Since finding out how delicious cookie dough dip is, I could only imagine how good brownie batter would taste so obviously I had to put it on my ‘list of things to make’. As I like to say, being healthy does not mean depriving yourself of the good things in life and trust me, this rich, heavenly dip is proof of that. Actually, don’t trust me, just make it and find out for yourself 😉 This double chocolate brownie batter is incredibly indulgent, it’s got that deep, dark, decadent taste, the kind of taste that you expect to get when bite into a brownie. If I had not made the recipe myself I would most likely be questioning what it was made out of – even my best taste tester, my Mum, couldn’t guess the ingredients.
Of course this not your regular brownie batter, it’s made with organic black beans and is free from dairy (vegan), gluten and refined sugar.
To make you will need:
1 200g tin of black beans
4 tbsp of raw cacoa powder
4 tbsp of *date syrup
50g of dark chocolate
A pinch of Himalayan salt
*You can substitue the date syrup for 6 medjool dates plus 1/4 cup of almond milk though the sweetness will vary slightly.
Drain the majority of water from the black beans and put into a food processor along with the rest of the ingredients except the dark chocolate. Blend until smooth and pour into a bowl of your choice. Chop the dark chocolate into chunks and stir into the batter. Refrigerate until ready to eat and serve with fresh strawberries.