With over 200 glowing reviews, this edible brownie batter is a top reader favorite for good reason! Indulge in its rich, decadent chocolate flavor—safe to enjoy by the spoonful. Made with just 6 simple ingredients, it’s a treat the whole family can enjoy. Plus, it’s vegan and gluten-free, making it perfect for kids and anyone with dietary preferences!
INGREDIENTS
- 15 oz can chickpeas
- 2 – 3 tablespoons almond milk
- 1 teaspoon vanilla
- ¼ cup maple syrup (adjust to desired sweetness)
- ½ cup nut butter of choice (cashew butter recommended)
- ¼ cup cacao powder
- ⅔ cup chocolate chunks
INSTRUCTIONS
- Rinse and drain the chickpeas, removing the skins. Place the chickpeas in a high-powered food processor and blend until smooth.
- With the food processor running, add the almond milk, vanilla, and maple syrup. Blend until creamy (about 2 minutes).
- Stop the food processor and add the nut butter, then blend again until fully combined.
- Add the cacao powder and blend until thick and creamy, scraping down the sides as needed (about 1 minute).
- Transfer the mixture to a bowl and stir in the chocolate chunks. Enjoy!
NOTES
- Peeling the Chickpeas: To remove the skins, gently pinch each chickpea between your fingers, or rub a handful in a towel to release the skins. It’s a bit time-consuming but definitely worth it for the smooth texture!
- Nut Butter: Any nut butter works, but cashew butter is ideal for its subtle flavor that complements the chocolate.
- Storage: Store the brownie batter in an airtight container in the fridge for up to two weeks. Let it soften slightly before enjoying.
