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Dark Chocolate Brownie Batter Dip

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First came cookie dough dip.

And then, of course, there was also Snickerdoodle Cookie Dough Dip.

Someday soon, you might see peanut butter and jelly dip, red velvet dip, and oatmeal-raisin dip. But today, things are taking a turn for the worse better chocolate.

brownie batter dip

Say hello to brownie batter dip.

A new addition to my Healthy Gluten-Free Recipes.

It’s also egg-free, soy-free, and there’s a sugar-free option as well. (All of my recipes are dairy-free.) There’s one thing this recipe s not free of, however, and that is addictiveness. Seriously. You’ve been warned.



Brownie Batter Dip

Inspired by the famous Cookie Dough Dip.

  • 1 can garbanzo beans, drained (250g)
  • 2 tablespoons cocoa powder
  • up to 2 tablespoons milk of choice
  • 1/4c nut butter of choice (or oil, if you don’t want any nut butter flavor)
  • 2 1/2 tsp pure vanilla extract
  • a little over 1/8 tsp salt
  • 2/3c dry sweetener (See link below for sugar-free option)
  • optional: feel free to add flaxmeal or quick oats

Combine all ingredients in a food processor (not blender, for best results) and process until very, very smooth. (If you want this to taste like brownie batter from a boxed mix, you can use dutch-processed cocoa or Hersheys special dark. Also: the recipe calls for 2/3 cup sweetener, but if you’re used to not-so-sweet desserts, you can probably get away with less.)

See the following link for: Sugar-Free Version.


Do you ever eat the raw batter when you bake?

I do! Especially the batter of my favorite Chocolate Fudge Zucchini Brownies.

In fact, I sometimes don’t even bother to cook the brownies at all. Instead, I just eat the batter with a spoon. Even when I do cook them, they somehow never yield as many brownies as the recipe says. I wonder why that is…

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Marissa says:

    I’ve made this several times before and LOVE IT! It was inspired by your cookie dough dip, of course. Except I don’t use any nut butter, omit the milk, and double the cocoa powder for an extra thick and super chocolately treat. Yummmm… best eaten straight up with a spoon in my opinion!

    1. Kailey says:

      Double the cocoa powder. Now you’re talking!

    2. Kayte says:

      I have been looking at your website off and on for probably over a year at this point for healthy ideas, but this is the first recipe I have actually tried to make. It turned out great! At first I didn’t think my food processor (I have a ninja) was going to blend it, but then I walked away for a few minutes and it was done! My boyfriend tolerated it as well although he referred to it as “chocolate hummus” … lol. Thank you for the recipe!!!

  2. Ohmygosh! I need to break out my new food processor…like, NOW! I ALWAYS eat raw batter when I bake… it’s part of every recipe as far as I’m concerned!

  3. I love that you’re dipping chocolate in more chocolate. Only you, Katie…and that’s why I love your blog! Haha

  4. OF COURSE! and always… especially when its your recipes! 😀

  5. Jennifer JCD says:

    Ooooh, yum!! My husband asked me to make ‘that yummy chickpea chocolate chip dip’ again, so I’ll surprise him with this even chocolatier version, and maybe top it with some fresh raspberries from the garden just for fun. :) You’re genius!

    Raw cookie dough and brownie batter = absolutely yes! I quite often only cook half of any cooke recipe I make, saving the rest of the batter for snack time! sometimes I’ll even freeze raw cookie dough – for some reason it tastes even better when frozen.

  6. So good! I could totally see this on a crusty piece of baguette sprinkled with a little sea salt for a savory and sweet dessert.

    The question should be “do you ever NOT eat the batter when baking” – LOL!

  7. Ooooh – brownie batter with beans!! I’m in heaven :)

  8. I always eat the batter, how can you not 😉 ??

  9. Yum yum, this looks dangerously good! I’m totally guilty of eating batter when cooking.

  10. OMG I have to try this! You are a genius lady! Now I don’t have to feel guilty about downing a whole bowl of brownie batter 😀

  11. Oh my – this looks amazing! I love the fact that there are garbanzos in it to make it healthy!

  12. Maxwell says:

    Yum! Eating the batter is almost better than the finished result!

    1. Kailey says:

      Sometimes it IS better! 😉

  13. Bekah says:

    Love it! You should try it with black beans too! It’s also amazing! :) I am so glad you experimented with making this one! I secretly had to try making it with black beans when I was craving brownies, it’s one that can get addicting.

    1. I will have to try your black bean idea!

  14. Yes I eat the raw dough — that is the best part about baking!

  15. Tricia says:

    I love eating raw dough. It’s probably the best part of baking and the part i look forward to the most! Also, i know what your talking about when it doesn’t yield as much :/ frustrates me sometimes lol.

  16. Jenny says:

    Oh… My… CHOCOLATE! (“OMC”? Why does that sound better than the sometimes-annoying “OMG”? Maybe because it involves chocolate…) You’ve done it now. :) I don’t know about you, Katie, but I think you should patent these “__ batter dips”. They’re just too awesome. Well, I love the chocolate chip cookie one, so I bet this one’ll be just as amazing.

    Love eating the raw dough and batters when I bake! I seem to taste-test as I go for almost all recipes, though [unless it’s a cover + don’t-touch-until-it’s-fully-cooked type recipe]…

    1. Kailey says:

      Oh my chocolate? New favorite phrase!

  17. I am continually baffled by how you manage to come up with these amazing recipes day after day. Oh.My.Goodnes! I love raw batter, especially when it involves chocolate 😀

  18. katie says:

    I am thinking this is AMAZING! great for dipping strawberries in! yum!!!!!!!

    love you! U never cease to amaze me with recipes that are yummy and easy! U rock! xoxo <3

  19. I will definitely be making this…SOON! I always always eat the raw brownie batter (and pretty much any other batter). Usually I’ve eaten so much batter that by the time the brownies are ready, I’m full! :) Thanks for another great recipe!

    1. Kailey says:

      Me too! But then I see the final product and suddenly my appetite comes backk!

  20. Melissa says:

    This is right up my alley. Sometimes, I don’t even care about the baked brownies. I will whip up a batch just so I can lick the bowl!

  21. kate says:

    this looks sooo rich and amazing I need some now!

  22. Ann Claire says:

    This looks sooo delicious!!
    I ALWAYS eat the raw better, heck I’m not even sure why I bothering cooking stuff sometimes.

  23. Aja says:

    Oh my gosh that looks so good!

  24. Heather says:

    Might try it with black beans – same idea, but with a little darker “chocolate” color – and more iron : )

      1. Rebecca Wright says:

        I’ve made black bean brownies so that’s how I made the dip yesterday & it was wonderfee! Totally yum! Just FYI (^-^)

  25. I am so bad when it comes to raw cookie/brownie/cake batter. I swear I could eat the entire bowl! 😉
    I think I might copy Heather’s idea^^^ and use black beans instead of the garbanzos. In addition to changing the color it will probably make the dip creamier too! 😀

    1. Karine says:

      You could also try cannellini beans, they are very soft and creamy!

  26. Amber K says:

    I love making raw cookie dough batter so I can eat as much as I want! Although, I just can’t jump on the beans in desserts bandwagon. All I can taste is the bean! But whatever floats your boat 😉

    1. Sarahishealthy says:

      I was skeptical at first too. But it really is good! I’ve tried another black bean brownie recipe, and that one was AWFUL! But the deep dish cookie pie recipe on this website made me a believer in the beans for dessert thing!

    2. Heather says:

      Another trick – drain and rinse the beans really well first. Get all the extra starchy-ness out of them. When I make black bean brownies, I rinse, put the beans back in the can and add water back in, puree and add to the dry ingredients.

      1. Amber K says:

        Hmm…I might have to experiment. I tried them in a brownie recipe once and it was just terrible. But maybe there is a way to make them appealing?

  27. VEGirl says:

    I love eating batter– I think the baking soda sizzle and raw flour tastes great ;). I left some of the other beany cookie dough dip in the fridge and my mom ate it without knowing what it was (story of my life– I’ve lost many-a-snack to my mom!). She totally thought it was normal cookie dough! I think this stuff would be great… how can you go wrong with chocolate? (there shouldn’t even be a question mark there…)

  28. Sarahishealthy says:

    Love this, Katie! I might just have to try it today!

  29. christie f says:

    Looks yummy…What do dip into the dip, besides a spoon or finger, anyway…? What’s your favorite “dipper” with it? Thanks!

    1. You can dip anything! Graham crackers, banana slices, apples, your fingers… I know a few other bloggers have mixed the cookie dough dip into oatmeal or even ice cream!

      1. christie f says:

        Thank you for the VERY speedy reply! I love your blog, by the way…

        1. Awww thank you so so much!

  30. Yum. I would dip brownies in the brownie dip. That would be insane! And yes, of course I eat batter when I bake! That’s the only good reason for baking…

  31. Who doesn’t like to eat the batter!! This looks so delicious! I wish the bean base didn’t do such a number on my stomach, though!

