Description
This edible brownie batter recipe is rich and fudgy, just like it tastes from the bowl! It’s vegan and gluten-free, an easy way to enjoy the best part of brownies without the flour, eggs, and dairy.
Ingredients
Scale
- 14 oz. can of chickpeas, drained and rinsed
- 1/2 cup almond butter
- 2 teaspoons vanilla extract
- 4 tablespoons maple syrup
- 2 tablespoons cacao powder
- 1/2 teaspoon cinnamon
- 1/3 cup 60% cacao chocolate chips or cocoa nibs
Instructions
- Drain and rinse chickpeas. Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard. (this will help the cookie dough not be as gritty)
- Add chickpeas, almond butter, vanilla extract, maple syrup, cacao powder and cinnamon to a food processor. Blend until smooth and creamy. Blend until everything is combined.
- Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
- Serve immediately.
- *** Can be stored in an airtight container in the refrigerator for up to 4 days. ***
Nutrition
- Serving Size: 1/4 cup
- Calories: 286
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
