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:
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!