The Healthy Librarian's Chocolate Garbanzo (or Cannellini) Ganache (an Amy Original)

To get to the post where this recipe originates, click here.

 

It's hard to believe that a can of garbanzo (or cannellini) beans, cocoa, a little espresso powder, some dates & stevia can make something SO Delicious, but it does! 

Full Disclosure:  Be careful with this hummus!  It's so good you'll be tempted to eat it by the spoonful.  But, at least it's just beans & cocoa.

 

Makes about 2 cups

Serves:  at least 8 servings

 

Ingredients:

• 1 15-ounce can salt-free garbanzo or cannellini beans  UPDATE 3/2/12:  Cannellini beans are better!!  Unlike garbanzos, they have a perfect omega 3:omega 6 ratio--and they make a superior & creamier hummus/ganache!  Do not drain--you'll need the liquid!!!
• 1 tablespoon of peanut butter, or Better'N Peanut Butter or the best choice: mix up your own with defatted peanut butter with PB2.   Good news!  PB2 is now available at Whole Foods, where I live.
• 1/2 cup of non-Dutched cocoa.  Penzey's Natural is THE Best Tasting.
• 3 packets of stevia  (I prefer the Sweet Leaf brand) I've read the research on stevia, I've talked to the company, and I'm personally 100% comfortable using this product.
• 1 teaspoon of instant espresso coffee (I use Medaglia D'Oro brand--availabe at most groceries)
• 4 large pitted Medjool dates (you want them plump & moist)
• 1 teaspoon of good quality real vanilla extract
• 1/4 or more of the reserved liquid from the garbanzo beans.  Start with 1/4 cup of the liquid, add more until it's the consistency you like.
• a few grinds (or a mini-pinch) of sea salt

 Preparation:

1.  Empty the entire can of garbanzo or cannellini beans & liquid into a heat-proof bowl.  Microwave it until it's nice & warm.   This helps with the blending.

2.  Carefully drain the beans, but reserve the liquid to add back into the hummus to make it creamy

3.  Prepare your PB2, if you are using it.

4.  Throw everything into the food processor including 1/4 cup of the reserved garbanzo/cannellini liquid.  That's all there is to it!  Note: It's really too hard to make this in a blender--it's thick--and it will be hard to get it out of the blender jar/perhaps a VitaMix would work, but a food processor is preferred.

5.  Keeps well in the refrigerator for up to a week.  Enjoy with sliced bananas, berries, or however you like.