Yes you read that title right- Sweet and Spicy Chocolate Black Bean Dip. I feel like you need to understand my inspiration for this recipe before I go on…

So a few years back during one of my many health kick phases, a.k.a. damn my ass got big I need to do something about it, I was craving chocolate and I discovered the black bean brownie. If you have never made them give it a try. You drain and rinse one can of black beans, add just a bit of water blend them till smooth and mix them with your favorite box of ready made brownie mix. Add nothing else and stir until no powder remains, put into a greased pan and bake. Then proceed to eat the whole pan, because they really taste like brownies and they are totally healthy right?!?! Disclaimer- eating these will not help you reduce the size of your ass, but they will make you think you are eating a healthy dessert- slippery slope, I know!

The brownie was my first inspiration. My second was the various sweet or dessert type hummus recipes I have seen and tasted lately (chocolate chip cookie dough, snickerdoodle…). These actually taste great and even better my kids like them. So when I was scavenging my cabinets to make something chocolatey I saw a can of black beans and thought about those brownies from years ago and the new trend of sweet bean dips and this crazy idea happened- And it tasted really good. So good in fact, I made another batch to bring to a food swap and got a great response.

RECIPE: SWEET & SPICY CHOCOLATE BLACK BEAN DIP

INGREDIENTS

• 1 large can (28 oz) or 2 small cans (14 oz)  of black beans throughly rinsed
• 1/4 cup Peanut Butter or any nut butter you enjoy
• 1-2 tablespoon coffee (helps to cut the bean flavor)
• 2/3 cup brown sugar
• 5-7 Tablespoons cocoa powder (start with 5 and taste)
• 2 Teaspoons Vanilla
• 2 Teaspoons cinnamon
• 1 pinch of cayenne pepper (you decide how big of a pinch- a little goes a long way)
• 1 Teaspoon salt

METHODS

1. Place rinsed beans in a food processor or blender and puree till smooth.
2. Add the peanut or other nut butter and coffee  blend till smooth and the butter is incorporated.
3. Add the rest of the ingredients- holding off on the last 2 table spoons of cocoa powder. (I have made this a few times now and really notice a difference in tastes/strength of cocoa powders so start with 5 and add more if needed)
4. Taste and adjust flavoring, add more spice if you like it spicy or more sugar if you like it a little sweeter.
5. If you want the dip a little thinner feel free to add water, just go a little at a time, a watery bean dip is not pleasant.
6. Garnish: I like to put some mini chocolate chips on top of the dip, it give a little texture as well as more chocolate.
7. Serve with sliced apples, graham crackers or our house favorite, pretzels! This dip travels well (it won’t spill all over a lunch box or back pack) so it is a great thing for the kids.
8. Store in refrigerator for up to 3 weeks.