Description
Vegan brownie batter dip made with Chocolate SunButter and chickpeas. Serve with a spoon or as dip for fresh fruit, chips, or pretzels.
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- ¼ cup raw cacao powder
- ¼ cup Chocolate SunButter
- 3 – 4 TBSP pure maple syrup
- ¼ cup + 2 TBSP unsweetened almond milk
For serving
- fresh fruit
- pretzels
- chips
Instructions
- Add all ingredients to a high-speed blender or food processor and blend until well-combined and super creamy, scraping down the sides as needed to recombine.
- Transfer the blender contents to a serving bowl and sprinkle with dark chocolate chips.
- Serve the dip immediately with fresh fruit and gluten-free chips.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
Recipe adapted from CookNourishBliss and A Clean Bake
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Snack, Dessert
- Method: Blender
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free