    1. I’ve read that the solution to that is thorough rinsing if you are using canned beans and overnight soaking if you’re making your own beans.

      1. Laura says:

        Does this seriously help? My friend’s mom made a recipe similar to this one once and apparently got a mighty stomachache, that has made me a bit wary of trying these bean desserts.

  32. Marianne says:

    Beans are surprisingly friendly in a variety of sweet or dessert type options. I made a bean based cookie awhile back, and my dad just called them granola cookies, because he thought they tasted like granola – no idea I had put chickpeas in there.

    I’ve been meaning to try out some sweet chickpea dips, but I have no working blender, and my food processor is on the verge of exploding…it’s so unfair, because this obviously looks delicious.

  33. Katherine says:

    I always eat the batter when cooking!

  34. I always eat raw batter (even when an egg is involved). It’s not right, but it’s oh-so-good :)

    1. Em says:

      It’s sooooo worth the risk!
      Or make vegan cookies. Then you have no excuse not to eat the batter! 😉

  35. Katie, you’ve done it again….you’ve tempted me with beans in a dessert! I still havent actually made any beaney creations….yet.. I’ve been too busy making other things but they are on my radar screen. Not kidding!

    Do you ever eat the raw batter when you bake? = Is the Pope Catholic?
    That would be YES!!! Being that most all of my batters are vegan, yes, I eat them.

    And I swear, the reason the high raw/no bake vegan desserts just appeal to me (other than not wanting to turn on my oven) is b/c I love to eat raw dough!!!! Today’s recipe…included raw dough :)

    1. Lorin says:

      Definitely start with the deep dish cookie pie, it’s really delicious!

  36. Emma says:

    HOLY YUM! I am in foodgasmic heaven!!!! Just made this, and it’s quite possibly the best thing I’ve eaten all year! I’d stay and tell you more about it, but I have to go eat some more!!!!

    !!!!!!!!!!!!!!!!! :) :)

  37. Tiffany says:

    Yum! This looks delish! What do you normally dip in it? Thanks!

    1. You can dip anything: Graham crackers, banana slices, apples, your fingers… I know a few other bloggers have mixed the cookie dough dip into oatmeal or even ice cream!

  38. I’ve made a “brownie batter” version of a bean dip, too. It’s good, but I have to say I love my peanut butter chocolate chunk version so much better!

    And…I ALWAYS eat the batter. That way I can tell if it will taste good cooked 😛

  39. Charissa says:

    Drool. This would be so yummy with graham crackers…and a big melted marshmellow on top. Yes.

    1. Em says:

      Oh now you’re talkin!

  40. All I can say is…wow. You’ve outdone yourself again, Katie!! I can’t wait to try this :)

  41. Ellen says:

    Haha, I’m lucky if batters and doughs make it to my oven!

  42. Karine says:

    Haha, I also eat the batter… but only the “leftovers” when the dessert is in the oven (cheaper than a dishwasher!). But even this way… I always end up with LESS cookies/muffins/brownies/whatever than what the recipe says. :'(

    1. Em says:

      Haha me too! I have always loved licking the beaters, blender blades, whatever. Best part of baking!

  43. Jess says:

    Ooooh this looks yummy! Katie you’ve inspired me to be more creative with chickpeas! The other day I tried to make parsnip fries (I got the recipe from Oh she glows) and instead of coating them with nut butter I covered them with some chickpeas pureed with lemon juice and coconut oil with curry powder because I saw your “chickpea poppers” recipe and I thought they may make the chips kinda crunchy. It was YUMO! anyways I’m gonna try this chocky dip :)

    1. Ooh parsnip fries sound fun!

  44. Michaela says:

    Is that really a question? I mean, come ON! Everybody does it, right? I can´t be the only one eating so much raw dough that I won´t have room left for dinner 😉
    btw, Katie, I wanted to thank you so much for inspiring me to go vegan. I even have an internship at PETA for 3 months now and I will write my final thesis about PETA :)

    1. Awww wow, Michaela that is incredible and means so much to me! I absolutely cannot stop smiling!

  45. Em says:

    This looks fantabulous, miss Katie!

  46. Ragnhild says:

    O Hello- I think I just fell in love with a bowl of dip :OOO
    This looks too yummy Katie!! I want it right now!
    I dont eat batter while bake though.. Dont know why, I just dont 😛
    I hope you are having an amazing day in NYC- you lucky girl<3

    1. Haha you must have way more self control than I do! 😉

  47. I do! :) And with vegan baking there is no risk for salmonella! Wahooo!

    1. Haha I know, right? Goodbye excuses to not eat raw cookie dough!

  48. Wait, it’s legal to bake and not eat the batter? I had no idea.

  49. joanne says:

    yummyyyy! we ran out of chickpeas because i kept making brownies LOL so i’m gonna use black beans

  50. Girl you never cease to amaze me. Garbanzo beans are SUCH a great starting block for dips!!

  51. *drool* I actually never eat the cake batter! I save it :)

  52. kate says:

    this looks deeeeeeeeeelish! i just have a favour to ask of you. i know you are not into the whole “calorie counting” business, but i take it that lots of your readers (including myself) are. if possible, would you mind posting the nutritional values more often? it would be greatly appreciated!

    1. Hi Kate,
      If it were up to me, I’d never include them. So I already AM doing it more than I’d like. I’m thinking of you… I love you guys! :)

  53. Oh no you didn’t! ….Katie, how wonderful. Another one I’ll have to try!!! :) Good thinking!

    1. :)
      P.S. You should look at my chia-winners post. Just sayin ;).

  54. blossjoss says:

    This recipe looks kind of like THE best thing ever. I can see this quickly replacing all my meals lol.

    Soooo true about chocolates addictive properties. Didja know that when Naloxone (a drug) is administered, it takes away the high/feelings of pleasure that come w/ eating chocolate? It does the same with morphine. Basically chocolate is a drug haha.

    1. Hahahaha I believe it! It definitely gives too much happiness to not be a drug! 😉

  55. Dona says:

    Katie, love love love the chocolate chip cookie dough dip! And I can’t wait to try the brownie batter. I’m on vacation, so I have to wait til I get back to my own kitchen. One thing-my dip came out very runny and didn’t look like the picture. It tasted great, but I’m not sure what I did wrong. Thanks for all the great food!

    1. Hey Donna!

      When you make the dip, do you add the optional flax/oats? I always do. If you don’t, do you still add the nondairy milk?

      1. Dona says:

        I did not include the oats and I did include So Delicious coconut milk. So I will add oats and decrease the milk. Even the “mistakes” are delicious!

        1. That’s what I love about edible experiments… you get to eat the mistakes! 😉

  56. Lyza says:

    Chocolate and peanut butter are heaven :) And yes I eat the batter!!! That’s one of the very best things about vegan baking :)

  57. BroccoliHut says:

    Oh yes! I am notorious for sneaking licks of French toast or pancake batter!

  58. Oh, my. I might have to spring for this. In another life, I definitely made cookie dough a time or two just to eat the cookie dough… So bad. But soooo good. I can’t wait to whip this up and take a spoon to it. Though, I’m without food processor in my current digs! Hi, mom and dad… Just making some cookie dough with chickpeas. 😉

  59. YUMMOH!!! 😀 Katie, I LOVE CHOCOLATE!

  60. Hanna M. says:

    Made this yesterday, it was amazing! I had to add more milk to make my blender happy, but the consistency was still quite thick and batter-like. I also subbed some lucuma powder for some of the sweetener.

  61. I love vegan baking because I can always have a taste of the batter :)

  62. We always eat our raw dough 😉 Love it! Nothing beats it!

  63. Heather says:

    I may actually be able to get my kids to eat beans this way! I’m definitely giving this a try.

  64. Sarah says:

    Made this for a party last night, and it was devoured almost before I got to try any myself. Thanks for a terrific recipe :).

    1. Sarah says:

      Oh and the party guests weren’t vegan. They still loved it!

    2. M says:

      What sweetener did you use? I just made it and I feel like the taste is off wahhhhhh

      1. M, what sweetener did you use? Can you tell me exactly what ingredients you used? Then hopefully I can help :).

        1. M says:

          Hi!! All we had was truvia so I added 3 or 4 packets of that. Then I felt like it was missing something, so I added some honey. It still tasted like beans to me so I added more cocoa powder. I used half applesauce, half PB in the 1/4 cup. After I refridgerated it, it did taste a little better. I think I needed to use all PB, so I’ll try again once this batch is gone. I may have to wait though–I have pretty much smoked (literally) our little food processor, so my mom is banning me until I buy a new big league one! Hahahaha

          1. Probably the truvia is what’s making it taste “off.” Try it with regular sugar when you get some :).

  65. mmmm looks yummy! I always eat the raw batter when I bake! That’s why I love 2 ingredient cupcakes. They never have eggs, so I can eat as much batter as my little heart desires :-)

    1. Susan says:

      What are two ingredient cupcakes? They sound like something I’d like!

