Fagiotella: the bean and chocolate spreadable cream

Have you ever heard of fagiotella? It is a spreadable cream with beans and chocolate that has nothing to envy of Nutella.

Certainly combining legumes with dessert recipes may seem risky, but have you ever tried Japanese desserts like dorayaki? The beans used as ingredients to create desserts have ancient origins and can still be used today to create tasty combinations , as in fagiotella. A sweet cream of legumes which is in all respects a quick dessert, also ideal for those approaching cooking for the first time. The process is simple , the cost of the ingredients is economical and the taste will amaze you.

Homemade spreads have the enormous advantage of being very healthy because we know well what we use to make them. Some, to recreate a flavor similar to Nutella, also add chopped hazelnut paste among the ingredients. We advise you to try the basic recipe first, and if anything, make changes to this easy and delicious dessert over time. If you are afraid that you might taste the beans, clear your mind of these fears. The chocolate will go very well with the beans, and the latter will just give a soft and creamy texture to the recipe.
In today's recipe, we will also explain a variant that involves using bean water instead of your favorite vegetable milk. So, ready to experiment?

Preparing the recipe for fagiotella

1. Coarsely chop the chocolate and melt it in a bain-marie, or in a microwave for a few seconds.
2. Put the sugar in the barely warm vegetable milk and let it dissolve.
3. Pour the beans, cocoa powder and sweetened milk into a blender and chop everything. Also add the melted chocolate, and continue mixing until you obtain a homogeneous and compact mixture.
4. Once you have obtained the consistency you desire, transfer the cream into a jar, where you can remove the bean whenever you want. Use it to fill brioches, to enrich a cake, macarones or biscuits.

Light and light variant of fagiotella

To make this even lighter variant, the ingredients you will need are the following.

• 130 g of bean conservation water (to replace the milk);
• 3 tablespoons of soy lecithin.

1. First separate the beans from their water . Place the latter in a bowl together with the soy lecithin and sugar.
2. Let it rest for 10 minutes , and a sort of jelly will form.
3. Place the beans, bitter cocoa, vanillin, melted chocolate and the water and lecithin mixture in a blender. Turn the blender on medium power and blend until all the ingredients are blended.
4. Pass the cream through a sieve to separate it from any peels and place it in a jar.

storage

Try letting your guests taste this sweet bean cream, without revealing the recipe, and no one will be able to understand that the secret ingredient is legumes. The fagiotella can be stored in the fridge , in its closed jar for 10 days. However, it cannot be frozen.

Don't miss the recipe on how to make homemade Nutella !

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