For a spread that's rich yet virtuous, try this DIY chocolate-hazelnut butter from sisters Melissa and Jasmine Hemsley, creators of the blog Hemsley + Hemsley
and authors of the cookbook Good + Simple
. The surprise ingredient: black beans, which are loaded with protein. Great on toast or apples slices—or straight from the bowl.
Makes about 2 cups
½ cup of hazelnut butter or 1 cup of whole hazelnuts
1 15-ounce can of black beans, drained and rinsed
4 Tbsp. cocoa powder
2 Tbsp. butter or coconut oil, plus 1 Tbsp. if using whole hazelnuts
4 Tbsp. raw honey, plus more to taste
2 tsp. vanilla extra
Pinch of sea salt
Total time: 5 minutes
In a food processor fitted with a metal blade, add hazelnut butter, black beans, cocoa powder, butter or coconut oil, honey, vanilla extract and salt.
If using whole hazelnuts, first add hazelnuts to a food processor or a high-powered blender and pulse until smooth. Then add other ingredients, plus extra butter or oil.
Add more honey to taste. Store in fridge up to 3 weeks.