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  • 1 15 oz. can black beans
  • 1/3 cup cocoa powder
  • 3/4 cup monk fruit
  • ΒΌ cup coconut cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons water
  1. In a saucepan over medium heat put monk fruit and water and stir until monk fruit is dissolved.
  2. In the bowl of a large food processor fitted with an “S” blade or high-powered blender add in the black beans, cocoa, coconut cream, vanilla, and salt. Process until relatively smooth, then add monk fruit mixture and blend well to help it come together with a spreadable texture.
  3. Taste the dip and adjust any seasoning to taste.
  4. Serve right away with fresh fruit or store it in the fridge where it will thicken up further.

This can be kept in an airtight container in the fridge for up to a week.