I whipped this up and had it with a banana and some cherries on the side. Instead of regretting every bite of a dessert, like I usually do, I savored the flavors and knew that I was getting way more fiber and nutrients than I would with a store-bought brownie or cake.
This brownie batter is oil and sugar free, vegan, and gluten-free!
***Please note that this recipe is still rather high in calories and fat, but can be a healthier option for a chocolate dessert than SAD (standard American diet) ice cream, cake, or brownies. If you are doing the ETL initial 6-weeks, I would recommend that you avoid desserts that have this much dried fruit.***
Brownie Batter Dip
Time: 10 minutes
Servings: 8 servings
1 can cannellini beans (1.5 cups), drained and rinsed
3/4 - 1 cup lite coconut milk (see note below)
1/2 cup dates
1/4 cup nut butter (almond, peanut, or cashew butter would work best)
1/4 cup cocoa powder
1 tsp vanilla extract
Instructions:
1.) Place all ingredients and 3/4 cup of plant milk in a food processor. Process until smooth and creamy, adding more plant milk as needed.
2.) Serve at room temperature with apple slices and other fruit to dip.
3.) Store in an airtight container in the fridge until you lick the bowl clean... you know you will ;)
- I happened to have half of a can of lite coconut milk leftover to use up, but this recipe can be made with any other type of plant milk by adding 2 additional tablespoons of nut butter.
- In my recipe, I used almond butter, which blended nicely in texture and taste. Peanut butter would also work great for those who are looking for that Reeces flavor ;).
- For those of you looking for a similar taste, but with less sugar from dried fruit, I would suggest adding in a ripe banana for half of the dates called for.
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