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?
- 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
- 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.