Name: Chickpea Edible Brownie Batter Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 15 oz can chickpeas, rinsed, drained, and skins removed; 2 Tbsp almond milk (or any milk); 1 tsp vanilla extract; 1/4 cup maple syrup (adjust based on desired sweetness); 1/2 cup nut butter (cashew butter recommended); 1/4 cup cocoa powder; 2/3 cup chocolate chunks

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Introduction

This Chickpea Edible Brownie Batter is a delicious and healthy treat that’s perfect for satisfying your chocolate cravings without the guilt. Made with simple ingredients like chickpeas and nut butter, it’s creamy, rich, and completely safe to eat raw.

Three tall glass cups filled with dark brown chocolate mousse, each topped with a thick, rich layer of chocolate mousse with visible chunks of chocolate on top, creating a rough, textured surface. Each cup holds a long vintage-style silver spoon inserted into the mousse. The cups are held in a rustic, metal wire holder with a handle, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz can chickpeas
2 Tbsp almond milk (or any milk)
1 tsp vanilla extract
1/4 cup maple syrup (adjust to sweetness preference)
1/2 cup nut butter (cashew butter recommended)
1/4 cup cocoa powder
2/3 cup chocolate chunks

Instructions

Step 1: Rinse and drain the chickpeas, then remove their skins. Place the prepared chickpeas in a high-powered food processor and blend until smooth.
Step 2: With the food processor running, add almond milk, vanilla extract, and maple syrup. Continue blending until the mixture becomes creamy, about 2 minutes.
Step 3: Stop the processor and add the nut butter. Blend again until fully combined and smooth.
Step 4: Add cocoa powder, then blend until the mixture thickens and turns creamy, scraping down the sides as needed. This should take about 1 minute.
Step 5: Transfer the batter to a bowl and gently fold in the chocolate chunks. Enjoy immediately as a dip or spoonable treat.

Tips & Variations

For a nuttier flavor, try using almond or peanut butter instead of cashew butter.
If you prefer a sweeter batter, increase the maple syrup slightly to taste.
To make it nut-free, substitute the nut butter with sunflower seed butter.
Adding a pinch of sea salt can enhance the chocolate flavor.

Storage

Store the batter covered in an airtight container in the refrigerator for up to 3 days. Stir well before serving as it may thicken when chilled. You can enjoy it cold or let it sit at room temperature for 10 minutes to soften.

How to Serve

Three clear tall glasses filled with smooth dark brown chocolate mousse make up the bottom layer. Each glass is topped generously with a thick, textured dark chocolate cream that looks rich and fluffy, with chunks of darker chocolate mixed in. Each mousse glass has a vintage style dark metal spoon standing upright inside. The glasses sit neatly inside a rustic metal wire holder on a white marbled surface, with a plain, soft light gray background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat raw chickpeas like this?

Yes, canned chickpeas are pre-cooked and safe to eat without further cooking. This recipe uses canned chickpeas that are rinsed and skinned, making the batter safe and enjoyable to eat raw.

Can I use dried chickpeas instead of canned?

If using dried chickpeas, they must be soaked and fully cooked until soft before using in this recipe. Canned chickpeas are the easiest option for a smooth, edible batter.