Okay, I really am not crazy. Black bean Nutella? Hell, YES!
I have been completely addicted to this Nutella recipe from The Vegan Corner. But after going around giving the recipe to everyone, I get asked “where do I get tofu?” and while I don’t find tofu hard to find in Cairo at all, I figured I could make life easier for everyone.
I was definitely planning for this to be an epic fail, after all, what was I thinking? Black beans, hazelnut butter and cacao? But hey, it worked! Not only worked, it turned out AMAZING!
Now, the ultimate test for a goof chocolate spread is:
It doesn’t need anything when you spread it on toast.
It’s so good you can just eat it straight from the jar.
It’s, well, finger-lickin’ good.
Prep time: 5 minutes
5 tbsp of black beans (red kidney beans would work as well)
3 tbsp smooth hazelnut butter
2 tbsp of cocoa powder
4 tbsp powder sugar*
1 tsp vanilla bean powder
a splash of plant-based milk
*I would highly recommend that you make your own sugar by simply grinding good quality brown sugar.
This one doesn’t even need steps! Just throw everything together in a blender of food processor and you’re good to go!
Just make sure you store the left overs in a jar. And do NOT double dip with this!