Description
A wholesome and delicious edible brownie batter made from chickpeas, perfect for a healthy snack or dessert. This recipe is vegan, gluten-free, and combines creamy nut butter, cocoa, and chocolate chunks for a satisfying treat that requires no baking.
Ingredients
Chickpea Batter
- 15 oz can chickpeas, rinsed, drained, and skins removed
- 2 Tbsp almond milk (or any milk)
- 1 tsp vanilla extract
- 1/4 cup maple syrup (adjust to taste)
- 1/2 cup nut butter (cashew butter recommended)
- 1/4 cup cocoa powder
- 2/3 cup chocolate chunks
Instructions
- Prepare Chickpeas: Rinse and drain the canned chickpeas thoroughly, removing the skins to ensure a smooth texture. Place the peeled chickpeas into a high-powered food processor.
- Blend with Liquids: While the food processor is running, add the almond milk, vanilla extract, and maple syrup. Continue blending for about 2 minutes until the mixture is smooth and creamy.
- Add Nut Butter: Stop the processor briefly to add the nut butter. Blend again until the nut butter is fully incorporated into the mixture.
- Incorporate Cocoa Powder: Add the cocoa powder and blend for at least 1 minute until the batter is thick, creamy, and evenly mixed. Scrape down the sides as needed to ensure all ingredients are combined.
- Finish and Serve: Transfer the batter to a bowl, then fold in the chocolate chunks by hand. Enjoy the brownie batter immediately or chill it for a firmer texture.
Notes
- Removing the skins from chickpeas is key to a smooth batter; soaking and then pinching them off works well.
- Adjust the amount of maple syrup to suit desired sweetness.
- Use any nut butter you prefer, such as almond or peanut butter, for different flavor profiles.
- The batter can be stored in an airtight container in the refrigerator for up to 3 days.
- This is an edible batter; do not bake it if you wish to keep the same texture and flavor.
