Healthy Brownie Batter Dip that happens to be vegan and gluten-free and also delicious? And made from a handful of ingredients you probably already have in your pantry? Yes, please!
This blog primarily started as a baking blog, hence the name. If you look back to some of my earliest posts, you’ll notice I was all about the sweets.
But since that time, I’ve evolved. I still love to bake, but I’ve also graduated undergrad, gotten two masters degrees, spent years working in the real world, and started a PhD program. As I have evolved through these experiences, my content on this blog has also evolved.
Now, I focus more on disseminating evidence-based nutrition and environmental health science information with a bi-weekly ‘recent eats’ post thrown in the mix. But every once in a while, I still like to share a recipe, just because.
So here I am rambling on and on about my life when you just clicked this link to get the Healthy Brownie Batter Dip recipe. So I’ll stop my chatter and get back to the food.
Now I’d be lying if I said I this dip wasn’t inspired by some recent trips to various grocery stores. There has been quite the emergence of sweet bean dips on the market place in the past 6 months or so.
I’ve seen Snickerdoodle hummus at Aldi, and Chocolate Hummus at Trader Joe’s. Even Boar’s Head brand has a chocolate bean dip. Everybody wants to get in on the sweet bean dip game.
And I’m all about it. Beans are quite a good source of protein, fiber, iron, and a variety of micronutrients. They’re also a more sustainable food choice compared to many other proteins, which makes them a slam dunk all around.
But what if I’m currently far from a Trader Joe’s, and/or don’t feel like spending money on a prepared dip when I have the ingredients to make something similar in my pantry?
That’s when this Healthy Brownie Batter Dip recipe comes in handy. It’s made from a handful of staple ingredients, and actually tastes pretty darn good.
No, you can’t taste the black beans. And no, this doesn’t exactly taste like brownie batter. Yes, you can add more sugar if you’d like. And yes, it is essential to rinse the beans (and rinse them well) for this recipe.
All you need is a can of black beans, some cocoa powder, a nut butter of your choice, a splash of non-dairy milk, some maple syrup (or other sweetener), some dark chocolate chips, and a high powder blender.
This Healthy Brownie Dip comes together quite quickly and pairs nicely with bananas, strawberries, pretzels, and graham crackers. It’s also pretty nice on bread with a smudge of peanut butter swirled right in.
You can even eat it in a little dish, with a dollop of coconut whip and a sprinkling of chocolate chips on top. Yum.
Healthy Brownie Batter Dip
Active Time: 10 minutes
- 1 15 or 16-ounce can black beans, drained and rinsed
- 1/2 cup cocoa powder
- 1/3 cup nut butter (I used peanut, but almond, cashew or sunflower seed butters would all work)
- 1/4 cup non-dairy milk
- 1/2 cup maple syrup (or raw sugar, coconut sugar, agave, or other sweetener of choice)
- 1 cup vegan dark chocolate chips (I like Wegman’s and Trader Joe’s brands because they are $1.99/bag!)
- Drain and rinse beans. Place beans in a high-powdered food processor or blender along with cocoa powder, nut butter, and non-dairy milk. Blend until smooth; it may take up to 8-10 minutes. Add sugar or maple syrup and process again until smooth.
- Add 3/4 chocolate chips and pulse a couple times to break up the chocolate chips into smaller bits, if desired. If you prefer whole chocolate chips throughout, skip this step.
- Transfer dip to a bowl. Top with remaining chocolate chips, or if you chose to not add chocolate chips and pulse them in the bowl, stir in all the chocolate chips at this point.
- Serve with graham crackers, bananas, strawberries, cookies, pretzels, or whatever else you like. You can also spread it on toast or bread, if desired.
- Store in an air-tight container for up to 3 days in the refrigerator.
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