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This chocolate hummus brownie batter dip is protein packed, ooey gooey, has just the right amount of sweetness, and is fully vegan plant based!
This hummus has a base of black beans which contributes to the beautiful deep color and richness of the dish. It literally takes less than 5 minutes to pull together and is so rich in protein. It’s truly the perfect lazy girl vegan snack!
I know when we think of vegan desserts we think they might be too healthy and not taste any good.
However, you can’t even taste the beans in this chocolate hummus recipe. They act as a gluten free base to replace flour and also provide so much more protein!
What you’ll need- Chocolate hummus
- Black Beans– You can also use chickpeas but it hasn’t been tested with this recipe.
- Cacao Powder– I used carob which is a healthier chocolate alternative! Grab some using this link.
- Nut/Seed Butter– I used homemade sunflower seed butter. Learn how to make your own with this recipe.
- Medjool Dates
- Nut Milk
- Vanilla
- Nut Milk
How to make Chocolate Hummus Brownie Batter Dip
Step One:
Allow your dates to soak in just enough boiling water to cover them for at least 5 minutes while you throw in all your other ingredients (minus the almond milk) into your food processor or blender.
Advice: A Blender can be used for this but food processor has more surface area space and is much easier for this recipe
Step Two:
Once your dates are nice and soft (after about 5 minutes) go ahead and blitz the chocolate hummus batter while slowly pouring the nut milk in.
Your brownie batter is finished once you’ve reached the texture you like and everything has evenly combined. Feel free to add more nut milk for a thinner consistency or more dates for a sweeter batter. Enjoy with sliced fruit or pretzels and dig in!
How to store Chocolate Hummus
This brownie batter dip can last in the fridge for 5-7 days making it perfect for meal prep! Although it is a sweet vegan dessert, I also love to have this for breakfast with a side of fruit!
It makes for the perfect protein packed and filling vegan breakfast and keeps me full for hours.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later.
Check out these other delicious chocolate recipes you’ll also love
Aphrodisiac Chocolate Milk (dairy free)
Chocolate Chip Energy Balls (raw)
Chocolate Hummus Brownie Batter Dip
Equipment
- Food Processor can also use blender
Ingredients
- 1 & 1/2 Cups Cooked Black Beans can sub chickpeas
- 1/4 Cup Cacao Powder can sub carob
- 1/3 Cup Nut Butter I used sunflower seed
- 4-6 Medjool Dates soaked in hot water, add more for a sweeter batter
- 1/8 Cup Nut Milk
- 1/4 Teaspoon Cinnamon or more
- 1 Teaspoon Vanilla
Instructions
- Allow your dates to soak in just enough boiling water to cover them for at least 5 minutes while you throw in all your other ingredients (minus the almond milk) into your food processor or blender. Advice: A Blender can be used for this but food processor has more surface area space and is much easier for this recipe
- Once your dates are nice and soft (after about 5 minutes) go ahead and blitz the chocolate hummus batter while slowly pouring the nut milk in. Your brownie batter is finished once you've reached the texture you like and everything has evenly combined. Feel free to add more nut milk for a thinner consistency or more dates for a sweeter batter. Enjoy with sliced fruit or pretzels and dig in!