      1. They are delicious! Here is a link to the “recipes.” Note, they are very simple because I’m not the best cook :-)

  66. Susan says:

    This looks perfect for a party. But you know what it’d be even more perfect for? Keeping all to myself! 😉

  67. LizAshlee says:

    Delicious!! Great idea!! Of course I eat the raw version!!! We have discussed licking the blades of the food process, right?! :)

    Have a great day!!!

  68. UM YUMMMMMMMMM CHOCOLATE = best idea everrrr

  69. Laura says:

    This looks delicious! Eating the batter is the best part of baking. 😉
    I bet you could make lots of flavors of this dip. Pumpkin pie?

    1. That sounds good! I’m thinking of a chocolate-pumpkin blondie recipe, maybe in the fall :)

  70. Laura says:

    Oh, and Ghirardelli 72% is my favorite dark chocolate!

  71. Amazing idea as usual Katie! You never cease to impress me :)

  72. Katie, this is insane. And a good way to get me to eat my weight in fresh fruit w/o compromising the health factor. 😉 I picked up some gorgeous strawberries on the way home from work, and immediately began thinking about how to make them naughty, which made me think of melting some chocolate for them, and then I remembered reading this recipe! I happened to have all the stuff for it, and well let’s just say I had to remind myself that I had strawberries to dip in it–I dug in with my fingers immediately. Ladylike, no? I used black beans and coconut butter as the nut butter, plus 20 drops stevia for sweetener. Restraining myself from finishing the batch. Thinking I should make this for my candy-loving nieces so they get some sneaky nutrition in there!

    1. Oh I’m so glad you liked it, Diana! And I’m even gladder you made it sugar-free! I’m going to link to your comment so others can follow your version! :)

      1. I’m a huge fan of NuNaturals stevia and use the vanilla stevia drops in all kinds of stuff. I should have mentioned that I only made a half-batch of this recipe though–so I assume a full batch would need 40 drops. But of course everyone should just sweeten to taste. :) Hershey’s Special Dark cocoa makes it extra rich, too!

        1. I am in love with those drops too!

  73. Kassandra says:

    Hey! I am so loving your blog. It has made me the happiest raw vegan ever!!! Now being pregnant for the first time, I am craving sweets hardcore. These recipes are just the trick:) I think what you do is so great and please keep it up. You are a wonderful inspiration!

    1. Aww this made me smile so much!!! :)

  74. Angel says:

    There should be a law that everyone must make this delicious, healthy recipe! It is just lovely.

  75. Melissa says:

    Melt chocolate…. Dip pretzels in… Freeze!

  76. Jean Davis says:

    Hello!! I just noticed you started following me on Pinterest. I just found your blog from a post on Pinterest! i’m so excited to try your recipes!!!

    1. Hi Jean! :)
      Haha I just discovered Pinterest… it’s dangerously addictive!

  77. I made this today. (Well, slightly tweaked because I was lazy and wanted both the Choc Chip and Brownie!). It is DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you, Katie.

    1. Oh wow, chocolate-chip chocolate brownie batter dip sounds even better!

  78. Jennifer says:

    I love to the batter. My favorite raw dough is Sugar cookies. I tried adding 1/3 cup of white choc chips. I also had a great idea of putting in Rum extract instead of vanilla!

    1. That IS a great idea! Kinda sounds like tiramisu!

  79. Holly says:

    How long does it last inthe fridge? I eant to try this and the cookie dough dip to bring to bible study tomorrow, but I want to make it and try it first to see if it turns out okay since I will be using the sugar alternative version (I don’t eat white sugar anymore and have zero in the house).

    If I make it today and stick it in the fridge, will it be good tomorrow night?

    1. I know the regular version will be fine for a few days in the fridge. I am assuming the date-sweetened version will be ok too! I wouldn’t let it go more than two days, though. If you do make it, I’d love to hear what the group thinks of the sugar-free version. I know that almost everyone (even non-healthy eaters) likes the normal version, but I haven’t tried the sugar-free version on any of my friends yet, so I have no idea if they would think it tastes “healthy.”

      1. Anonymous says:

        I went ahead and made them. I think they are delicious!

        For the cookie dough one I did 1 cup dates and 1/4 cup prunes and pureed them first.

        For the brownie batter I used the date/prune puree as the sugar again. I used 5 tbsp cocoa instead of 2, and I blended in about 1/3 cup chocolate chips.

        I will definitely tell you how it goes. My group is tomorrow night, and if there happens to be any left, I might test it out on some girlfriends Wednesday morning if it still tastes good!

      2. Holly says:

        I went ahead and made them. I think they are delicious!

        For the cookie dough one I did 1 cup dates and 1/4 cup prunes and pureed them first.

        For the brownie batter I used the date/prune puree as the sugar again. I used 5 tbsp cocoa instead of 2, and I blended in about 1/3 cup chocolate chips.

        I will definitely tell you how it goes. My group is tomorrow night, and if there happens to be any left, I might test it out on some girlfriends Wednesday morning if it still tastes good!

        1. Ooh that sounds delicious! I love your idea to use prunes!

          1. Holly says:

            So it went over well! Everyone had a favorite, some preferred the brownie batter and some preferred the cookie dough. I used graham crackers as dippers.

            The chef in the group noticed the dates. I think I could have used less of them. I might try adding it slowly next time and tasting as I go for the right balance.

            My hubby even liked them and he hates beans!

            I didn’t tell anyone about the prunes because people freak out about prunes! Ha!

            I know some in the group are definitely not healthy eaters and they loved it! Now to test it out on all my family!

          2. Haha I know… why do people freak out about prunes? Prunes and brussels sprouts. They’re GOOD!!

    2. Jennifer says:

      I think it will be fine. I kept some for a few days and it was still good. Make sure you keep it covered though or it will dry out.

  80. Jennifer says:

    I noticed in your lower calorie recipe version you put chick peas or white beans. Do the white beans affect the flavor any?

    1. I think they can be used interchangeably :).

  81. Sherry says:

    I was wondering what kind of sweetener you use in this recipe? I have agave, brown sugar and white sugar, and I was wondering which would work best?

    I will definitely be using peanut butter for the nut butter!

    Thanks so much-

    1. When I made this, I used brown sugar. I think agave would work… but you’d probably have to reduce the other liquid.

  82. Chelsea says:

    What kind of nut-butter do you use?? Would peanut butter or nutella work?

    1. Either is fine! :)

      I used peanut butter, but depending on the taste you’re going for, you can use any.

  83. beccah says:

    have you ever made a red velvet dip with red beans?it’d seem like it’d work and it’d pair w a whipped cream type topping…or the tofu cream recipe you have 😉

    1. I haven’t… but it sounds really good! Maybe even adzuki beans?

  84. Crystal says:

    I think i’m gonna be bookmarking a lot of recipes tonight…another one I;m gonna have to try!

    1. Susan says:

      know the easy way to book mark these… I just bookmarked the WHOLE BLOG! :) That’s how much I love this!

  85. Krista says:

    Could you use the melted banana trick to sweeten this? (love your blog, btw… thank you Pinterest!)

    1. I bet you could! If you click on the “lower cal version” it uses banana. I bet it’d be even better melted, though!

  86. Kayla says:

    I recently found your blog, and I can’t imagine how I’ve lived without it!
    You’ve introduced me to vegan cooking and baking, and I cannot thank you enough! :)
    I made this dip just a few minutes ago..
    Oh my ‘lanta.
    I gave up on dipping apple wedges in it.. and dove in,
    I added extra bits cocao nibs and some of your homemade chocolate butter..
    I saw no harm in doing so.

    1. LOL ok I think I’m going to have to start saying “oh my ‘lanta” now. Too fun :)

  87. Kirsten says:

    is it bad that after making the snickerdoodle dip i made the cookie dough dip and the brownie batter dip? i made 3 dips in one day. i can say, however, i didn’t eat them all in one day lol i am definitely going to need to stock up on more beans though.

    1. Hahaha you are too funny!
      If I see a sale of garbanzo beans, I buy in bulk… and then have to search for a place to store them all in my pantry. But they do go fast! :)

      1. Kirsten says:

        i may have to start doing that. i, unfortunately, did not like the brownie batter dip (the flavor was just off for me?) so today i made chocolate chip blondies to satisfy my sweet tooth. they are amazing! i never knew garbanzo beans could taste so good. those blondies will definitely be made many, many more times.

  88. Christen says:

    I am new to the dairy free world and have recently stummbled onto your blog. I have a severe allergy to dariy, but I feel like my baking and cooking could seriouly get boring now. I have seen another blog with recipes using beans in desserts… now I can’t wait to try it. This may be a stupid question, but what do you use

    1. Hi Christen,

      I think part of your comment might’ve gotten cut off? What do I use for what?

