Edible Brownie Batter

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Edible Brownie Batter

Chocolate Almond Brownie Batter! You know when you bite into a super fudgey brownie, and it has that almost raw, chocolate, gooey inside that is to die for? That is exactly what this tastes like. 
My Notes:
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Meal Type: Dessert
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Food Processor, Oven
Servings: 12 servings
Calories: 101kcal
Ingredients
  • 2 cup(s) raw almonds*
  • 4 tablespoon(s) cocoa powder
  • 1/4 teaspoon(s) salt
  • 1 teaspoon(s) vanilla extract
  • 3 tablespoon(s) powdered sugar or more to taste**
  • 1/2 to 3/4 cup(s) Water
Instructions
  • Preheat your oven to 350F (180C).
  • Spread the almonds out on a baking tray and bake for about 15 minutes untril fragrant. Be careful not to burn them. Let the almonds cool. It's ok if they are still warm when you process them, but if they are too hot they can damage your food processor. (I learned this this hard way).
  • When the almonds are cooled add them to the food processor and start grinding. Keep blending! They will grind to a powder, then that powder will start to thicken, then it will start to ball up, then it will relax and look like almond butter, but you aren't done yet! Keep blending until the oils are released and it becomes shiny. Congrats, you just made almond butter! This process can take anywhere from 5 to 15 minutes so be patient! It will eventually get there.
  • Now add the cocoa powder, salt, vanilla extract, powdered sugar, and 1/2 cup of water. Blend to incorporate. Add 2 tablespoons more water at a time until the desired consistency is reached. I found that 4 more tablespoons was perfect for me. You just don't want to add too much right away, because you can't take it back, so better to go slow here.
  • Use as a dip or spread for fruit, on toast, on top of vegan ice-cream, or the way I like it, eat it right off the spoon.
Notes
You can use unsalted roasted almonds and skip the roasting step if you prefer, but I think the flavours are best when the almonds are freshly roasted.
For nut-free: Sub almonds for walnuts, cashews, or pumpkin seeds, or sunflower seeds if preferred
**You can alternatively use 3 to 4 tablespoons of maple syrup or agave instead of the powdered sugar. If you use a liquid sweetened, start with 1/4 cup of water (instead of 1/2 a cup) and add two more tablespoons of water at a time until desired consistency is reached.
Nutrition
Calories: 101kcal
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