Admit it: Licking the mixing spoon is one of the best parts of baking brownies. Well, now you skip the baking part and head straight to enjoying the good stuff (without worrying about raw eggs). This brownie batter dip is a versatile sweet treat that can be enjoyed as a dip for strawberries, bananas, pretzels, or graham crackers; spread on toast; used as a replacement for frosting; or my personal favorite—on a spoon.

With rich, fudgy chocolate flavor and satisfying creamy texture, you would never know it was made with such simple nutritious ingredients. The secret ingredient: chickpeas. I’m calling it now, chickpeas are going to be the new cauliflower—the chameleon food that turns itself into everything from desserts to main dishes. Chickpeas provide tons of filling protein and fiber while creating an amazing creamy texture. But don’t worry, I promise there is no chickpea flavor to be found. Chocolate chips and cocoa powder, which is loaded with anti-inflammatory polyphenols, create that classic brownie batter flavor. Almond butter and avocado oil add creaminess and healthy fats, while maple syrup is used to bring the sweetness. All the ingredients get tossed in a food processor and then it’s ready to be enjoyed. Perfect for when you want a bite of something sweet or need an easy dessert for parties.

Brownie Batter Dip

Ingredients:

1 15.5 oz can chickpeas, drained and rinsed
1/2 cup cocoa powder
1/4 cup almond butter
1/4 cup maple syrup
2 tbsp avocado oil
1 tsp vanilla extract
1/4 tsp sea salt
1/4 cup dark chocolate or semi-sweet chocolate chips

Instructions:

Place all ingredients except for the chocolate chips in a food processor and blend until smooth.
Add the chocolate chips and blend briefly until mixed. Store leftovers in an airtight container in the fridge.