  89. Lauren says:

    looks so good. Definitely making some to top my oatmeal with for breakfast!

  90. Julie says:

    This dip is amazing. In the last 4 days, I have made the cookie dough dip, the pumpkin cookie dough dip and now this. So yummy!! Perfect snack for my toddlers with some fruit and graham crackers. They love it! Thank you!!

  91. Lisa says:

    When you say non-dairy milk is what does this mean? Like soy milk? or dry non-dairy creamer?

    1. Soymilk, almond milk, ricemilk… really any milk you wish to use is ok. I used almond milk.

  92. Cindy says:

    OMG how is this even possible!? Soooooo good!!! I’d ask you to marry me, but my boyfriend might oppose, and well, that’d just be awkward. :)

    Even my 11 year old son LOVES it. I told him it was my dinner and he argued with me that it’s a dessert. I say it’s healthy.

  93. Aly says:

    Just made this after I brought up the recipe to my mom (she has no idea what the ingredient list looks like 😉 Our neighborhood is having a round robin party this friday and we might be the last house for dessert, so I thought this dip might be perfect, especially with graham crackers. How did it turn out? Amazing and definitely sweet enough to fool everybody. If it were just up to me, I would definitely reduce the sugar (I don’t have much of a sweet tooth either) but this is going to go over great! Thank you for another great recipe!!!

    1. Aly says:

      Just as a follow-up, my mom just tried it and I literally had to take the bowl away from her–she kept “trying” it with pretzels 😉

  94. Jessica says:

    Okay, so I was extremely skeptical of this recipe and kept thinking (as I was buying the necessary ingredients) “I’m wasting my money, I’m wasting my money, I’m wasting my money…” I was floored when I took a hesitant lick of the spoon and discovered…

    …I love it. I really, truly love it. It’s not too sweet, which makes it possible to have larger quantities without feeling queasy (is that a good thing, considering how much I’ve already had?). I used 3 T peanut flour (e.g., from Trader Joe’s) and a bit of water–maybe 2 T worth. Since salt is added, I recommend getting Reduced Sodium garbanzos–they’re made by Bush’s, for example.

    DELICIOUS! Two thumbs up.

  95. Dev says:

    So I just made this and it was absolutely AMAZING!!! Definitely making it again!

  96. Fiona says:

    I tried the first cookie dough dip a couple of times and it was delicious! Instead of oil or nut butter, though, I tried apple sauce and it came out pretty well, if a bit more grainy than the original. 😀

  97. Nanci says:

    The only reason we tried this was because it was from you, and everything you make is wonderful! I still trust you! This is GREAT!!

  98. Ann says:

    Hey Katie – would I be able to make this in my Magic Bullet? Or would my Vitamix be better? I don’t have a food processor :(. Thanks a bunch!!!

    1. Honestly, I wouldn’t recommend either :(. My chickpeas wouldn’t blend when I used the vita.

      1. Ann says:

        Thanks, Katie! Hmm… I was able to make the cookie dough dip in the Vita-Mix and it was pretty smooth (just had to have the liquids added too… and it took a little bit of working it with the black wand). I will give it a shot in the Vita-Mix and let you know how it turns out!!! Thinking about making the sugar-free version with dates.

        1. Alana says:

          I was able to use my vitamix just fine, took some smashing action with the temperer (?) though. So delicious!

  99. Camilla says:

    Wonderfull dip! An even easier way to obtain something like this is, if you already have a batch of the “better than nutella” in your fridge, to sub this for the cocoa and nut butter and vanilla. Easy and equally tasty yum!!

  100. Jenny D says:

    I love all these dips and so do my kids!!

    I was wondering…..have you tried making a coconut flavor using coconut butter instead of nut butter? Or a banana nut? Or Butterscotch? Or pumpkin pie?

    Just wondering…..I’m thinking of doing some experimenting but you are the Queen of chickpeas I feel like you may have better luck than me! 😉

    1. I tried the snickerdoodle dip with coconut butter. It was just as delicious as the regular snickerdoodle dip… but honestly it didn’t taste much different!

  101. Jenny D says:

    I used this Brownie Batter recipe but used one T of PB (in case I needed it for texture) then 3T of coconut butter. I replaced the vanilla extract with coconut extract then added a half cup of toasted coconut. All I had on hand was sweetened but I only had to use 5T of brown sugar in the recipe. I think it turned out pretty good! Hard to keep my fingers out of it…..

  102. Jenn C. says:

    This was my first attempt at making anything “vegan,” and let me just say – I’m hooked! My husband and I think this tastes great! We’ve renamed it “Chocolate Hummus” at our house, and will be taking it to a Super Bowl Party tomorrow! I changed it up a bit, though, and used peanut oil (instead of nut butter b/c frankly, I have no clue what that is or where to find it) and doubled the chocolate powder. I also omitted the salt. I really hope my mom brings her usual fruit tray b/c this will be FANTASTIC on apple slices!!

    Thanks, Katie!

  103. Anne says:

    Is there a substitute for peanut butter in this recipe? I’m out (oh, the horror!) and was going to make this tonight for a party.

    Otherwise, I’ll make a run to the store :) its too tempting not to make it!

    1. :)
      You can use another nut butter, like cashew or almond butter or even coconut butter. But you can also use coconut or canola or vegetable oil.
      Just be sure to use a good food processor, not a blender.
      I hope you like it!!

  104. Michelle Neill says:


    I am so excited about your website. I made the choc. chip cookie dough dip last week. My girls LOVED it (7 and 9). It was halfway gone and THEN I mentioned the chickpeas. =) Today they requested something else so I made the brownie batter dip (I could eat the ENTIRE bowl with a spoon) and the Blondies (they are still cooking but smell awesome) to take to a super bowl party. Thank you so much for sharing your wonderful recipes. We are trying so hard to eat healthy and my youngest has a SUPER sweet tooth so it has been hard to make things that are healthy for her and that she likes to eat…UNTIL I found you. =) This morning I had peanut butter and chocolate oatmeal inspired by you too! =) Anyway, not to go on and on… I just wanted you to know how absolutely grateful this Momma is for you and your creativity, you have made our healthy lifestyle journey much more pleasant…and “chocolate covered” even! Thank you so much for sharing your time and creativity. You truly have a gift. I read on another page about a possible cookbook in the works? Just an FYI, I would buy and gift many copies. Your creations are spectacular. Happy Sunday!

    1. CCK says:

      Awww Michelle, thank you SO much for such a sweet comment. It really means a lot to me! :)

  105. NCH says:

    Oh My Goodness!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! sooooooo unbelievably delicious!! I ate the whole batch (not in one sitting :P) extra good with double the cocoa powder and chocolate chips! I seriously can’t get over how amazing this is!!!

    PS I L O V E your blog!!! you should publish your recipes!!!

  106. Mariah says:

    Hi Katie!!! I’ve been following your blog for about a year and I LOVE your recipes. I’ve never commented before but I just haaad to thank you after last weekend. I made this dip along with your chocolate chip cookie dough dip for my roommates during the superbowl, and it was such a success! All three girls are HUGE into sweets. Like, serious sweet teeth going on. And they know I like to make healthy desserts, so I wasn’t sure if my dips were going to trick them. But I looked over during halftime and one of the girls had a graham cracker in both hands and was simultaneously dipping into both dips (and then trying to fit both crackers into her mouth at the same time)! They loveeeed them and kept asking how I made them (they still don’t know they were eating beans, hehe). So I just had to thank you for making such great recipes, they’re seriously awesome :) Have a great day!!

    1. Your comment just MADE my day :)

  107. Carolyn says:

    Do you have the nutrition values for this recipe???
    I just made and and plan on using it a dessert treat.
    I would like to be able to log it in my food diary

    Thank you. SOOOOO glad I found your blog!!!

    1. Sorry, I don’t know the info for this one.

  108. Lane says:

    Do I eat the batter when I bake? ALWAYS! It’s the best part!

  109. Chelsea says:

    You know, I think I have an addiction to your site. It seems like every time I post I link back to one of your recipes for some reason. You’re awesome.

    1. Chelsea says:

      Ha, as I was skimming through previous posts I found that this one was linked to you too!
      I think I have an addiction….

  110. PKK says:

    Honestly, licking the left-over cake batter from the bowl is my favourite part of baking – I like it it so much more than the finished cakes! Me and my sister once tried just making a bowl of cake batter each and ate it – we got the WORST stomach ache ever afterwards (but perhaps not bad enough stop another attempt..!) That was probably because we’re not vegans so the recipe included egg, and we all know what they say about raw eg…silly us! (but still, so, so yummy)

  111. Danielle says:

    I was looking at the recipe and you had said to use a fourth cup of nut butter if not use oil, what kind of oil? I have a party coming up and I was wanting to make this! I loooove the batter and this way I can be guilt free! Thanks and keep blogging! ! 😉

    1. Any non-strong-tasting oil, such as veg oil or canola or coconut oil :). Or maybe hazelnut oil?

  112. Brittany-Anne says:

    Hi Katie!

