Every once in a great while, I want to epically face plant in a pile of chocolate. Happens to us all, I'm sure. I also much prefer filling my belly with ingredients that aren't garbage, so I decided to make own sweet treat. On its own, this dip freakin' rocks. And while I have no shame and would totally just use my fingers to dip into it, I was looking for a snazzy way I could serve this. And there is only one obvious answer here people—brownie brittle. It's like a chocolate cracker, which is the absolute perfect edible transport system for the cookie dough.

Brownie Brittle With Chickpea Cookie Dough Dip [Vegan, Gluten-Free]

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Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1/4 cup almond butter (can can sub any nut butter here)
  • 1/4 cup almond milk, unsweetened
  • 2 tablespoons maple syrup
  • 1/4 cup ground flax
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Dash of salt
  • 1/3 cup dark chocolate chips

For the Brownie Brittle:

  • 1/2 cup oat flour
  • 1/2 cup granulated sugar
  • 2 tablespoon cocoa powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons flax meal
  • 6 tablespoons water
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Dash of salt
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Preparation

  1. Take all of the ingredients except for the chocolate chips and place in food processor. Process on high until fully incorporated and fluffy. Place into bowl and stir in the chocolate chips.
  2. You can either eat right away OR you can freeze and eat later. Once frozen it can also be cut into squares and eaten as fudge.

To Make the Brownie Brittle:

  1. Preheat oven to 350 and line a cookie tray with parchment paper.
  2. Place all the dry ingredients (except the flax meal) and place in a medium bowl. Mix to combine.
  3. In a small bowl, mix the flax meal and water together, set aside.
  4. In another bowl, combine the flax meal mixture, oil and vanilla together and mix to combine. Add in the dry ingredients.
  5. Using a spatula, pour the batter onto the baking sheet and smooth out as thin as possible.
  6. Bake 15-20 minutes (or until desired crunchiness) Once finished, let rest of pan for about 10 minutes, then break or cut into pieces and place on cooling rack. Enjoy!

Notes

Inspired by DamyHealth and Serious Eats

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Nutritional Information

Total Calories: 2345 | Total Carbs: 295 g | Total Fat: 126 g | Total Protein: 56 g | Total Sodium: 2520 g | Total Sugar: 156 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.