SHH-OCOLATE SPREAD PANINI

Makes 4 Panini & 3 cups spread

Ingredients

FOR SHH- OCOLATE SPREAD

1 can (15 ounces) cannellini  beans, drained and rinsed

¼ cup plus 2 tablespoons agave nectar or other liquid sweetener

¼ cup plus 2 tablespoons non dairy milk

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract (optional)

12 ounces semisweet chocolate chips, melted

FOR PANINI

8 thick slices slightly stale brioche  (see recipe) or other bread

Nonstick cooking spray or non dairy butter,  if using bread instead of brioche

Directions

To make the spread: Combine the beans, agave, milk, vanilla, and almond extract in a food processor. Process until perfectly smooth. Add the chocolate and process again until perfectly smooth, stopping to scrape the sides with a rubber spatula. Store in an airtight container in the fridge. To use as a spread, let sit at room temperature for 15 minutes. To use as syrup, slowly heat on the stove in a small saucepan over low heat until it reaches a syrupy consistency.

To assemble the panini: Spread 3 tablespoons of the spread (or enough to cover the surface) on 4 of the slices of brioche. (You will have spread leftover; save it for another use.) Top each with another slice. Heat a panini press fitted with smooth plates on high, or heat a large skillet over medium heat. Lightly coat with spray or butter. Cook in batches over medium-low heat, without closing the panini press (if using). Flip the sandwich after 5 minutes, or when golden brown, and cook the other side until golden brown. Serve immediately.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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