    I’m just wondering, what kind of sweetener do you use?

    Love love your blog.. thanks for the amazing recipes!

    1. You can use any dry sweetener. Sugar, evaporated cane juice, coconut sugar, etc. If you want to use liquid sweetener, I’d omit the other liquid in the recipe :).

  113. Brittany-Anne says:

    Hi Katie!

    I’m just wondering, what kind of sweetener do you use?

    Love love your blog.. thanks for all the amazing recipes!

  114. lauren says:

    I made this last night and really like the flavor! Mine is creamy, but not sticking together… it’s more of a paste. How do I fix it??
    Thank you! Love your blog!

  115. Phoebe says:

    Just to make sure, when you say “1 can garbanzo beans, drained (250g)”, is it 250g AFTER or BEFORE draining?
    Going to make it this week! :)

    1. Yes :).
      It’s a 15 oz can… I think like 500g before draining?

      1. Phoebe says:

        Katie, I just made it! (a little bowl in front of me now =D)

        I used 0.5cup beans, 2T cocoa, 2T milk, 2T nut butter, and only 1T sweetener. I realized I don’t have much of a sweet tooth, because 1T is way less than what you suggested (if calculated by ratio).

        just wondering, how much sweetener do you add for yourself? cos I know you don’t like sugar at all lol

        1. To be honest, this actually isn’t one of my personal favorite recipes! None of the bean ones are LOL!
          For myself, I’d much rather have my chocolate bar pie or pb cookie dough cookies or oatmeal raisin larabars or fudge brownies :).

          1. Phoebe says:

            Haha, same here =P

            Don’t get me wrong, the batter dip tastes amazing (someone gave me chocolate cheesecake yesterday, but this batter dip tastes WAYYYYY better!!), but beans and I don’t seem to get along well. My tummy bloats every time I eat them :((

            of all your recipes I tried, i love the 1 min chocolate cake & chocolate bar pie best!! everyone LOVES the bar pie! will probably try larabars / ultimate brownies soon.. thanks for all the awesome recipes :)

            ps. katie, i’m gaining weight with all the dessert! they are healthy, but sooo good that i can’t stop LOL now i divide them to my friends before I started digging in my own “reasonable” portion, or else I’d end up eating the whole thing!

            ps2. if you make dessert for yourself only, do you usually half the sugar (or even no sugar)? Cos I don’t have a sweet tooth (generally) either!

  116. Courtney says:

    The recipe calls for sweetener…what exactly does this mean? I usually use stevia as my sugar substitute, is this what you mean?


    1. I’d recommend evaporated cane juice or white sugar or coconut sugar or brown sugar. If you want a sf version, I linked to that under the recipe. But I’m not sure I’d recommend all stevia as your sweetener. (And definitely not 2/3 cup lol)

  117. amanda says:

    You are so creative! Thank you for introducing such awesome, healthy recipes to me and my family!

  118. Dawn L says:

    Oh my goodness!! I made this with black beans and added 2 squares from a Trader Joes Pound Plus Dark Chocolate bar. Fantastic!! Spread it over apples or bananas and its soooo good!
    There has not been one recipe of yours that I have not loved!!!

  119. Cathy K says:

    I don’t like using sweeteners. Is there any way to make this with regular sugar? I don’t like chemicals. Other than that I can’t wait to try it!!

    1. Good news! Regular sugar IS a sweetener ;).
      I often use brown sugar for this recipe, but regular sugar will do. I’m with you; I don’t trust splenda and never use it.

  120. Susan says:

    So I made this today, and put half of it in the oven to try to bake it just like your deep dish cookie recipe. Yummy. Bake it for at least 40 minutes though! I used a small ramekin to bake mine in (made 2 with some left over to be used as a dip).

  121. Dawn says:

    So as I posted up there (somewhere) I made this today and loved it! I managed to save some for hubby for when he got home from work. So…for dessert I spread it on halved bananas and sprinked them with coconut. He LOVED it and so did I. I was wondering if anyone has used it as a frosting? Mine had that consistency….

    1. I think people have… I know the regular cookie dough dip works well as a frosting. I love your idea!

  122. Kaitlin says:

    Ok I was super excited about this recipe…. but I’m wondering if I did it wrong. My husband thought it was ok but I just kept tasting the beans. I’m not a big bean fan so I had to toss it. I used soy milk, almond butter and brown sugar as my picks. Is it just me or does everyone taste the beans? Any suggestions?

    1. What food processor did you use? And did you use all the sugar called for? Also did you completely drain and rinse the beans?

  123. jen says:

    Oh yum!!! I did as another person suggested and used cannelini beans and 2 extra T. of cocoa. Wow! So delicious!!!!!!!!! I also didn’t want any “nutty” flavor in there so I used coconut oil. This is my favorite and I reeeeally like you cookie dough dip!

    Just curious why you choose garbonzo beans vs white beans as your base??? I have a problem getting my garbonzo beans super smooth BUT I should note that I just got a new food processor so the brownie batter dip was the first thing I’ve made using my new machine. Maybe I’ll have just as much luck with my garbonzo beans….anyways just curious and am in no way trying to be snarky.

    1. I just happened to have garbanzos on hand, but (as you noted) it doesn’t make a difference what bean you use. White are fine!
      I never have a problem with them blending… I always use canned, though.

  124. Timothy from Montana says:

    Chocolate Ice Cream with Cinnamon and Cayenne Pepper. It was featured on Food Network’s “The Best Thing I Ever Ate: Hot and Spicy.” Add enough Cinnamon and Cayenne to satisfy you and this could be crazy good. I have added Cinn. and Cay. to Chocolate Ice Cream and the heat comes right at the tale end, as just a bit of warmth, this could be an awesome variation, for this awesome sounding dip. I have some Cinnamon flavored dipping pretzels, so I think the Cayenne will go well with it. Anyway, I will split the batch in two, one original, one Queen City Cayenne. Keep it up Katie you are awesome (and not bad to look at, I am such a whore). Peace and Piece now.

  125. Timothy from the Big Sky says:

    OBTW, just so I do not look too much the creeper, hahaha, I just turned 26 which I am guessing is about your age. Enough about me, here is a recipe that I defy you to make a healthier version of. I am sure I could, but it sounds like too much time, though it would be a ton of fun. Here it is:

    Happy baking.

    1. I have definitely seen those Momofuku treats… I’ll have to put them on my “to try” list!!

  126. Timothy from the Big Sky says:

    Seriously they are f***ing disgusting. You really can not know until you are making them. They are like some kind of demented, disgusting joke/conspiracy that some dentist created just to ruin people’s teeth, give them diabetes and take their souls. I barely had any, for good reason. A friend of mine had three in ~5 minutes, and I about gagged. Heroin may have met its match with that recipe. You will go through withdrawals the next day. They should be illegal. Whoa!

    1. LOL at first I only got the comment in my inbox… I thought you were talking about one of my recipes! So glad that wasn’t the case ;).

  127. eivets says:

    I love making desserts for others even more than actually eating them. Since I have people around me who are gluten intolerant, and try to avoid it most of the time myself, it is wonderful to come across clever recipes like yours. My brother is trying to cut down on sugar too. Working with gluten-free stuff is new to me. Blogs like yours are just what I need!

  128. Dawn says:

    Is it bad that I can eat the whole thing right out of a bowl and call it lunch?? lol

  129. Tory says:

    I really disliked the texture (I’ve always been a little weird about textures). I even added more liquid and blended it even longer. Disappointed, I tossed it in the freezer. The next day during my daughters’ (3 years old and 1 year old) snack time I thawed it in the microwave for a second and HURRAY! the best chocolate ice cream EVER! The icy texture covered up the grainy garbanzo bean texture. Oh yeah, my little ones LOVED it too :)

    1. So glad!
      Also, just in case: make sure you used a food processor, not a blender. The texture will be SO different if you use a blender, and not good!

  130. Tory says:

    Ah, that must have been my problem, I used my magic bullet…

  131. Rachel says:

    I don’t understand what I am doing wrong, but all I could taste was the beans :( I followed the recipe to a T, and I even added some mini chocolate chips to see if it helped but I ended up throwing the batch away. I love love love that your recipes are so unique and I get so hungry looking at them so I’m sad it didn’t work for me. I made sure to drain and rinse the beans really well using a colander. I had the same problem with the deep dish cookie pie….could it be that I am not blending the ingredients well enough?

