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Chickpea Brownie Batter

Kelly Jensen
This easy edible chickpea brownie batter recipe is sweet, flavorful, and high in plant based protein! Easy 5-Minute vegan and gluten free dessert!  Add all ingredients to a food processor or blender, and you have a tasty satisfying chocolate snack ready in 5 minutes.
5 from 3 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 282 kcal

Ingredients
  

  • 1/4 cup raw cacao powder
  • 1 14 ounce No-Salt-Added Chickpeas drained and rinsed
  • 1/3 cup nut butter
  • 1/4 cup agave nectar
  • 1/4 cup plain unsweetened almond milk
  • 1 tablespoon pure vanilla extract
  • 1/2 cup dairy free chocolate chips

Instructions
 

  • Add all ingredients to a food processor, except for the chocolate chips Make sure you add the cacao powder first.
  • Pulse on low speed for 1 minute until a thick batter forms. Taste, and add additional agave syrup if you want a sweeter batter.
  • Fold in the chocolate chips, and mix well to combine
  • Add to ice cream, brownie batter s'mores, or just enjoy with a spoon!

Nutrition

Calories: 282kcalCarbohydrates: 61gProtein: 16gFat: 23gSaturated Fat: 6gSodium: 31mgPotassium: 552mgFiber: 14gSugar: 26gVitamin A: 29IUVitamin C: 1mgCalcium: 180mgIron: 6mg
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