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  • 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



  • 8 thick slices slightly stale brioche (see recipe) or other bread
  • Nonstick cooking spray or non dairy butter, if using bread instead of brioche
  • Instructions

    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.
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