    1. Are you using a food processor? And what fat source? How much sugar?

      1. Rachel says:

        I used canola oil and about 1/3 a cup of brown sugar. I bet my problem is that I used a blender! I got it to blend it to a very smooth consistency but I’m sure a food processor would be the ideal. Time to invest in one!

        1. As it says, you NEED to use a food processor if you want the results… I just can’t vouch for the results if you deviate from the recipe. And I personally have not had success with a blender, which is why I specifically call for a fp here. Cuisinart is a good one, and it lasts a long time!

  132. gb says:

    Another awesome recipe! Just made this w/ black beans (all I had), canola oil instead of nut butter, and 1/4 cup maple syrup as the sweetener. I omitted the milk, but probably should have used a bit less oil to make up for the additional liquid of the syrup. I also used an extra tablespoon of cocoa for, you know, *extra* chocolate-y-ness. This is seriously so good. SO Good. I honestly can’t taste even a hint of beany flavor.

  133. Jen says:

    I just made this, and wow!! I’ve tried the chocolate chip cookie dough batter (which was also awesome), but this really hits that chocolate-spot! I did tweak the recipe a little bit — black beans instead of garbanzo, double the cocoa powder, NUTELLA for the nut butter (which, I believe, made a big difference), and just a tablespoon of brown sugar. Fantastic! Going to make this for Bunco night this weekend!! 😀

    1. Jen says:

      …and serve with banana chips on the side!

  134. Patrick says:

    Wow that didn’t last long. Made this on Friday night, and by Sunday afternoon it’s gone! lol. I was feeling a bit guilty so I did an ‘estimation’ of calories, and I came up with roughly 1200, without the ‘optional’ flax seed or oatmeal. Now I am not feeling so guilty! :) Not bad spread out over a few days!

    That was delicious, by the way!

  135. Carol says:

    I’m so glad I decided (albeit grudgingly at first) to try Pinterest because I found YOU! Your recipes are awesome and I can’t wait to try them ALL! My whole family loves sweets (and junk food in general), and if it weren’t for me the only thing my husband would provide would be brownies, chips and crap from a box. I try very hard to make whole, healthy, delicious foods for everyone, but I usually get a roll of the eyes and a refusal to eat when I make beans of any sort. (I love to eat and make hummus, and usually have a batch sitting in the fridge and black beans are a weekly staple in my diet.) So, to give them a decadent treat that is good for them and includes beans???? I can’t wait to try these – thank you so much!

    1. Carol says:

      Oh, another thing – we just found out my son is allergic to milk, so dairy free is perfect and hard to find in sweet recipes! (Thank goodness for coconut and almond products :))

    2. Haha I first got into Pinterest grudgingly too! It’s dangerous… you could spend all day on there ;).

  136. Lori C says:

    I made this last night with black beans and IT WAS AMAZING!!! Seriously, it tasted just like brownie batter. I had a silly grin on my face the whole time. Seems too good to be healthy, but my oh my was it ever! Thank you!

  137. Alanna says:

    I kept looking at this recipe but I was afraid to make it because of the beans (we don’t always get along). I’m so glad I finally tried it, though! I used 1/3 cup brown sugar for the sweetener, 3 T Nature’s Promise unsalted creamy PB (forgot I probably should have added extra salt to compensate), and 3 T milk since it was fairly thick with only 2 T. I consumed absurd quantities of this the first night, just by spoon, lol. I kept trying to leave it out in the kitchen away from me and coming back for more! For some reason the second and third day I felt like I could taste the beans a little more (not sure if it was being slightly cold from the fridge or all in my head, hehe), but this was still awesome. Next time I must plan accordingly and have something suitable for dipping (or someone to share and save me from myself)! 😉

  138. Maise says:

    mmmm..I made this for mothers day b/c my mother loves hummus & we are making it all the time, she also LOVES chocolate, anything chocolate so I made her…CHOCOLATE HUMMUS! It was YUM-MMMMYY!I actually did use my blender though btw, turned out FAB, somehow I’t looks way smoother than your picture on here…weird but tasted so good I literally hid half from the guests & just ate it myself- it was yummy with graham crackers & strawberries!but it is all gone now :(Allwell It was EN-JOYED! Thankyou katie, & no one believed there was any trace of GRABONZO BEANS…someone told me to bake up some brownies but I’m like…this is a bean dip- no eggs or flour & no baking- just SLURP! hahaha Thankyou Katie!

  139. Shannon says:

    I just made this, used oil instead of peanut butter, and all I can taste is beans as well. I used my food processor which is cheap and tiny, so I blame it on that.

    And I didn’t just totally dip oreo halves into it… :p

    I’ll get a better food processor and hope for different results next time.

  140. Emily says:

    I’m a non-vegan but health conscious HUGE fan of your recipes. I love this brownie batter dip, as well as your Snickerdoodle and Chocolate Chip Cookie dips, but I’ve had trouble thinking of things other than pretzels and apple slices to dip in them… until I had the idea of mixing a bit in with some plain Greek yogurt. DELICIOUS! I haven’t tried soy yogurt or other vegan alternatives but I think it would be worth trying. I just add about 2 tbsp of this brownie batter dip to a cup of Fage 0% plain Greek yogurt for such a treat. And high in protein too! YUM

  141. Rachel says:

    Hi Katie, I know this is kind of an old recipe, but I have been ignoring it for quite some time. Since I tried the cookie dough dip and fell in love, I decided this one could not possibly be as good therefor I would not try it. Well today, this recipe just happened to be calling my name. I planned to make it after dinner, but I just didn’t get the chance and it got late. Well at 11pm, instead of getting in bed, I decided to make this because I just couldn’t get it out of my head! It is ah-may-zing!! Can’t believe how awesome it is. I think I died and went to ooey, gooey, chocolatey heaven! Thank you!

    Oh and I replaced half the sugar with ripe banana, in case anyone wants a suggestion for less sugar. And it is still super rich. :)

    Thank you for letting me share my story!

  142. Angela says:

    Ok… this was the first time I made this… I made sure kids were watching TV so they wouldn’t see the beans!

    I used coconut oil, 1/3 c dk brown sugar and 1/3 c Ideal sweetener. Next time I will omit a little bit of each. I also used almond milk as the liquid. I used too much, and had to thicken it and used some coconut flour. I too increased the cocoa powder and used dutch cocoa.

    I added some mini chocolate chips and the kids are freaking out. Dipping apples in it as we speak. Little do they know!!!!!!!!!!!!! YAY!

  143. Laura says:

    You have probably answered this question before, but what happens if you use a blender instead of a food processor? We don’t have one, and I really want to make this!

  144. Taylor says:

    Just made this for the first time after loving your deep dish cookie pie and it was so good! After lunch I wanted something sweet but didn’t have time to bake something and I remembered your dips! I’ve been back into the bowl a few times now and I might finish it before the day is over haha. Next time, sugar free version! Thanks! <3

  145. Sarah says:

    I honestly think that this sounds so amazing, and it’s healthy too! However, I’m having a craving for this or your healthy cookie dough dip, but I don’t have either of the beans required to make these recipes in my apartment. Have you tried or do you have any recipes not using beans? I was just curious, the next time I go to the store though, both types of beans will for sure be on my list! Thank you!

  146. Cari says:

    How do you think this recipe would go over using black beans?

  147. Mary says:

    I may have eaten this entire recipe out of the bowl after a bad day… I just convinced myself it was great protein so it didn’t matter! On the plus side, it made my day much much better!!!

  148. Prepel says:

    Made this… sorta 😉 I used white beans, added 2 more T cocoa, omitted the oil/nut butter, didn’t add salt, left out the vanilla, and used only 3 T brown sugar… And it came out great! Oh, and added some coconut flakes just for fun :)

  149. Jacinthe says:

    I wonder instead of the chickpeas could you use black beans? I’ve made brownies using them before..

    1. Others have. I haven’t tried it, though. Report back if you try :).

  150. Angela E says:

    I wonder if this could be a nut-free subsitute for the healthy nutella as a sandwich spread since my daughter is allergic to nuts.

  151. Audrey C says:

    I had a desperate need to play in the kitchen tonight… black beans definitely work and are delicious, and if you use kidney beans you get RED VELVET without a bunch of food dye 😉

    P.S. I used an average blender. I think it just probably takes more patience than a food processor. But then again, black beans and kidney beans are a little softer than chickpeas.

    Just thoughts. :)

  152. Monica says:

    I’ve been having these wild chocolate cravings for almost a week now. I made a batch of this, and with a few bites it was completely gone! Amazing! I also doubled the amount of coco and only added about 1/2 cup brown sugar. I was really interested in trying the sugar free version, but I didn’t have any dates. In the future, though I might. Do you think I could use a banana to sweeten it without having a banana flavor? What about raisins?

