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Chocolate cream of cannellini beans


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250 g boiled cannellini beans
6 tablespoons agave syrup
4 tablespoons unsweetened cocoa powder
2 tbsp sunflower oil
1 pinch of vanilla powder
1 pinch of salt


Create also means dare!  :-)
... and this unusual base of white cannellini beans for a chocolate cream turned out to be a real delicacy!

Put all the ingredients in a blender and mix carefully until you get a soft spread.
You can serve this chocolate cream of cannellini beans like a mousse, or spread it on bread for a delicious snack or use it as a fancy cream cakes (muffins, cakes, pies, etc.).
Will keep in the refrigerator for a few days in an airtight container.

If you want to try another unusual chocolate spread also try our Choco-hummus.

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Thanks to Emanuela Barbero, webmaster of Vegan3000 and author of vegan cookbooks

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