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If you’re a fan of brownies, you’ll adore this edible brownie batter. It’s vegan, gluten free, and paleo, as well as low in sugar and naturally high in protein and fiber! This edible brownie batter is the perfect healthier dessert – it’s sweet, satisfying, and satiating! And yes, you can bake this brownie batter….details on how to do that below!
How can I make this edible brownie batter sugar free?
I used pure maple syrup and vegan dark chocolate chips when I made this recipe, but you can easily use sugar free maple syrup and sugar free dark chocolate chips instead.
What ingredients do I need for this edible brownie batter?
If you want to make this edible brownie batter, here’s what you’ll need:
- chickpeas (also known as garbanzo beans)
- cocoa powder
- almond butter (or other nut/seed butter)
- pure maple syrup (or raw honey)
- pure vanilla extract
- chocolate chips
What other nut/seed butters could I use?
If you don’t want to use almond butter in this recipe, you could use any other nut or seed butter you prefer. I would recommend cashew butter, peanut butter, or sunflower seed butter. Depending what type of nut/seed butter you use, you may need to use a little less cocoa powder. If you use a thick nut/seed butter, start with 1/2 cup cocoa powder and add more until you get the perfect consistency. I used 3/4 cup cocoa powder.
How do I make this nut free?
To make this recipe nut free, simply use a seed butter instead of a nut butter. Sunflower seed butter or sesame seed butter (tahini) would work!
Will I taste the chickpeas?
No, you will not taste the chickpeas in this recipe! I had my husband try this recipe (without telling him there were chickpeas in it), and he loved it. I still haven’t told him….
Can I bake this edible brownie batter?
This is probably the question I get asked the most about this recipe! Yes, you can absolutely bake this edible brownie batter. I have’t tried making brownies out of the batter but I did make double chocolate brownie cookies! To make double chocolate brownie cookies, simply add 1/4 cup water or dairy free milk and 1 1/2 tsp baking powder to the batter once it is fully mixed. Scoop the batter with a cookie dough scoop and place on a baking tray lined with parchment paper (or greased with cooking spray). I like to flatten the cookies with a fork before baking. Bake cookies at 350°F for 20 minutes.
Love everything brownies?
I’ve got even more recipes for my brownie lovers. Try some of these!
- Double Chocolate Brownies
- Triple Chocolate Brownie Batter Truffles
- Double Chocolate Brownie Batter Cookies
Ready to make this edible brownie batter? Here’s the recipe!
Edible Brownie Batter
- 1 (15oz) can chickpeas, drained and rinsed
- 3/4 cup cocoa powder
- 1/2 cup pure maple syrup
- 1/3 cup almond butter
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- Add all of the ingredients to a food processor (except the chocolate chips) and process until the batter is smooth. You could also try blending the ingredients together in a high speed blender if you don’t have a food processor. I haven’t tried this, but it might work. If the batter is too thick, add a little water. If it is too runny, add more cocoa powder.
- Once the batter is smooth, stir in chocolate chips by hand.
- Scrape the batter into little dessert dishes and enjoy. Or enjoy straight from the bowl with a spoon like I do!
- Store leftovers in the fridge for up to 5 days.