A chocolatey, sweet and creamy dessert perfect for every occasion!
Gluten-Free & Vegan Brownie Batter Cups
Prep: 15 minutes
1 can (15.5 ounces) low sodium chickpeas, drained and rinsed
3/4 cup dark chocolate chips
1/2 cup almond butter
1/4 cup maple syrup
1/4 cup unsweetened cocoa powder plus additional for garnish (optional)
1 teaspoon almond extract
1/8 teaspoon fine sea salt
1 cup coconut whipped topping
1/2 cup raspberries
Fresh mint for garnish (optional)
1. In food processor, purée chickpeas, 1/4 cup chocolate chips, almond butter, syrup, cocoa powder, almond extract, salt and 2 tablespoons water on high until smooth, scraping down bowl occasionally; fold in remaining 1/2 cup chocolate chips. Makes about 2 1/3 cups.
2. Divide chickpea mixture into 6 (8-ounce) glasses; top with whipped topping and raspberries. Garnish with cocoa powder and mint, if desired.
Approximate nutritional values per serving (1 brownie batter cup): 428 Calories, 29g Fat, 11g Saturated Fat, 0mg Cholesterol, 194mg Sodium, 47g Carbohydrates, 11g Fiber, 24g Sugars, 21g Added Sugars, 11g Protein
Pin this recipe here:
Dessert, Recipes Blog, Vegan | August 3rd, 2022