Edible Brownie Dough (with chickpeas!)
This Edible Brownie Dough (with chickpeas!) is a rich, fudgy, no-bake dessert that tastes just like classic brownie batter — but it’s completely safe to eat raw. Made with blended chickpeas, cocoa powder, and maple syrup, this gluten-free edible brownie dough is packed with fiber and plant-based protein. Ready in just 10 minutes, it’s the perfect healthy-ish chocolate treat for kids and adults alike.
Ingredients
- Main Ingredients
- 1 can 15 oz chickpeas, drained, rinsed very well, and patted dry
- ¼ cup unsweetened cocoa powder
- ⅓ cup maple syrup or honey if not strictly vegan
- 2 tablespoons nut butter peanut, almond, or cashew
- 2 tablespoons milk dairy or plant-based
- Flavor & Mix-Ins
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 –4 tablespoons mini chocolate chips
- Optional Add-Ins
- 1 tablespoon coconut oil for extra richness
- 1 tablespoon brown sugar for deeper flavor
Instructions
- Prepare Chickpeas
- Drain and rinse chickpeas thoroughly.
- Pat completely dry with a clean towel.
- Initial Blend
- Add chickpeas to a food processor.
- Blend for 30–60 seconds until broken down.
- Add Remaining Ingredients
- Add cocoa powder, maple syrup, nut butter, milk, vanilla extract, and salt.
- Blend Until Smooth
- Blend for 1–2 minutes until completely smooth and glossy.
- Stop and scrape down the sides as needed.
- If mixture is too thick, add milk 1 teaspoon at a time.
- Finish
- Fold in chocolate chips by hand.
- Chill (Recommended)
- Refrigerate for 20–30 minutes for best texture and flavor.
Notes
- Blend longer than you think for ultra-smooth texture.
- Rinsing chickpeas thoroughly removes any bean flavor.
- If dough is too thin, chill longer or add 1 tablespoon cocoa powder.
- For nut-free version, use sunflower seed butter.
- Dough thickens as it chills.