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.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 282 kcal
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
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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!
Calories: 282 kcal Carbohydrates: 61 g Protein: 16 g Fat: 23 g Saturated Fat: 6 g Sodium: 31 mg Potassium: 552 mg Fiber: 14 g Sugar: 26 g Vitamin A: 29 IU Vitamin C: 1 mg Calcium: 180 mg Iron: 6 mg
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