Chocolate butterbean puree & potato chips pesto focaccia
Sweet and earthy roasted carrot butterbean puree
Crispy savoury potato chips
Pesto strawberries and almond butter
Focaccia
S E R V I N G S : 1-2
A L L E R G Y : Gluten, nuts
Ingredients.
Chocolate puree
1 carrot
½ cup butterbean
¬5g cocoa powder
Maple syrup or sugar
Soymilk to help blending
Salt
Optional - instant coffee
Chips
1 small potato
Sea salt
Oil
Almond butter or roasted almonds
Pesto
Strawberries
Focaccia
Preparations.
Roast the chopped carrot with salt and oil at 180C until very soft and sweet
Blend carrot, butterbean, cocoa powder, maple syrup/ sugar, splash of soymilk, pinch of salt and instant coffee into smooth puree, then refrigerate
Thinly slice the potato then soak them in cold water for 15min
Pad dry the potato with a towel or kitchen paper, then coat with oil and salt
Bake at 170C until golden brown and crispy, sprinkle on some sea salt after baked
Assemble everything together including pesto, almond butter and strawberries
Notes / Chats.
Feel free to swap carrot with roasted sweet potato or banana for natural sweetness; any kind of creamy beans like whitebean or borlotti instead of butterbeans
Also recommend adding roasted hazelnuts
I used the spinach basil pesto focaccia I made previously, which had a slight matcha flavour - try making it with matcha flavoured if you somehow have some on hand!
You can make pesto by simply blend basil leaves, lemon juice, toasted pine nuts/almond, extra olive oil, black pepper and salt together
Extra.
