the Free from section once but they didn’t have as much variety as they have in the UK. But I will have a look again at different Tescos. Thanks!
i had no idea that you were allergic to nuts.. so am i!! peanuts especially
Wow! This must be great. I only have made mung paste once but I think it tasted delicious and your recipe would be a good way to try again. thank you.
ooooh – this sounds so yummy, Lovlie! i don’t recall ever having mung beans or anything like your spread – but i would looooove to try something like this. it sounds so awesome! i wonder if my asian grocer has mung beans perhaps?! i’ve gotta find out! thanks for another rock’n recipe – you’re too awesome!
How cool! It sounds very yummy 🙂
Wow, this is different, and I’m intrigued. My mom is Asian and doesn’t eat much chocolate, but I bet this recipe would get her going b/c of the mung beans.
I love what you do with stuff I’d never think to put in a sweet dish.
Mmm looks deliciously interesting! And I’m a soaked wheat bix kinda girl. Hot milk and soggy with a sprinkling of sugar.
Wow, so interesting and tempting recipe to try!
I like my wheat bix with rice milk.
This is some feedback for your recipe. I tried it this week-end. I added a bit of walnuts and some chocolate that I melted to sweeten the spread.
I’m not completely convinced about the taste, but I do agree that the idea of mungo beans and date sweetening is awesome. Though I’ll work a little to have a more chocolaty taste as there is an after taste of beans. Have two pots of spread now to finish before next experience.
vegetarianzoe, thanks for trying the recipe. I agree there is a bean taste (although that did not bother me…hmm but maybe I should have mentioned it for people who might not like it). I think it might help to add brown sugar and a bit of margarine to cook it into (and maybe cook it for longer). That might ease out the bean taste but it will add calories and fat to the spread.
I’ll have to try other combinations to get the beany taste out and still keep this low fat which was my idea.
But thanks for the feedback! 🙂
You’re welcome. The recipe is really appealing. Believe I’ll take it as a start and modify it to meet my taste. I like sugary stuff. I’ll have a go with your propositions.
Thanks!
What an intriguing and tasty looking spread! I’ve been meaning to make something like this for a while!
That looks delish! I love the idea of using mung beans in it too! I’m afraid I will disapoint you, I like my weetabix drowned in hot chocolate milk, like a chocolatey porridge! Revolting, right? LoL
wow! I must admit I never knew of anything like this..but when I think of it-its such a great idea!A nutritious and pampering treat at the same time!I wonder if it would work just between the dates and the beans?without the chocolate?Congrats on your creative experimentation!Love it!Mia
How could I have missed this post?! WOW! You made a chocolate spread with beans! Very cool!
Anything with chocolate and coconut milk has my attention! Oh, and my biscuits MUST be dry.
jodye, you’re very welcome to try and I welcome feedbacks too!
DJ, hahaha just the thought of weetabix in chocolate makes my stomach churn…I don’t mind a chocolate spread on them but soaking is a no-no! Maybe I should try with just water though, I don’t know.
Mia, I’m sure it will work without the chocolate but it might taste a bit beany. If you don’t mind that, it might be actually good to try. I cooked mung beans before in brown sugar and more coconut milk than is suggested here and it was nice.
River, at last! I have someone else who likes dry wheat biscuits! hahaha!
This sounds good!
That looks delicious! I’m going to try it as soon as I can find where to buy mung beans.
I had mung bean paste inside a doughnut in Japan and that was really good. This look yummy though.
Yum, I love mung beans, I’m going to have to try this!
I LOVE mung beans and I have been experimenting with mixing it with chocolate myself, because as you know – everything is better with chocolate 🙂 I must try this spread, it looks scrumptious! and great job on the w.i.p logos ♥
OMG!!! i adore mung everything! this is amazing! wish i thought of it!
oooo this looks fabulous! I will need to try this 🙂 I’ve a relative that’s got a serious nutella addiction and she’s going to end up with diabetes unless we can break it 😉
I just want to try all your food creations!!