    1. Sorry, I haven’t tried it so I really can’t say for sure.

  153. Danielle says:

    just made this using black beans and with added cocoa. 3 T sugar and about 1/2 T honey to sweeten . it was really chocolatey!!! great cure for chocolate attack!! I also used no milk and about a T of peanut butter ….and my kids liked it too :-)

  154. Holly says:

    I just made this…very yummy. I wanted to add though that I have made your choc chip cookie dough dip many times. My boys love it. I sweeten with a combo of coconut sugar, xylitol (from birch), and stevia to get maximum sweetness…no funny aftertaste an low glycemic impact. In total, I used 2 tablespoons actual sugar(the coconut sugar) to sweeten. Keeps it very low in sugar. Anyway, one other thing is that due to needing to spend less on groceries, I don’t buy canned beans anymore. I buy organic dried garbanzos in the bulk section for cheap. I soak overnight and cook them for 8 minutes in the pressure cooker. The taste is so much cleaner than the canned variety. I don’t think I can do canned beans again…the dried, soaked, cooked beans are definitely superior in flavor and texture and waaaaayyyyyy cheaper. 1/2cup of dried beans equals 1can!!

  155. Christy says:

    do you think it would still work if i subbed a banana for the sugar and most of the nut butter?

  156. I have made this recipe more times than I can count. Very delicious! This week, I tried it with white beans instead of garbanzo beans, and WOW! I don’t know how it’s possible, but it was even better! The white beans seem less starchy and blend better than the garbanzos. I’ll probably be using them from now on.

  157. Kerry says:

    do you think you could bake this into a brownie (much like you do with your cookie dough dip/deep dish cookie?)….any changes I should make?

    1. Lacey says:

      I’m guessing you’d need to add a bit of baking powder or it wont rise like a brownie would!

  158. Dani T says:

    Did anyone else’s garbanzo beans smelt bad or funny? Is this normal?

  159. Lacey says:

    i just nommed this for lunch (i halved-ish the recipe and used cannelini beans and date syrup instead of dates, and applesauce instead of oil) Really good! probably coulda done with a bit more sweetener but i was happy to have it on the ‘bitter chocolate’ side 😛 i also feel like i’ve just swallowed a brick. that’s beans for you…

  160. Jezzie James says:

    I am so glad you included information for substituting the nut butter … my son is highly allergic and you just made my life a little bit easier. Thank you!

  161. Rachel says:

    I LOVE your website! I’ve made this a few times with my boyfriend (and twice by myself haha) but I just made it and added a frozen banana to it! SOOOO GOOD!

  162. Amy says:

    I made the cookie dough dip yesterday and all of it was gone by this morning so today I decided to make the brownie batter dip and WOW is it good! I don’t see this dip lasting much longer than the cookie dough dip did. Can’t wait to try another of your recipes tomorrow!

  163. Catherine says:

    We made this tonight and it was fabulous but we have WAY TOO MUCH! How long will it last? What will happen if we freeze some?

    1. A few days in the fridge. I haven’t tried freezing it.

  164. Mystery says:

    If you substitute carob powder for the cocoa, you don’t even need sweetener!

  165. Korey says:

    I don’t know if you still read these comments from so long ago but do you know the nutritional information for this!?

  166. Jenn says:

    Katie, my 7 yo daughter says, “mom, you must have gotten this recipe from Chocolate Katie, cuz I don’t think you could have made up something this yummy. ”

    The DIPS are my new go-to healthy sandwich spread for the kids! Easy to bump up the nutrients with more flax meal, probiotics, other nuts and seeds they might normally resist (walnuts, sunflower seeds,) go down easy now. We have done snickerdoodle, almond brownie, PB brownie, almond brownie with dry cherries…… I think I am going to throw in a few spinach leaves in the brownie!

    Agree with Holly above…. Nothing beats home-cooked beans for flavor. Best money I spent was on my pressure cooker , and of course my food processor to make all the CCK recipes.

    Thanks Katie!

  167. Charmaine says:

    Oh my gosh! After hearing raving reviews about the Cookie Dough Dip and the sugar free version today from two separate friends who don’t know each other, I became obsessed and HAD to try one of these dips for myself. Tonight. Thank God I happened to have a can of chickpeas hiding in my pantry. I was seriously about to go to the store at 10pm JUST so I could make this!
    I used 2Tbsp Almond-coconut milk blend, added a 3rd Tbsp of Ghiradhelli cocoa powder, used coconut oil and added 1 Tbsp flax meal and 2 Tbsp of oats. I used 1/2 c. brown sugar and honestly think I could cut it down even more. It was plenty sweet. I don’t have a food processor but with some coaxing, my blender did fine. A food processor would be much easier and faster and I’d be willing to buy one just for making more of these dips! I am new to a fairly restrictive diet, but this I can eat! THANK YOU!!!

  168. Emily says:

    Oh my gosh Kaite, you were SO right to preface this recipe with a warning about its addictiveness!!! I’ve made this twice in the last week-and-a-half and have polished off the entire bowl myself each time :) I am completely in love with this dip! Last time I made it I just happened to rinse my beans with HOT water and then blended them with all the other ingredients. The final consistency was insanely smooth, just like chocolate peanut butter, and I think it was because I “heated” the beans before blending! WHOAH!!!!

  169. Heidi says:

    I’ve been stalking…I mean following your site for a while now, and love your recipes. I’m excited to try this recipe, being that my dad is gluten intolerant and a diabetic (and we’re going to watch the Superbowl at my parents house this weekend!) Thanks for posting…and here’s to hoping the Niner’s win (since I can’t cheer for my Falcons anymore…)

  170. Cerissa says:

    I made this for Super Bowl and it was AWWWWWWWWesome!!!!! I used Stevia extract to make it sugar free and half of the pb was peanut flour to make it lower calorie. When I make it for just myself I will use all peanut flour. Thank you!!!! Served it with strawberries, apple slices, oranges…. but eating it with Whole Grain Tortilla chips was my favorite!

  171. Sj says:

    Do you think I could get away with half the pb? I want a pb taste, but I need lower cal…

  172. Ingrid says:

    From a 9 mos. preggo woman w/ wicked sweet cravings (but also trying to eat good) THANK YOU!!!! Made mine w/ coconut oil instead of nut butter and only about half the sweetener and it is so so good. I may eat the whole bowl w/ apple slices and NOT feel bad about:)

  173. Lyssa says:

    Can i use nutella instead of a plain nut butter?

    1. I wouldn’t see why not, but I haven’t tried.

  174. Terra says:

    I just want to say thank you. I am a new vegan and have been trying to introduce vegan cooking to my family who have been skeptical. My picky family loved the cookie dough dip and snicker doodle dip. Thank you!

  175. colleen says:

    Do you know the carb counts on these awesome sounding dips? I’m am on a LC lifestyle change.

  176. Naquita says:

    I’ve made the cookie dough dip before, but I wanted something extra chocolatey so tried this! Yum :) I’m always surprised with each spoon that it doesn’t taste of beans. I used 5 fresh dates and about a tablespoon of maple syrop to sweeten, but had to use more milk (around 4 tablespoons) to blend it properly. Sadly I have no food processor, but it worked a treat.
    Then, and here’s the crazy bit, I thought I’d put a bit in a muffin case and cook it in the microwave in a glass (ramakin). It came out as a wonderful soft cupcake! So easy and quick, definitely doing it again. Thanks for the recipe Katie!

  177. Ella says:

    Would you mind terribly if I just came to live with you and ate everything you made? I promise I’ll be good! I can’t keep up with all your delicious recipes! I want to check in to Katie’s house for the chocolate deprived! :)

    1. I would love it. I need taste testers :).

  178. Shannon says:

    I’ve been holding on to this recipe for awhile and finally took the time to make it. AMAZING! I did make a couple changes and used 4 TBSP unsweetened almond milk (to smooth it out a bit – it was a ball at 2 TBSP) and I used 2 droppersful of each chocolate and vanilla stevia. I plan to serve it to friends with fruit and will top with a few Enjoy Life mini chips so they know it’s chocolate (and wont be telling them it’s beans until after they try it!) Thank you!

  179. Gabby says:

    This stuff is SO FREAKIN’ GOOD. I’m eating some as we speak and totally food-gasming hahah. I seriously did not expect it to taste this good. It literally tastes JUST like brownie batter. I actually added some extra PB because I looove chocolate-peanut butter. And I’m pretty sure that it’s nearly impossible to make this with EVERY bit of garbanzo bean creamed, but I actually like the little bits of garbanzo bean in this recipe because it tastes like nuts! Soo good! This is a must try!!!!

  180. Ann says:

    Garbanzo beans are the same as chickpeas? I don’t think I am brave enough though…

    1. Ann says:

      Can I just use chickpeas? I have no idea what garbanzo beans are.

      1. Unofficial CCK Helper says:

        Garbanzo beans and chickpeas are the same thing.

