This is what happens when two roommates are bored on a Monday night:
Brownie batter happens.
Just to be clear: Lentil stew also happened Monday night. We didn’t only eat brownie batter for dinner. Although that might have been fun…
By popular demand, what follows is a sugar-free version of my Dark Chocolate Brownie Dip.
Emily and I liked this version, but I haven’t actually tried it on any of my other friends yet. So if you’re planning to bring it to a party with people not used to healthy-tasting desserts, I’d stick with the original decadent dip, linked above. (Or taste-test the following version before serving it to others. Then again, I think you should always taste-test before bringing a dish to a party!)
No-Sugar Brownie Batter Dip
Inspired by the Sugar-Free Cookie Dough Dip
- 1 can garbanzo beans, drained (250g)
- 2 tbsp cocoa powder
- up to 2 tbsp milk of choice
- 1/4c nut butter of choice (or oil, if you don’t want any nutty flavor)
- 1 tbsp pure vanilla extract
- a little over 1/8 tsp salt
- 1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)
- optional: feel free to add flaxmeal or quick oats
In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid) to a food processor and blend until very, very smooth. It tasted much better in a food processor than in a Vitamix, so use a blender at your own risk. To make this taste more like brownie batter from a boxed mix, use dutch-processed cocoa or Hersheys special dark. This dip can be served as a dessert dip, as a spread with fruit or crackers, eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes.
If you wish, you can add some Sugar-Free Chocolate Chips.
Link Of The Day:
Theresa @ Two Much Fun says
Thank you, thank you, thank you Katie, this is absolutely addicting! We used dark chocolate cocoa powder that you recommended and added an extra tablespoon. After tasting, we decided to also add a 1/4 cup of dark chocolate chips to the processor and blended it until smooth. Unbelievable! This is so delicious. My almost three-year old daughter even liked it (and she does not like beans at all). Thank you so much for a wonderfully healthy snack.
kristin says
Hi!! This looks delicious, except I dont have any dates. Could I use raisins instead?
Amy says
Made this tonight for a healthy work event tomorrow. I was skeptical about the dates making it sweet enough, but it was perfect. I wouldn’t change a thing about the recipe. I noticed others say they needed to add more cocoa or chocolate chips. I think the key is to use a really good cocoa powder. I used Barry Cocoa Powder – 100% Cacao – Extra Brute
Now, I just have to stop myself from eating it all before taking it to work tomorrow…
Erica says
Are you able to supb raisins for the dates?
Chocolate Covered Katie says
Sorry, I have never tried.
Leah says
Great great GREAT recipe!!! I absolutely love your website, so many great recipes!:)
The first time I made this, I omitted the nut butter, halved the recipe, and used four dried figs instead. AMAZING! The fig flavor worked great with this recipe.
When I used the other half of my can of beans, I used a whole banana, too much almond milk, and too little cocoa powder (a sin I tell you!). Kind of ended up as a mushy banana paste.
I have another can of beans and no figs, so I came back to your website to see how to use a banana. I’m thinking 1 banana for the whole can of beans and no almond milk. Have you tried it with banana again?
Anyway, my breakfast tomorrow will be trial 2 with the banana, and I can’t wait! Thanks again for all the great recipes.:)
Leah says
Just made this, awesome!!! I used 1 cup homemade bean, and 6 dried figs. I also omitted all the fat. Soooooo good!!! Thank you for all there great recipes!!!
Amy says
Already have made the original famous cookie dough dip! Trying this version out next….and you really can’t taste the beans. I made the cookie dough dip and went to the gym…later when I arrived home I walked in to see my boyfriend nearly face n eyes into the bowl! He loved it! and then I told him the ingredients 😉 …he had his friends try it and everything. They loved it as well and had NO idea the main ingredient was chickpeas lol
Sav says
Hello! Do the cookie dip recipes need to be chilled before eating, or are they also good warm?
Briana says
If you’ve never had dates before, I would add some stevia to this recipe.
Rachel says
Mmm….eating this by the spoonful. Must put it away 🙂 Thanks, Katie!
Marissa says
Made a few adjustments but I can at least answer some questions. I don’t like the taste of garbanzo beans so I rinsed off a can of black beans very well…it worked perfectly, can’t detect the ‘beaniness’ at all! For whoever was asking about chopped dates, I used only 1 cup of them, I felt like I could taste the dates so I doubled the amount of cocoa powder, which helped immensely! I did 3 Tbsp coconut oil + 2 Tbsp peanut butter and the more I eat it the more I can taste the peanut butter (which I personally like but if you don’t care for it use a different nut butter or more oil…applesauce may even work but I thought it would end up too sweet). Overall it tastes awesome!
Carolyn says
This looks delicious! Do you think I could use lima beans instead of garbanzo beans? Lima beans are the only beans that I can eat.
Julie Dove says
You can always experiment! Be sure to report back for others if you do!