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Chocolate Brownie Batter Dip

Makes about 2 cups (500 mL)


    Chocolate Brownie Batter Dip

    As indulgent as it sounds, this dip is loaded with nutrient-rich functional foods that help support a healthy immune system. Black beans are a great source of protein and fibre, while raw cocoa powder contains compounds that have been shown to have antioxidant and anti-inflammatory effects on our bodies. 


    Think beyond the bowl and use this dip as a spread on toast or stirred into yogurt and topped with bananas for a sweet-tooth-satisfying yet healthy dessert.


    Chocolate Brownie Batter Dip


      • 19 oz (540 mL) can black beans, drained and well rinsed
      • 5 Tbsp (75 mL) raw cocoa powder
      • 1/4 cup (60 mL) maple syrup
      • 1 Tbsp (15 mL) grapeseed oil
      • 1 Tbsp (15 mL) water
      • 1 tsp (5 mL) vanilla extract
      • 1/4 tsp (1 mL) fine sea salt
      • 1 Tbsp (15 mL) finely grated dark chocolate (optional)
      • Grapes, bananas, strawberries, pretzels, or carrot sticks for serving (optional)


      Per serving (1/4 cup or 60 mL):

      • calories110
      • protein5 g
      • total fat3 g
        • sat. fat1 g
      • total carbohydrates19 g
        • sugars7 g
        • fibre5 g
      • sodium72 mg



      In bowl of food processor fitted with S-curve steel blade attachment, pulse together black beans, cocoa powder, maple syrup, grapeseed oil, water, vanilla extract, and salt until coarsely combined. Scrape down sides of food processor bowl with rubber spatula. Continue to blend until everything is thoroughly combined and smooth, pausing as needed to scrape down sides of bowl, about 2 to 3 minutes. Adjust consistency of dip to your liking by adding water a tablespoon at a time.


      Scrape into serving bowl and garnish with grated dark chocolate, if using. Serve alongside your desired dippers and enjoy. If not planning to enjoy immediately, dip will keep nicely in airtight container in the refrigerator for 1 week.



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