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Chickpea Brownie Batter

  • Author: Ansley Beutler
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: About 3 cups 1x
  • Diet: Vegan


This Chickpea Brownie Batter is creamy, decadent, and full of healthy wholesome ingredients.  It makes the perfect chocolatey treat and can be whipped up in less than 5 minutes!


  • 15oz can chickpeas
  • 2 - 3 Tbsp almond milk
  • 1 tsp vanilla
  • 1/4 cup maple syrup, depending on sweetness desire
  • 1/2 cup nut butter of choice (I used cashew butter)
  • 1/4 cup cacoa powder
  • 1/4 tsp sea salt
  • 2/3 cup chocolate chunks


  1. Rinse and drain the chickpeas and remove the skins.  Place in a high-powered food processor and blend until well mixed.
  2. While the food processor is running, add in the nut milk, vanilla, and maple syrup and mix until creamy (about 2 minutes).
  3. Stop the food processor and add in the nut butter, blend again until well combined.
  4. Add in the cacao powder and mix until thick and creamy, scraping down the sides as needed (at least 1 minute). 
  5. Transfer the mixture to a separate bowl and stir in the chocolate chunks and enjoy!


Peel the chickpeas : To remove the chickpea skins, pinch each bean in between your thumb and index finger until the film is removed. Alternatively, you can rub a handful of chickpeas in between a towel to remove the skins. This process takes some time but trust me, it's well worth it!

Nut butter : Any nut butter will work in this recipe. I recommend cashew butter as it has the lightest flavor and blends well with the chocolate flavor.

Storing : To store the edible brownie batter, transfer the mixture to an airtight container and store in the fridge for up to two weeks. Let the mixture soften slightly before digging in.

  • Category: Chocolate
  • Method: Food-processor
  • Cuisine: American

Keywords: Edible Brownie Batter, Edible Cookie Dough, Chickpea Brownies, Chickpea Cookie Dough