Edible Brownie Batter
This Edible Brownie Batter is a quick and healthy dessert ready in 5 minutes. Made with chickpeas, cashew butter, and cocoa powder, it's a vegan protein brownie recipe you can eat safely by the spoonful.
Equipment
- Food processor
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
- 1 can (15 oz) chickpeas rinsed, drained, and skins removed
- 2 tablespoons unsweetened almond milk or milk of choice
- 1 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup adjust to taste
- 1/2 cup cashew butter or almond butter
- 1/4 cup unsweetened cocoa powder
- 2/3 cup dark chocolate chunks or chocolate chips
- 1 pinch sea salt
Instructions
- Rinse and drain the chickpeas thoroughly under cold water. Remove the skins by rubbing them between your fingers or with a clean kitchen towel for the smoothest texture.
- Add the skinned chickpeas to a high-powered food processor and blend until completely smooth, about 2 minutes, scraping down the sides as needed.
- With the processor running, add in the almond milk, vanilla extract, and maple syrup. Blend until creamy and uniform, about 2 minutes.
- Stop the processor, add the cashew butter, and blend again until fully incorporated.
- Add the cocoa powder and blend for at least 1 more minute, scraping down the sides to ensure everything is evenly mixed. The batter should be thick and glossy.
- Transfer to a bowl and fold in the chocolate chunks by hand. Serve immediately or chill for 30 minutes for a firmer texture.
Notes
- Removing chickpea skins is essential for the smoothest texture
- Adjust maple syrup to taste for your preferred sweetness level
- Store in an airtight container in the refrigerator for up to 5 days
- Can be frozen for up to 3 months