Edible Brownie Batter Recipe (easy, vegan, healthy & safe)

This edible brownie batter recipe is the perfect treat for your chocolate craving! It's got the delicious chocolate flavor of fudgy brownies with none of the baking. It's even high in protein and uses nutritious, simple ingredients, making it a perfect healthy snack!

Making safe edible dough

Most recipes for edible brownie dough call for using all purpose flour. The problem with using uncooked flour is that it has to be heat treated because raw flour might contain harmful bacteria and cause food poisoning. This requires a bit more time and an extra step, so I wanted to avoid this step altogether. Instead of using all purpose flour, I used almond flour in this recipe.

Not only is almond flour okay to consume raw (almond flour is just finely ground up almonds) but I personally think it is so much more delicious, and it is packed with nutritions from the almonds. And the best part is that you don't have to add the extra step of heat treating the flour!

Another popular way to make raw brownie batter is to use brownie mix. However, this also doesn't fix the safety issue because of the raw eggs that are used when making store bought boxed mix. Even though this method would be quite easy, this fudgy edible brownie batter brownie batter recipe is just as easy, but made so much healthier!

What you'll need to make the healthy brownie batter

• 1 can of chickpeas
• cacao powder- cocoa powder can also be used
• almond flour- if you don't have almond flour, oat flour can also be used. You can easily make your own oat flour by blending some oats in a blender.
• chocolate protein powder- optional, but it tastes delicious and adds extra protein.
• maple syrup- to give it the right consistency, use a liquid sweetener like maple syrup, agave, or honey, instead of granulated sugar like white or brown sugar.
• creamy peanut butter- cashew butter can also be used.
• coconut oil- melted butter can also be used.
• dairy-free milk- I like almond milk and coconut milk for this recipe.
• dash of vanilla extract
• dash of sea salt
• chocolate chips or chocolate chunks

For the full list of ingredients and all of the ratios, check the recipe card at the bottom of this post. If you make and like this recipe, it would mean so much to me if you could leave a star rating and a review! It helps support the free recipes I provide : )

Equipment:
For this recipe, you won't need an oven, parchment paper, a baking sheet / baking tray, or even a mixing bowl! All you'll need in a blender or food processor.

Note: For this recipe, I chose to peel all of the chickpeas from their skin, in order to give the brownie batter a smoother texture. I think this makes the recipe taste nicer, but it is completely optional and can be skipped! Keeping the skin on may just make the batter thicker, so you may want to add 1-2 tablespoon more of the dairy-free milk until you reach the desired consistency.

How to make the chocolatey edible brownie batter

To a food processor or high speed blender, add the chickpeas, cacao, almond flour, protein powder, maple syrup, peanut butter, coconut oil, milk, vanilla, and salt.

Blend everything until you have a smooth and creamy texture.

Use a wooden spoon or a cookie scoop to transfer the recipe to bowls or small cups, add chocolate chips and flakey salt, and enjoy!

This recipe makes 2-4 servings, depending on how much you want.

Video

This healthy edible brownie batter has got the most rich chocolate flavour and it's one of my current favorite things! For more easy recipe ideas, try these other favorite recipes of mine:

cookie dough truffles

protein bar recipe

Edible Brownie Batter (easy, vegan, healthy & safe)

Gaby Dimova

This edible brownie batter recipe tastes like you're eating a fudgy brownie, but it's healthy, high in protein, and vegan!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Snack

Cuisine American

Servings 4

Calories 361 kcal

Equipment

• food processor or blender

Ingredients

  

1x2x3x

• 1 can of chickpeas
• ¼ cup cacao powder
• 2 tablespoon almond flour
• 1 tablespoon chocolate protein powder
• ⅓ cup maple syrup
• ¼ cup creamy peanut butter
• 2 tablespoon coconut oil
• 2 tablespoon dairy-free milk
• dash of vanilla
• dash of sea salt
• chocolate chips

Instructions

 

• To a food processor or high speed blender, add the chickpeas, cacao, almond flour, protein powder, maple syrup, peanut butter, coconut oil, milk, vanilla, and salt.
• Blend everything until you have a smooth and creamy texture.
• Transfer the recipe to bowls or small cups, add chocolate chips and flakey salt, and enjoy!
• This recipe makes 2-4 servings, depending on how much you want!

Video

Notes

For this recipe, I chose to peel all of the chickpeas from the skin, in order to give the brownie batter a smoother texture. I think this makes the recipe taste nicer, but it is completely optional and can be skipped!

Nutrition

Calories: 361kcalCarbohydrates: 40gProtein: 13gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 367mgPotassium: 413mgFiber: 8gSugar: 18gVitamin A: 44IUVitamin C: 1mgCalcium: 120mgIron: 2mg

Keyword edible brownie batter, edible cookie dough

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How to store the vegan edible brownie batter

You can place any leftover brownie batter in an airtight container or in a bowl wrapped with plastic wrap and store it for 4-5 days in the fridge.