If you’ve read my White Bean Chocolate Chip Cookie Dough recipe, you know that I love eating raw dough and batter.
Sometimes it feels even more decadent to eat the batter than it does to eat the actual dessert once it’s baked! (Is that weird?) So I figured, why bother with the baking part? Why not make a healthy, egg-free version of the batter, grab a spoon, and go to town?
This brownie batter would also make a great topping for graham crackers or crepes!
Brownie Batter That’s Actually Healthy!
Servings: Makes about 1 1/2 cups of batter
- 1 can (15.5 oz) white beans, rinsed very well (I used Great Northern Beans)
- 1/3 cup old fashioned or quick oats
- 1/3 cup unsweetened cocoa powder
- 1/3 cup unsweetened applesauce
- 1/3 cup light organic coconut milk
- 1/4 cup creamy peanut butter
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1/3 cup mini chocolate chips (optional)
- Combine all ingredients except the chocolate chips in a food processor or blender and blend until completely smooth, stopping to scrape down the sides as needed
- If using the chocolate chips, stir them in at the end
- Store in a sealed container in the refrigerator, and sneak as many spoon-fulls as you want throughout the day!
Note: This recipe isn’t super sweet because I wanted to keep the sugar to a minimum. If you want it to be sweeter, try adding 1/4 – 1/3 cup of maple syrup before blending!