Coconut Chocolate Frosting Dip

by Valerie on July 6, 2012 · 20 comments

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Happy day after July 4 to my U.S. readers and happy Thursday to everyone else.  Washington, DC is still crushed under the heat wave that will not let up, so of course you would assume the picture above is chocolate ice cream. It is not – though here are recipes for black mission fig, spicy chocolate, strawberry, or pumpkin ice creams to help make up for the disappointment. 

Instead, today I am sharing my most successful attempt at a new version of a dessert hummus – a concept that has been floating around the blog world for a while. My favorite dessert hummus (hummusi?) recipes are this chocolate bean butter from Ricki’s blog and Gena’s Cinnamon Spiced Adzuki Bean Dip.  I know I reference both blogs often, but I am convinced that the way to always eat well is to find a couple of food bloggers who enjoy similar flavor profiles. Ricki and Gena’s blogs are exactly that for me. 

A couple of weeks ago,as I was eyeing a large batch of cooked white beans in the fridge and noticing my coconut flour was closing in on its best-by date, I wondered how the two in texture could work together, particularly when paired with some Sunbutter.  The result exceeded my expectations, which is why I must share it with you and entreat you to make it soon!

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Coconut Chocolate Frosting Dip (gluten-free, vegan, soy-free, nut-free)
Makes about 1.5 cups

A good source for certified gluten-free dried white cannellini beans is nuts.com, or, if you prefer canned white beans, Eden is a good option.  You can substitute any smooth nut butter for the Sunbutter, though it will likely slightly change texture and flavor of the dip. While the recipe calls for heating the beans, you can skip this step if you are low on time. The dip might not be quite as smooth and frosting-like but will be just as delicious.  The key is to the frosting-like texture is to process the dip until very smooth and to use the coconut flour, which absorbs any extra moisture and gives the dip its thick dense texture. 

  • 2 cups cooked white beans (cannellini or navy beans)
  • 3 tablespoons unsweetened, unsalted roasted sunflower seed butter (I used this Sunbutter – if using another brand, be aware you may need to adjust seasoning as many brands are salted or sweetened or both)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon vanilla-flavored stevia (if possible, do try to use NuNaturals vanilla stevia, as it really is heads and shoulders in flavor. if not, I recommend plain stevia with an additional 1/8 teaspoon vanilla extract)
  • 1/4 cup raw cacao
  • pinch of salt
  • 1/4 cup coconut flour (I used the one from nuts.com – if coconut flour is not available, substitute about 1/3 cup shredded coconut, but be aware the dip will not be as smooth)

Heat the white beans gently in a pot of water on the stove at medium heat for about 5-10 minutes. The goal is to soften them a bit. Allow to cool to room temperature.   Process beans and all other ingredients except coconut flour in a food processor until very smooth, stopping to scrape down the sides of the food processor bowl.  I found it took about 6-8 minutes of total processing time to get the right texture, so do not get discouraged.  Add coconut flour and process briefly, until the coconut flour is incorporated.  Top with coconut flakes for added prettiness.  Eat with apple slices, or stuffed into a Rudi’s plain gluten free vegan tortillas, or with a spoon. 

I am submitting this recipe to the following blog events:

  • Wellness Weekend, hosted by Ricki of Diet, Dessert and Dogs.
  • Sugar-Free Sunday, hosted by Flip Cookbook.
  • Slightly Indulgent Tuesday, hosted by Amy of Simply Sugar and Gluten-Free.
  • Gluten-Free Wednesdays hosted by Linda the Gluten-Free Homemaker.
  • My Legume Love Affair, created by Susan of Well-Seasoned Cook and hosted this month by Simona of Briciole
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    General Disclosures & Disclaimers

    { 17 comments… read them below or add one }

    1 Victoria (District Chocoholic) July 6, 2012 at 2:19 am

    Oh you weren’t kidding about this deliciousness, were you?

    Reply

    2 Valerie July 6, 2012 at 2:26 am

    Not at all. Also, I somehow managed to make it pretty attractive for picture purposes :)

    Reply

    3 Hannah July 6, 2012 at 2:28 am

    There is no way to respond to this except with a big super grinning lot of YES.

    Reply

    4 Valerie July 6, 2012 at 2:36 am

    Agreed :)

    Reply

    5 Ricki July 6, 2012 at 3:06 am

    Holy jeepers that looks amazing! And your photos make it seem even MORE mouth-watering. I am going to try this asap–I am sure I’ll end up eating it by the spoonful. I agree totally–finding food bloggers with similar tastes is a great way to eat well!! :D

    Reply

    6 Valerie July 8, 2012 at 1:35 pm

    Aww Ricki, thanks! I hope you enjoy it too :)

    Reply

    7 Heather @Gluten-Free Cat July 6, 2012 at 1:10 pm

    Oh, Valerie. This looks incredible! I did think it was going to be a diary-free ice cream post based on that picture. But high protein chocolate frosting? Even better!! Thanks for sharing it!

    Reply

    8 Valerie July 8, 2012 at 1:35 pm

    Yes, it is all about the frosting!

    Reply

    9 Shirley @ gfe July 7, 2012 at 12:16 am

    Very creative, Valerie! And it looks totally yummy, or scrummy as you say. I love it when you say that by the way. ;-)

    Shirley

    Reply

    10 Valerie July 8, 2012 at 1:35 pm

    Thank you for sharing on FB :)

    Reply

    11 Ellen (Gluten Free Diva) July 7, 2012 at 12:44 am

    It kind of looks like chocolate bread pudding and it kind of looks like chocolate ice cream and it kind of looks really delicious!

    Reply

    12 Valerie July 8, 2012 at 1:36 pm

    Agreed on all counts :)

    Reply

    13 micha @ blissful bites July 7, 2012 at 3:16 am

    YUMMMM… looks just like super indulgent & thick chocolate frosting! I never thought to add coconut flour to my “dessert hummus” but I can see how it would work great. can’t wait to try this out!

    Reply

    14 Valerie July 8, 2012 at 1:36 pm

    I may start adding a tablespoon of coconut flour to all dessert hummus recipes – it really enhances the texture.

    Reply

    15 Sonia July 9, 2012 at 7:45 pm

    This looks fantastic! Protein, sweet and chocolate?!?! Wooaahh! A must try! :)

    Thanks a ton for bringing this to Sugar Free Sunday!

    Reply

    16 Emily July 15, 2012 at 3:13 pm

    Thanks for sharing! This is I think my favorite bean dessert spread ever–I LOVE the addition of the coconut frosting and the subtle sweetness it lends.

    Reply

    17 Kathy February 15, 2013 at 8:07 pm

    I absolutely loved this, I made it yesterday and it turned out perfect. thank you SO very very much. I just adore your Blog:)

    Reply

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