Ingredients
Scale
- 1 can cannellini beans – drained and rinsed
- 2 eggs
- ¼ cup Greek Yogurt
- 6 Squares Perugina Orange Dark Chocolate melted
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- Toppings: 4 Perugina White Chocolate Chopped up and 2 each mini Perugina chocolates chopped
Instructions
- Preheat oven to 375 (can be baked along with the risotto)
- Place ALL the ingredients in a blender and blender and pulse till mixture is smooth
- Divide between 4 oven safe bowls and bake for 25 minutes
- Let cool
- Top with rest of Perugina Chocolates and enjoy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Dolci
- Cuisine: Italian-Inspired