Author Notes
AFTER MAKING MY FIRST VERY SUCCESSFUL BATCH OF RAW AND DELICIOUS BLACK BEAN DIP, I STARTED TO PONDER SWEET VARIATIONS. I KNEW THAT I LIKED THE VELVETY SMOOTHNESS OF THE DIP AND WHEN I MADE IT A SECOND TIME I USED MORE AVOCADO WHICH CREATED A LIGHTER TEXTURE AKIN TO A SILKY MOUSSE. SO I FIGURED IF THIS WAS GOING TO BE A HEALTHIER DESSERT I MIGHT AS WELL MAKE IT BOTH AS FLAVORFUL AND HEALTHY AS POSSIBLE. HOPE YOU LIKE IT! —DUZE @BakingBackwards
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Ingredients
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1
CAN ORGANIC BLACK BEANS IN SEA SALT
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3/4
MEDIUM AVOCADO (FAIRLY RIPE)
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3
TBSP ORGANIC HONEY OR RAW CANE SUGAR, OR HALF A BANANA, OR MAPLE SYRUP APPROXIMATELY BUT ADJUST MORE OR LESS TO YOUR TASTE
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1/2
SMALL ORGANIC LEMON, JUICE OF
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1
TBSP LIGHT EXTRA VIRGIN OLIVE OIL OR ORGANIC CANOLA OIL OR COCONUT BUTTER, OR EXTRA VIRGIN PUMPKIN SEED OIL
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1/2
TSP COARSE SEA SALT
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1
TSP NATURAL VANILLA EXTRACT, ORGANIC IF POSSIBLE
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1/4
CUP COCOA POWDER, UNSWEETENED, ORGANIC IF POSSIBLE, SIFTED
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1
TBSP INSTANT ESPRESSO POWDER, OR 1/4 CUP HOT COFFEE
Directions
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RINSE THE BEANS IN A SIEVE UNTIL THE WATER RUNS CLEAR. DRAIN.
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IN A MEDIUM SIZED MIXING BOWL ADD LEMON JUICE. ADD THE BEANS AND THE SEA SALT. PUREE USING A HAND BLENDER. ADD THE ESPRESSO POWDER OR PREPARED COFFEE, PUREE. (IF USING POWDER YOU MAY WANT TO THIN THE MIXTURE WITH A LITTLE WATER BEFORE ADDING THE AVOCADO.
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ADD THE OIL. PUREE. ADD THE HONEY (OR SWEETENER OF CHOICE), PUREE. ADD THE VANILLA, PUREE.
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TASTE. ADJUST SWEETNESS BY ADDING MORE SUGAR/HONEY IF NECESSARY.
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ADD THE AVOCADO IN CUT PIECES, OR USING A SPOON, SPOON OUT CHUNKS INTO THE BOWL. PUREE. ADJUST SEASONINGS AND SWEETNESS. SERVE EITHER IMMEDIATELY OR AFTER REFRIGERATING FOR A FEW HOURS. SHOULD KEEP FOR A FEW DAYS NICELY IN THE FRIDGE.
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SERVE IN SMALL RAMEKINS WITH BERRIES OR A COULIS OR A SMALL SCOOP OF ICE CREAM IF DESIRED. WOULD PAIR NICELY WITH A GOOD ESPRESSO.
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VARIATIONS: THIS RECIPE CAN SUBSTITUTE RAW EXTRA VIRGIN COCONUT BUTTER/OIL FOR OLIVE OIL. IT MIGHT ALSO BE NICE TO SUBSTITUTE COCONUT MILK FOR THE HOT COFFEE.
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