Light “Veghella”


I want to start by saying that the inspiration came browsing in the web, and that the idea of a sweet cream made of beans is not mine; but I was so intrigued that I could not try the impossible: a chocolate cream without a monstrous amount of calories, since it is one of the temptations to which I just can’t resist.

400 gr of dried cannellini beans
1.5 liters (about) of water for cooking
100 gr of sugar (or other sweetener of your choice)
1 vanilla pod
100 gr of unsweetened cocoa powder
1 pinch of salt
1-2 tablespoons vegetable oil

Soak the beans as usual for 10-12 hours, then rinse and peel them with infinite resignation …
After this “punishment” put the beans with salt and vanilla in the water and cook them until very tender (about 1 hour); then add sugar and cook until beans are almost mushy on a low heat, adding water if too dry. After turning the heat off, purée them well with a hand blender and wait until they cool; check the consistency, it shouldn’t be too thick.
Then add cocoa and oil and mix thoroughly.
It’s done! Your can spread it on bread or use it as a filling for cakes or tarts .. or a spoon after spoon, without mercy.
I poured it into glass jars and sterilized them in boiling water.
What about the taste? You dont’t perceive the beans at all, but only the cocoa and vanilla flavour. If you do not want to use the cocoa, it is also excellent in the “white” version (see in the picture), but in that case I would add some lemon zest while cooking, as it enhances the flavor of vanilla. This kind of cream, without chocholate, tastes like chestnuts cream.

Chef: Francy from VeganBlog

  1. EleonoraNW3 13 October 2010 at 19:54

    Oh my God!!! This is soo cool! I was thinking about something similar just a couple of days ago, but I would have used azuki beans rather than cannellini… I’m trying it very soon, let’s see what happens!

  2. Cassandra78 14 October 2010 at 14:05

    Delicious! but i wouldn’t be so patient to peel every single bean, unfortunately. Anyway I spoke to friend of mine, she does azuki bean conserve and she told me that she doesn’t peel the beans at all so maybe we can skip this step…or choose the most digestible legumes as a base

  3. ascanio 14 October 2010 at 20:12

    Never though about using beans for sweet stuff! Weird but interesting

  4. Lisa 17 October 2010 at 19:35

    Sounds delicious! 🙂

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