Ingredients
Base Ingredients
- 15 oz can chickpeas, rinsed, drained, and skins removed
- 2 tablespoons almond milk (or any milk)
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (adjust depending on sweetness preference)
- ½ cup nut butter (cashew butter recommended)
- ¼ cup cocoa powder
- ⅔ cup chocolate chunks
Instructions
- Prepare Chickpeas: Rinse and drain the chickpeas thoroughly. Remove the skins by pinching each bean between your thumb and index finger or rubbing a handful between a towel until the skins come off. This step enhances the texture of the dough.
- Blend Chickpeas and Wet Ingredients: Place the peeled chickpeas in a high-powered food processor. While it’s running, add the almond milk, vanilla extract, and maple syrup. Blend for about 2 minutes until the mixture is creamy and smooth.
- Add Nut Butter: Stop the processor and add the nut butter. Blend again until well combined, creating a thick, smooth base.
- Incorporate Cocoa Powder: Add the cocoa powder and continue blending for at least 1 minute, scraping down the sides as needed. The mixture should become thick and creamy with a rich chocolate color.
- Fold in Chocolate Chunks: Transfer the mixture to a bowl, stir in the chocolate chunks evenly, and enjoy your edible brownie dough immediately or chill slightly for a firmer texture.
Notes
- Peeling Chickpeas: Although time-consuming, peeling chickpeas produces a smoother dough. Skins can cause a grittier texture.
- Nut Butter Choice: Any nut butter can be used, but cashew butter blends best with the chocolate flavor and provides a lighter taste.
- Storage: Keep the edible brownie dough in an airtight container in the refrigerator for up to two weeks. Let it soften a little before eating for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
