If the idea of brownie batter meeting a sugar cookie makes your mouth water, then get ready because this recipe is for YOU! My Healthy Brownie Batter Sugar Cookie Dip is the perfect snack to satisfy your sweet tooth, anytime of day. Plus, this recipe is super healthy – it’s gluten-free, vegan-friendly, and refined sugar-free, and is perfect for eating alongside your favorite sliced fruit, pretzels, or graham crackers!
Equipment
- 1 Blender I love my Vitamix blender, and will always recommend it!
Ingredients
- 1 Can Chickpeas drained and rinsed well
- ⅓ Cup Maple Syrup
- 2 Tablespoons Cashew Butter
- ⅓ Cup Unsweetened Cocoa Powder
- 1 Teaspoon Almond Extract
- ¼ Cup Non-Dairy Milk of choice
- 1 Pinch Sea Salt
- 2 Ice Cubes
Instructions
- Start by washing and draining your chickpeas well. This will ensure that this dip does not taste like chickpeas!
- Once your chickpeas are washed, add them to a blender, along with the rest of your dip ingredients.
- Blend until smooth and creamy - this should take approximately 2-3 minutes.
- Once your ingredients are fully combined, stop the blender and scrape down the sides. If you desire a creamier texture to your dip, you can add in more non-dairy milk, one tablespoon at a time, and re-blend until your desired consistency is achieved.
- Transfer your dip to a bowl, serve with your favorite sliced fruit or graham crackers, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Calories: 98kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 15mg | Potassium: 158mg | Fiber: 2g | Sugar: 11g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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