It’s been a busy couple of weeks, with lots of presentations and exams. After five Poison Prevention presentations at local elementary schools, it really made me miss my days of being a camp counselor at Camp Invention.. and I totally forgot about all the crazy things kids will think up just to be able to share something.. gotta love it! Our presentation was Phineas and Ferb themed, so that was a good bit of fun.
With my last exam of the week today, and the next one not until Monday, I finally had some time to relax today and just enjoy myself. This, of course, means that I’ve been rewatching some Downton Abbey. I’ve been going through withdrawal. So of course, relaxing means you need a tasty treat.. but not necessarily unhealthy..
…Enter this brownie batter dip. It has a secret ingredient that packs it with protein and fiber, and you’d never know what it was by the taste of it – chickpeas! It’s also sweetened with dates, so it has no added processed sugars, which is always great. I’ve noticed lately that when I have the tiniest bit of added sugar, I can really feel that sugar high, so this was perfect. Fruit never bothers me! 🙂
I made half a recipe of this because I also wanted to try out another dip (which will be following shortly), so I used one can of chickpeas for both dips. I was a bit nervous about how this would taste, so I was glad to have only half a recipe.. but now that I’ve tried it, I won’t worry about making a full recipe next time; this was absolutely delicious!
This dip really tastes like brownie batter. It’s nice and sweet with a deep chocolate flavor, and I studded it with chocolate chips also for an extra boost. It’s a great dip for graham crackers, apple slices, pretzels.. or you could slather it on pancakes (I did this with almond flour pancakes – it was like cake for breakfast!), or eat it by the spoonful.. I’ve done it all, and it never disappointed me! And you totally can’t tell that they’re chickpeas in there. Alex agreed, and he hates healthy stuff, usually.
Brownie Batter Dip
adapted from Chocolate-Covered Katie
1 can (15.5 oz.) chickpeas (garbanzo beans), drained
1 1/4 cup Medjool dates, pitted
6-8 T cocoa, to taste
2 T almond butter (or another nut butter)
2 T coconut oil
1 T vanilla
1/4 t salt
2 T dark chocolate chips
In the bowl of a food processor, pulse the dates until chunky. Add in the chickpeas, almond butter, coconut oil, and vanilla. Blend until smooth. Add in the salt and cocoa, and blend until well mixed. Add in the chocolate chips and either stir or pulse a few times to break up into coarse pieces.
Serve with graham crackers, pretzels, apple slices, eat it by itself, spread it on pancakes, toast.. you name it, it’ll probably be delicious!