Edible Brownie Batter
Rich and decadent edible brownie batter that's safe to eat by the spoonful! This edible brownie batter is packed with rich chocolate flavor comes together with only 6 simple ingredients. It's perfect for kids and made vegan and gluten-free too!
Servings: 8 servings
Calories: 259kcal
Ingredients
- 15 oz can chickpeas
- 2 - 3 tablespoon almond milk
- 1 teaspoon vanilla
- ¼ cup maple syrup depending on sweetness desire
- ½ cup nut butter of choice I used cashew butter
- ¼ cup cacao powder
- ⅔ cup chocolate chunks
Instructions
- Rinse and drain the chickpeas and remove the skins. Place in a high-powered food processor and blend until well mixed.
- While the food processor is running, add in the nut milk, vanilla, and maple syrup and mix until creamy (about 2 minutes).
- Stop the food processor and add in the nut butter, blend again until well combined.
- Add in the cacao powder and mix until thick and creamy, scraping down the sides as needed (at least 1 minute).
- Transfer the mixture to a separate bowl and stir in the chocolate chunks and enjoy!
Notes
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 brownie batter 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.
Nutrition
Calories: 259kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 309mg | Fiber: 5g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg