Cocoa Cream

A Silky, Guilt-Free Chocolate Spread Made with White Beans

Who knew white beans could turn into such a rich, creamy dessert? This Cocoa Cream is a magical blend of natural sweetness and deep cocoa flavour—all without refined sugar. It's packed with plant-based protein, fibre, and nutrients, making it the perfect healthy chocolate spread for toast, fruits, or sneaky spoonfuls straight from the jar.

Made with just a few whole-food ingredients, this spread is ideal for anyone craving a chocolate fix that loves you back.

Kitchen Tools

• Small saucepan

• Hand blender or food processor

• Mixing bowl or measuring jug

Ingredients

• 200 g / 7 oz cooked white beans (cannellini or navy beans work well)

• 4 dried dates (dehydrated), pitted

• 30 g / 1 oz unsweetened cocoa powder

• Optional: 1 tablespoon coconut oil and a few drops of vanilla extract

Instructions

1. Soften the dates: Place the dates in a bowl and cover with boiling water. Let them soak for 30 minutes to soften.

2. Reserve soaking water: Once softened, strain the dates but keep the soaking water—you may need it to adjust the texture later.

3. Combine ingredients: In the blender, combine the drained dates, cooked white beans, cocoa powder, coconut oil (if using), and a few drops of vanilla extract.

4. Blend until smooth: Process at high speed until a thick, creamy consistency is reached. If the mixture is too dry, add a splash of the reserved date water to loosen it up.

5. Store and enjoy: Transfer the cocoa cream to a glass jar or airtight container. Refrigerate before serving to let the flavours meld.

   
   

Serving Ideas

• Spread on whole grain toast or rice cakes

• Use as a dip for strawberries or apple slices

• Swirl into oatmeal or yogurt

• Spoon onto pancakes or waffles

Storage

Store in the refrigerator for up to 5 days. Stir before use.

This Cocoa Cream is a revelation—a healthy, satisfying way to enjoy chocolate without the guilt. It’s smooth, rich, and so delicious, no one will ever guess it’s made from beans!