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.

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