Measure out the ingredients and add them to a food processor or blender. Be sure to rinse the beans - open the can, add them to a strainer and rinse off before adding them with the other ingredients.
Process the ingredients for a minute or two until all are combined and smooth.
¾ cup white beans*, 1 cup almond flour, 3 tablespoon cocoa powder, unsweetened, ¼ cup brown sugar, ¼ cup dairy free milk, 1 teaspoon vanilla, ⅛ teaspoon salt
I spread my batter into a parchment-lined loaf pan so I could scoop like ice cream. But you can just leave it in the bowl as well.
Chill the batter in the refrigerator to give it a more solid texture if you want to scoop it. Or just serve it soft.
To serve, scoop and sprinkle or drizzle.
Keep stored for 2 days in the refrigerator, or freeze for three months.
Video
Notes
Beans to use. Use unsalted. Cannellini, navy or northern white beans, even chickpeas or black beans will work. I use unsalted beans but if you use beans with salt, rinse well.Taste-test the batter after first blended and add more sugar to make it sweeter. Double the vanilla or add ½ teaspoon of mint extract or a pinch of cayenne pepper if you taste the beans.Texture adjustments. If your ingredients are dryer than mine, you can add more milk to produce the fudgy texture you see in my food processer. Add it 1 tablespoon at a time and process between each addition.