Gluten Free Vegan Brownie Batter Cups


  • 1 can (15.5 oz.) low sodium chickpeas, drained and rinsed
  • ¾ cup gluten-free vegan dark chocolate chips

  • 1⁄2 cup Our Family® Almond Butter
  • 1⁄4 cup Our Family® Maple Syrup
  • 1⁄4 cup Our Family® Unsweetened Cocoa Powder, plus additional for garnish (optional)
  • 1 tsp Our Family® Almond Extract
  • 1⁄8 tsp Our Family® Fine Sea Salt
  • 1 cup coconut whipped topping
  • 1⁄2 cup raspberries
  • Fresh mint for garnish (optional)


Approximate nutritional values per serving (1 brownie batter cup): 428 Calories, 29g Fat, 11g Saturated Fat, 0mg Cholesterol, 194mg Sodium, 47g Carbohydrates, 11g Fiber, 24g Sugars, 21g Added Sugars, 11g Protein


  1. In food processor, purée chickpeas, ¼ cup chocolate chips, almond butter, syrup, cocoa powder, almond extract, salt and 2 tablespoons water on high until smooth, scraping down bowl occasionally; fold in remaining ½ cup chocolate chips. Makes about 2 ⅓ cups.
  2. Divide chickpea mixture into 6 (8-ounce) glasses; top with whipped topping and raspberries. Garnish with cocoa powder and mint, if desired.

What we’re making this week

Chorizo Egg Quesadilla

Chicken Bacon Ranch Sliders

Crispy Sugar Snap Peas