Chocolate Bean Dip/Spread

Makes a great Power Snack and is a good source of protein and fibre.


Donna Bottrell RD


Makes 8 portions


540 mL can Cannellini Beans, canned, drained, rinsed

90 mL (6 Tbsp) Peanut Butter or any nut/seed butter

60 mL (1/4 cup) Cocoa Powder

60 mL (1/4 cup) Sugar

5 mL (1 tsp) Cinnamon or other spices

45 mL (3 Tbsp) Water or more as needed

15 mL (1 Tbsp) Oil as needed (optional)


  1. Place beans, peanut butter, cocoa powder, sugar, spices into a food processor. Blend until smooth. Add water and oil as needed to reach a thick dip or spread consistency similar to hummus. Adjust sugar to taste.

Chef Notes:

  • Beans – can be substituted with other white bean or chickpeas.
  • Spices – can do a Mexican Chili or Mocha (add expresso), Indian Chai or other spice theme as desired.
  • Peanut Butter – can be substituted with any seed/nut butter or WOW spread.
  • Sugar – can be substituted with other sweeteners such as maple syrup or honey.
  • Can serve dip with apple slices, cinnamon sugar tortilla, bagel, pita or other ‘chip’. Great as a spread on toast with sliced banana.
  • Can use as a healthier spread or filling similar to Nutella.