@rosslynpaladin asked about the chocolate bean dip. It's a modification of a so-called "dessert hummus" recipe (I don't call it that out of respect for all the people from hummus cultures who laugh and say No at the concept)
I start with dry Great Northern beans, but any bean should work, and of course canned is fine. White beans are generally milder in flavor.
I'm American, so this is in American cooking volume units. If you're familiar with how I customize dolls, the slightly haphazard nature of this 'recipe' won't surprise you
¼ c or less flax meal (I don't always measure with care)
1½ tsp vanilla extract/flavoring
1½ tsp oil (I haven't tested the recipe without this, so I have no idea if it's necessary)
Aquafaba reserved from draining the beans (although if you forget, water is fine)
1/3 c or more peanut butter (since I'm not weighing the ingredients, and I do not like cleaning peanut butter out of measuring cups, I get a generous scoop with a regular table spoon and compare it to the measuring cup. It's usually well over a half cup.) I like smooth peanut butter, but you can use any texture of any nut butter
2 c cooked/canned beans, drained
Mix all the dry ingredients
Put the vanilla and oil in the measuring cup used for the cocoa powder (honestly, I use that for the sugar, too, just, y'know, twice) then fill the cup the rest of the way with aquafaba/water and add this to the bowl
Add another ¼ cup of aquafaba/water
Mix everything together with a spoon
Add peanut butter and beans
Blend. I cook the beans soft enough that everything can be blended with a hand mixer. Add more aquafaba/water until everything blends easily. Because of the presence of flax meal, it's fine if it seems a bit watery, because the flax meal will cause it to set up, as will the process of chilling it in the refrigerator
Store covered. I've usually eaten it by the time the week has passed, so I don't know how long it can be stored before going bad. You can probably half the ingredients to make a less overwhelming amount
The more peanut butter you use, the more likely this is to taste like no-bake cookies. I can't guarantee that the bean flavor won't be overwhelming to people who don't love beans, because I do love beans
Since this isn't baking, you should be able to play around with the quantities of everything to figure out what you like best
I use this as a dip for fruit and crackers, a spread on bread (it works very nicely on that Better Homes and Gardens yeast roll recipe I shared), and, mostly, eating straight out of the bowl when a chocolate craving hits
I make no pretenses about this being healthy, although it probably does have a decent amount (for something nominally chocolate) of both protein and fiber. Hooray for beans.