White Bean Choco-Cream

Looking for a deliciously healthy twist on your favorite chocolate spread? This White Bean Choco-Cream is a creamy, nutty, and naturally sweetened delight that will completely change how you think about desserts. Packed with protein and fibre from white beans, natural sweetness from dates, and rich flavour from toasted hazelnuts and cocoa powder—this is the kind of treat you’ll want to eat by the spoonful (and you can!).

Perfect as a spread on toast, pancakes, or apple slices—or simply enjoyed straight from the jar—this recipe is easy to prepare and keeps well in the fridge. Plus, it’s vegan, dairy-free, and made with simple whole ingredients.

Kitchen Tools

• Medium pot

• Frying pan or skillet

• Hand blender or food processor

Ingredients

• 50 g / 2 oz hazelnuts

• 25 g / 1 oz unsweetened cocoa powder

• 7 dried dates, pitted (use Medjool for best texture and sweetness)

• 100 g / 3.5 oz cooked white beans (such as cannellini or navy beans)

• 2 tablespoons coconut oil

Tip: You can use canned white beans for convenience—just rinse them well.

Instructions

1. Cook the beans (if using dry): Place the white beans in a pot, cover with plenty of water, and cook until tender—this usually takes about 45–60 minutes. Drain and let them cool. If using canned beans, skip this step.

2. Toast the hazelnuts: Heat a dry skillet over medium heat and toast the hazelnuts for about 5–7 minutes, stirring often, until they become golden and fragrant. Let them cool slightly. You can rub them with a towel to remove most of the skins if you prefer a smoother texture.

3. Blend everything together: In a high-powered blender or with a hand blender, combine the cooked beans, toasted hazelnuts, cocoa powder, pitted dates, and coconut oil. Blend until smooth and creamy. If the mixture is too thick, you can add a splash of water or plant-based milk to help it along.

4. Chill and serve: Transfer the cream to a clean jar or airtight container and refrigerate for at least 6 hours to let the flavours develop and the texture firm up.

   
   

Serving Ideas

• Spread it on sourdough toast or whole-grain bread for a nutritious breakfast.

• Add a spoonful to your morning oatmeal for a chocolatey protein boost.

• Serve with fresh strawberries or sliced banana as a healthy dessert.

• Use it as a filling for crepes or vegan croissants.

Storage Store in the refrigerator for up to 5 days. You can also freeze it in small portions and thaw as needed.

This White Bean Choco-Cream is proof that indulgence and health can go hand in hand. Once you try it, it might just become your go-to homemade chocolate spread!