  181. Valia says:

    I’ve been looking at your healthy recipes for awhile and have been hesitant to try dessert bean dip, but since it’s a rainy day today and I had nothing else to do I figured I’d try one. I made this with butter beans, drained and rinsed, since it’s the only kind of beans I had and sweetened it with brown sugar. Big mistake. It tasted good at first but then the bean taste hit me, so I would not recommend making this with butter beans. Also, the vanilla taste was way too strong and I think it could do with a lot less sugar. My fiancé tasted the bean taste right away. I think I’ll try this again, or the cookie dip once I have chickpeas. I also used a blender but it blended fine.

  182. Anonymous says:

    How many calories?

  183. Candice A says:

    Made his last night. Omitted oil/ nut butter, replaced milk with canned condensed coconut milk, and used the soaked dried pitted dates (from the sugar free chocolate cookie dough dip) as my sweetener. I also shaved some bittersweet baking chocolate into it. It was delicious :-)

  184. Lara Arar says:

    This. recipe. is. fucking. awesome.
    I just loved it. Seriously. My family is arabic, so I really like to make hummus, and I had a lot of canned garbanzo beans here… when I saw this recipe, I know I should try it.
    I ate almost the entire batch… and regret nothing.

  185. Nancy says:

    I guess I am just cursed with extremely sensitive taste buds because no matter what I did, the taste of the chickpeas overwhelmed all other flavors for me. I even tried adding extra cocoa and pb. My husband couldn’t taste the beans at all even when I told him and thought the dip was tasty. Oh well, my coworkers and hubby will enjoy it at least.

    1. Hmmm… maybe it’s also because you knew they were in there to begin with? If you ever want to try again, I did hear some of the commenters say that they liked white beans better. Personally I can’t tell a difference, but some people swear it makes the recipe better.

  186. MegW says:

    Could I use white beans to replace the garbanzo beans? Like great northern beans. (they are white)
    Thank you for having an alternative to healthy living and eating with sweet treats.

  187. ilm says:


    1. Sorry, this is an old post and so I hadn’t started calculating calories yet back then.

  188. sam says:

    Hehe how come if u love the taste of cocoa powder u dont just eat that with a spoon? 😉 u should come up with a carrot cake and pumpkin dip!!!!! Those sound soooo good!! But of course so do these!!

  189. Meredith says:

    When you say nut butter are you talking about peanut butter or almond butter? And do you guys just eat this with fruit and graham crackers and stuff?

    1. Yes :).
      Either will work, and people usually eat it with fruit, graham crackers, on pancakes, on bananas, whatever.

  190. Natacha says:

    I’ve had lots of trouble with chickpeas tasting like something between dirt and socks in desserts – not too delicious 😉 Do you ever have that problem? Can it be because I used beans that I soaked myself – only soaking them for 8 hours, when they are soaked a lot longer in the cans?

    1. Jewles says:

      After you soak them you’ll need to cook them for at least 2hrs I believe. (Longer if not soaked.)

  191. V says:

    Hi Katie –
    I know this is an older post, but I just made this dip this morning. I’d tried it before, using the chickpeas, but no one here liked it, not even me. We found it too sweet and too grainy. But this morning I tried it again using canned black beans instead, and I also reduced the amount of sweetener and I’m happy to report success! It tastes amazing! My son is the picky one and he’s at school right now, so I can’t test it on him yet. But I love it!!

  192. Cecilia says:

    Love this yummy dip!!! My kids come home begging for me to make it them after a day at school! Thanks Katie!

  193. Anja says:

    This looks so good! just one question: what’s the difference between garbanzo beans and chickpeas?? thanks! xo

    1. Jewles says:

      They are the same thing. It just depends on the company, what they decide to put on the lable.

  194. Brittany says:

    Oh my goodness. This is so delicious. I think I’ll try your sugar free version next time so that I won’t feel bad about eating it by the spoonful! I can’t help it. Thanks for sharing your recipes!

  195. Angela says:

    I always want to make your dips, and I plan to soon! :) Just wondering … what do use for dipping? What are your favorite … “dipping vessels”? :)

  196. Jennifer says:

    I’m thinking of making this for an upcoming shower, but not sure what else to serve with it, other than strawberries

  197. Lucy says:

    I tried this today, in a blender (I don’t have a food processor). The good news – my blender (a Kitchenaid Artisan) was able to produce a dip with a nice smooth texture. To help get it moving, I only added half the chickpeas with all the other ingredients, and then added the rest of the chickpeas once the first half was relatively smooth, I’m not sure if that was necessary. However, to be honest, I’m not sold on the flavour. I can taste the chickpeas in the background (though not overwhelmingly so), and even having added some extra cocoa powder, it just doesn’t have the right chocolatey thing happening. I’ll see how it goes down with my friends tonight though.

  198. Jewles says:

    I made this the other day but changed out a couple things. I used black beans instead of garbanzo beans, 1/4 c of powdered stevia, added 1 scoop chocolate whey protein powder, and water instead of milk, made my own raw almond butter and used that. And still kept the cocoa powder and vanilla the same. So amazing tasted just like a thick dark chocolate brownie batter.

  199. Caitlin says:

    I made this the other weekend and was in LOVE. SOOO GOOD. It tasted exactly like it was boxed brownie batter. I love that this is low carb and full of protein. I eat it by the spoonful… for a snack, dessert and even breakfast! Love all your recipes — so healthy yet soooo delicious!

  200. Ruby says:

    Do you know how many calories a serving is? Just wondering. Also, I have a cocoa powder that is mixed with sugar so I was wondering if I could sub a little bit of the sugar with the one in the cocoa powder?

  201. Amber says:

    Made this for the first time tonight. I have a fairly small food processor so it didn’t all come out 100% smooth, but I didn’t even care. I probably added more PB than I should’ve (I plan to edit this recipe with WowButter for my nut-allergic boyfriend when I inexplicably make him try this in the future) but OH MY GOD was it good. Seriously. I had to stop myself before I ate the whole damn thing. I had chunks of angel food cake with it. That was really hard to scoop but I liked the idea of it. I doubled the cocoa powder… that probably gave it the thicker texture. I have this chilling in the fridge right now and I’m excited to snack on it tomorrow night!!!

  202. Monica says:

    This is amazing! I did an Almond Joy version using almond butter and double the cocoa, then after it was smooth, I did a quick blend of whole almonds and shredded coconut. Yum!

  203. Christina says:

    I really wanted to like this. I love healthy food but I just couldn’t stomach it. It was smooth, and looked like dark chocolate brownie batter…but it didn’t taste like peanut butter or chocolate….and I used dark cocoa powder and Peanut Butter and Co peanut butter. Not sure where I went wrong or if I just had my hopes up too high. Boo hoo! I tried to salvage it, doubling the cocoa powder, the peanut butter, and the sugar…now it tastes like sweet garbonzo beans…bummer!

    1. Unofficial CCK Helper says:

      Definitely didn’t have your hopes up too high, as hundreds of commenters including myself adore this recipe. Have you checked out Katie’s recipe FAQ page at the top of her blog? It has a troubleshooting section so hopefully that can help you figure out where you went wrong.

  204. Maggie says:

    Would the “oil” substitution for nut butter be vegetable oil? Or coconut oil?

  205. Michelle says:

    Can I say yummy?! I made this with my Dash blender, and though I did have to add more milk (prob about 5 T total), it still tastes great (A few years ago I tried the regular cookie dough dip with a regular blender and it tasted beany, so I think a high powered blender is a must). Next time I will reduce the sugar at least to 1/2 cup, since it was a bit too sweet for me. I ended up blending in 1/3 cup of oats and some more cocoa just to try to tone it down a bit and it is a lot better for me. I noticed on the cookie dough dip the sugar is to preference, which is how I will make this next time.

    This is the first time I’ve commented on a recipe, but I make a lot of them (usually ones that have mainstreamish ingredients, since I’m not vegan or vegetarian or organic, etc) because I like to feed my family healthful foods and not feel guilty about desserts. So your food blog is one of my favorite sites! Thank you! :)

  206. Kory says:


    I used sunflower seed butter and a combination of white beans and black beans to make both this and the cookie dough dip. With both of them there was a flavor that it’s hard to place but that i find off putting. I can best describe it as fresh or green plant like and a bit better. Any idea what may be causing this and/or how to combat it?

    1. Unofficial CCK Helper says:

      Neither of these recipes call for a combination of beans. You should follow the recipes if you wish for the desired results. Experiment is at the user’s own risk.

  207. Christa says:

    I tried this recipe last week with a Cuisinart blender and it turned out really well. Yesterday, I made this dip with lentils and it’s still really good!

    I’ve made most of the cookie batter dips on this site and I have to say that this one is my favourite.

  208. Heather says:

    I’m making this tonight for friends! Can’t wait to try it out.

    Can the nut butter be substituted with a powdered version? (PB2?)


  209. Erica says:

    Hey Katie,
    do you think you could use something like greek yogurt instead of the nut butter?