This is what happens when two roommates are bored on a Monday night:
Brownie batter happens.
Just to be clear: Lentil stew also happened Monday night. We didn’t only eat brownie batter for dinner. Although that might have been fun…
By popular demand, what follows is a sugar-free version of my Dark Chocolate Brownie Dip.
Emily and I liked this version, but I haven’t actually tried it on any of my other friends yet. So if you’re planning to bring it to a party with people not used to healthy-tasting desserts, I’d stick with the original decadent dip, linked above. (Or taste-test the following version before serving it to others. Then again, I think you should always taste-test before bringing a dish to a party!)
No-Sugar Brownie Batter Dip
Inspired by the Sugar-Free Cookie Dough Dip
- 1 can garbanzo beans, drained (250g)
- 2 tbsp cocoa powder
- up to 2 tbsp milk of choice
- 1/4c nut butter of choice (or oil, if you don’t want any nutty flavor)
- 1 tbsp pure vanilla extract
- a little over 1/8 tsp salt
- 1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)
- optional: feel free to add flaxmeal or quick oats
In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid) to a food processor and blend until very, very smooth. It tasted much better in a food processor than in a Vitamix, so use a blender at your own risk. To make this taste more like brownie batter from a boxed mix, use dutch-processed cocoa or Hersheys special dark. This dip can be served as a dessert dip, as a spread with fruit or crackers, eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes.
If you wish, you can add some Sugar-Free Chocolate Chips.
Link Of The Day:
Hey Katie, I really love your blog and recipes! I did want to comment though that it is kind of misleading when you label a recipe as sugar free but include bananas or dates in the recipe.. Even though your not putting processed sugar in the mix, it still has sugar! Maybe sugar free versions can include stevia?
Hi Katherine,
A few other commenters actually have been posting about this in a different post. Here’s the thread if you’re interested: https://lett-trim.today/2011/09/27/new-recipe-sugar-free-cookie-dough-dip/#comment-139200%3C/a%3E%3C/p%3E
I made this with a very ripe banana (and half a not-as-ripe banana) instead of dates, and I added flaxseed meal.. YUM!
Al, you are smarter than me. Dates are 8 bucks a pound FFS. Four of the little suckers cost me 2, Geez-ass. I have not bought dates in a year, so maybe it was time but a the texture and sweetness of both is probably similar enough to make for a suitable substitution. As this my first time making the dip, I did not want to distract from the chocolate flavor, and I thought the banana might do that, but in the future I will try the banana.
To Ms. Katie,
Do you use whole dates? Do you use already chopped dates (from Sun-Maid)? The pre-chopped variety was all I could find in my local grocery store’s baking isle. The only whole dates I found were in the produce section and they were wicked expensive. I only bought four, that could be 1/4-1/3 of a cup. I am going to supplement with molasses, which may go well with the chocolate.
I use Sunmaid whole dates… but maybe the pre-chopped ones could work too?
Feedback:
Oops. Anyway, I decided not to use most of the soaking liquid from the dates. That may have been a mistake as the “dip” came out with the consistency of a spread. I used chocolate hazelnut butter (not Nutella, actually hazelnut butter) and added a tablespoon of molasses to make up for the lack of date-soaking water. The taste was fine but it lacked the “pop” of chocolate that I would expect from actual brownie batter. I picked up the hazelnut and the vanilla was really strong. I melted some 90% chocolate and added that. I thought it might loosen up the consistency but it may have had the opposite effect. So the texture is kind of dry and chunky (like a spread); and, there is not a very strong chocolate flavor (like actual brownie batter). Any advice you may provide would be helpful.
Unfortunately, I definitely wouldn’t have gotten rid of the soaking liquid… :-?.
Maybe add a little almond milk?
Wow! So good, my kids all have happy chocolate covered smiles thanks to Chocolate Covered Katie! I didn’t soak the dates (just not organized enough) but the vitamix dealt with them just fine, and I upped the liquids.
Hey Katie! I’ve been stalking your blog for a while now, but this is the first time I’ve left a comment. Just wanted to let you know that I SO appreciate your tasty inventions! I tend to eat really healthily… until it comes to desserts… so I am loving the the creative genius of your healthy desserts! I’ve also been spreading the word to friends and family!
As a side note, I made this recipe tonight and used raisins instead of dates, bc I only had raisins. Same proportions and everything, as well as the soaking water, and it turned out great! 🙂
Thanks for making me smile, and glad to know that the raisins worked. 🙂
Hi Katie! I love your recipes! Any kind of alternative sweetener negatively affects me…splenda>migraines, stevia>bloating…so I LOVE these sugar free recipes using dates. Thank you so much! I’m soaking dried chickpeas and dates to make this tomorrow. Have you ever experimented subbing applesauce or a banana for the oil? Do you have any guesses or recommendations?
Hi!
I’m sorry if this has been asked before or already answered. Anyone can answer me if they want to.
What are Garbanzo beans? Can I use chick peas or white kidney beans instead?
Garbanzo beans are the same thing as chickpeas.
My ice cream loving husband loves this frozen! Good ice cream substitute! 🙂
Would raisins work, instead of the dates?
If you try it, please report back!! 🙂
All I can taste when I make these dips is chickpeas but they look so lovely in the pictures 🙁 Any other substitutions for the beans?
Thanks so much for this recipe! It is delicious and very adaptable. It has become a staple dessert in our house. I enjoy adding a little vanilla and almond extract to give it the taste of my favorite chocolate cake batter. Tonight we will eat this with apples, apricots, and cherries to dip with! I really appreciate the creativity and attention to healthy living that goes into your recipes. <3
Could you use black beans instead of chickpeas since they’re a dark bean? Or is their taste more bean-y? I’m just curious!
This stuff is awesome. Make a batch every other week and use it to spread on sprouted grain toast in the morning. 🙂 I use cashew butter to keep it tasting more like chocolate and less like any other nut butter. Great recipe!
Hello,
I am wondering if this is spreadable? Would it be able to be used as a frosting?
Thanks!
I think you could… maybe add a little extra liquid?
I made the sugar free Hershey cocoa version, and ended up needing to increase the cocoa by a tablespoon, and the vanilla by a half teaspoon, but WOW, it tasted just like prepared brownie mix! Thanks so much Katie, your recipes are an inspiration, and have made my low sugar low wheat diet soooo much more bearable!