This edible brownie batter is thick, gooey, intensely chocolaty, and so delicious. This treat is so easy to make and will satisfy any chocolate craving. It also happens to be vegan, gluten free, and paleo diet friendly.
This recipe is perfect for picky kids because it tastes like such a treat but it’s made from relatively nutritious ingredients. It’s an easy option for dessert or snack time.
Main ingredients and substitutions
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This recipe gets its chocolaty flavour from unsweetened cocoa powder. There are two main types of unsweetened cocoa powder – natural cocoa powder and dutch process cocoa powder. Either type of cocoa powder is fine for this recipe.
This dessert is sweetened with maple syrup. I love the combination of maple and chocolate and think it works well as a sweetener in this recipe, but you can substitute honey if you prefer (and if you don’t need this treat to be strictly vegan).
Almond butter gives this brownie batter its rich, gooey consistency. Almond butter is neutral in flavour and doesn’t overpower the chocolaty flavour of the cocoa powder in this recipe. If you’re not a fan of almond butter or need to avoid it for allergy reasons, there are many good alternatives you can use in this recipe instead. Cashew butter, walnut butter, and peanut butter are all good substitutes.
If you need to avoid nuts altogether, pumpkin seed butter works perfectly in this recipe. Sunflower seed butter is a good option too.
Regardless of which type of nut or seed butter you choose, be sure that it doesn’t contain added sugar or salt. Also, go for the creamy variety as opposed to crunchy.
This recipe calls for pure vanilla extract. Be sure to use the pure stuff if possible because artificial vanilla extract just doesn’t taste quite the same. Or for an extra special treat, you can scrape the seeds out of a vanilla bean if you happen to have one.
I like to include a bit of salt in this recipe. Salt enhances the other flavours and complements the sweetness of the maple syrup in this dessert. If you’re on a low sodium diet simply omit the salt.
How to make it
This dessert is quick and simple to prepare. Start by adding the cocoa powder, maple syrup, pure vanilla extract, and salt to a mixing bowl and use a whisk to mix until the cocoa powder is dissolved.
Next you’ll add the almond butter and whisk for a minute or two until all the ingredients are well combined and a thick, smooth, batter like consistency is achieved.
Serve this edible brownie batter at room temperature with a few chopped walnuts on top as an optional garnish (I love walnuts in brownies, so why not?).
Storing the leftovers
Store any leftovers in an airtight container in the fridge for up to five days.
More gluten free vegan desserts
These vegan brownie cookies are soft, chewy, and chocolaty. They’re easy to make for a nutritious dessert or snack.
These chocolate covered dates are an easy and delicious treat for special occasions. You can make an assortment with different toppings.
Or try these banana blondies. They’re gluten free, dairy free, and perfect when you’re craving a treat that combines the flavours of peanut butter, banana, and chocolate.
Edible Brownie Batter
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Optional garnish: chopped walnuts
- Add the maple syrup, cocoa powder, pure vanilla extract, and salt to a mixing bowl and mix well until the cocoa powder is completely dissolved.
- Add the almond butter and mix again until all the ingredients are combined.
- Garnish with chopped walnuts (optional) and serve at room temperature.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Makes approximately 1 cup of edible brownie batter.
- Store leftovers in an airtight container in the fridge for up to five days.
- For a nut free version of this treat, substitute pumpkin seed butter or sunflower seed butter instead of almond butter.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes made with nourishing, nutrient-rich ingredients.