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!
- Rinse and drain the garbanzo beans and remove the skin*. Place in a high-powered food processor and pulse until well mixed
- While the food processor is running, add in the nut milk and mix until creamy (at least 2 minutes)
- Stop the food processor and add in the nut butter, mix until well combined. Add in the cacao powder, vanilla, and maple syrup and mix again until thick and creamy (at least 2 minutes)
- Transfer the mixture to a separate bowl and stir in the chocolate chunks. Enjoy immediately or store in an air-tight container in the fridge for up to a week
*Note : To remove the garbanzo bean skins, pinch each bean in between your thumb and index finger until the film is removed. This process takes some time but trust me, it's well worth it!
- Category: Chocolate
- Method: Food-processor
- Cuisine: American
Keywords: Edible Brownie Batter, Edible Cookie Dough, Chickpea Brownies, Chickpea Cookie Dough