Chocolate Coconut Spread

Sara Korzeniewski SARA KORZENIEWSKI

Chocolate & coconut... Need we say more?

Chocolate dessert that taste naughty but is actually healthy! Chocolate, coconut and one surprising ingredient. What could it be?

Ingredients

  • 1 can (15 ounces) garbanzo beans, drained
  • 4 tablespoons raw cacao powder or unsweetened cocoa powder
  • 1 teaspoon vanilla extract or powder
  • 3 tablespoons coconut oil or coconut butter
  • 1 1/2 tablespoons maple syrup, coconut sugar, or raw honey
  • 2 tablespoons prepared coffee, optional
  • pinch sea salt
  • 1/4 cup water

What to do

  1. Add all of the ingredients to a food processor except water and pulse a few times to chop the beans and start mixing.
  2. Run the processor and drizzle in the water and blend until smooth and really creamy (this may take a good 5 minutes).
  3. This will be creamy like hummus after processing and will get firm in the fridge like a spread.
  4. Good either way.
  5. Store in an airtight container for up to 5 days.


Note: Choose Organic Ingredients when possible.





Learn from James & Laurentine in their new Masterclass.
Now Live until May 30.

Register now and get instant access to the "A-Z of Nutrients" eBook and 3 sample classes of Food As Medicine Nutrition Program!
FREE MASTERCLASS ENDS IN:
New Nutrition Masterclass & 3 Sample Classes & A-Z of Nutrients Ebook New Nutrition Masterclass & 3 Sample Classes & A-Z of Nutrients Ebook