Soak <quantity>250<unit>g</unit></quantity> of jumbo white beans overnight, changing the water 3 times

Preheat the oven to <temperature>165<unit>°C</unit></temperature>

Place <quantity>1¼<unit>cups</unit></quantity> of cashew nuts and <quantity>1½<unit>cups</unit></quantity> of hazelnuts over a baking sheet lined with parchment paper. Bake for 15m until lightly browned

Let the nuts cool down and peel the hazelnuts by rubbing them between your hands

Transfer all the nuts to a food processor

Add <quantity>½<unit>tsp</unit></quantity> of salt and <quantity>2<unit>tbsp</unit></quantity> of coconut oil. Blend until it forms a liquid paste

Fill ⅓ of a saucepan with water, bring it to a simmer over low heat, and place a bowl on top of it. Add <quantity>200<unit>g</unit></quantity> of dark chocolate inside the bowl and stir with a spatula until it melts completely

Transfer the melted chocolate to another bowl, add the nut paste, and mix until completely homogeneous. The vegan chocolate spread is ready

Peel off the skin of the beans by hand

Add the beans to a saucepan with water over high heat and bring to a boil. Drain the beans and rinse them

Add the beans to a saucepan with boiling water. When the water returns to a boil, drain and rinse the beans. Repeat this procedure until the water runs clear

Add the beans to a saucepan and cover them with three times as much water. Cook over medium heat until the beans start to break down

Drain the beans and reserve the liquid. Let the liquid sit until the solids settle. Discard the upper part

Add the beans and the remaining bean liquid to a blender. Blend until it is a silky paste

Transfer the paste to a saucepan over medium heat and add <quantity>200<unit>g</unit></quantity> of white sugar in 2 batches. Mix to combine

Cook the mixture, stirring constantly, until it becomes a firm paste. Remove from the heat and add salt to taste. The shiroan is ready

Add <quantity>120<unit>g</unit></quantity> of the Shiroan and <quantity>1<unit>tbsp</unit></quantity> of cocoa powder to a bowl. Mix well

Peel <quantity>1</quantity> banana and slice it into <quantity>2<unit>cm</unit></quantity> pieces

Place 1 tbsp of the cocoa powder and shiroan mixture over a sheet of cling film. Flatten it by folding the cling film over it

Add ½ tbsp of the Vegan Chocolate Spread, 3 roasted cashew nuts, and 1 banana slice on top of it

Use the cling film to gently wrap the filling and set it aside on a baking tray. Repeat it to create <quantity>5</quantity> more portions

Place a steaming basket on a pot with water over high heat. The basket should not touch the water

Add <quantity>70<unit>g</unit></quantity> of glutinous rice flour to a bowl. Gradually add <quantity>70<unit>ml</unit></quantity> of water, stirring in between batches until the dough comes together

Add <quantity>30<unit>g</unit></quantity> of powdered sugar and <quantity>1<unit>tsp</unit></quantity> of cocoa powder. Mix until homogeneous and creamy

Place the bowl in the steamer and cover it. Steam the dough for 5m to cook until slightly sticky

Stir the dough to break it up

Place the bowl back in the steamer for 5m to cook further

Pound the dough until it starts to become elastic

Cover a work surface with tapioca starch

Place the mochi dough on the surface and dust your hands with the starch. Divide into <quantity>6</quantity> equal parts while still warm, and flatten each with your fingers. The chocolate mochi dough is ready

Place the wrapped banana in the center of the Chocolate Mochi Dough. Bring the dough all the way to the bottom of the paste, wrapping it. Pinch the dough to close it, and brush some starch on any sticky parts

The double chocolate & banana mochi is ready! Enjoy!