If you’re looking for a dip/spread that’s a mix somewhere between this homemade Nutella (hazelnut cacao spread) and chocolate hummus, a creamy, rich spread/dip that tastes like brownie batter but without any butter, oil, dairy, or eggs, you’ve found it! This brownie dip tastes like brownie batter and works amazingly as a spread for toast or homemade banana bread or to be dipped into with seed crackers, etc! In fact, this dessert dip is 100% natural with a combination of hazelnuts, walnuts, cacao powder, dates (or date paste), and espresso. Unlike my chocolate hummus, there is no “hidden” veggie in this dessert dip either! Best of all, this chocolate nut butter is actually healthy. In fact, walnuts are packed with healthful fats and omega-3s as well as several vitamins including E, some B vitamins, iron, calcium, selenium, and zinc. Best of all they’re also packed with antioxidants – which not only fight free radicals but also have anti-inflammatory properties, and the ability to reduce harmful cholesterol levels. In comparison, hazelnuts are rich in omega-6 and omega-9 fatty acids as well as copper, manganese, and vitamin E. They are also packed with gut-friendly fiber and tons of antioxidants. Meanwhile, dates are low GI and also contain several vitamins, minerals, fiber, and antioxidants that promote brain health as just one of a long list of potential benefits.
The ingredients
Nuts: I used a combination of hazelnuts and walnuts. You could use almonds instead of hazelnuts, but I love how the hazelnuts provide the brownie batter with a “Nutella” flavor. Dates: you can use dates (I like Medjool) or date paste to naturally sweeten the brownie dip. Alternatively, use the liquid sweetener of your choice including a sugar-free alternative. Cocoa powder: I used unsweetened cacao powder. You could also experiment with using some Dutch-processed cocoa (used to make Oreos!). I find the flavor quite strong, so I would suggest a combination of both if you want to add it. Salt: just a pinch to enhance the chocolate flavor. Espresso: espresso shot or leftover coffee grounds (from filter coffee) have become a must-have in all of my chocolate recipes (like these fudgy brownies and my Fudgy Vegan Gluten-Free Chocolate Cake). Coffee helps to add depth and enhances the cacao flavor without tasting like coffee. Omit if preferred though. Milk: milk helps achieve a smoother consistency. You can use your preferred – dairy or dairy-free. You can also omit it if you prefer the batter less runny.
Optional add-ins
Vanilla extract: I use homemade vanilla extract. Other flavor extracts: just a few drops of natural flavoring can help elevate this dip even further – mint, orange, coffee, etc. Chocolate chips: if you want even more of a brownie batter dip experience, you can fold in a handful of chocolate chips to the dip after blending it.
How to make healthy brownie batter dip
Step 1: Prepare the nuts
Preheat the oven to 350ºF/175ºC. Spread all the nuts evenly on a baking sheet. Bake for 10-12 minutes or until slightly golden brown and begin to crack. Set aside to cool. Add slightly cooled nuts to the food processor and blend until butter forms, scraping down sides as needed. You can do this to your preferred level of thickness/smoothness. For traditional walnut butter, I’m known to blend for up to 15 minutes. To avoid overheating the machine, give your machine a break every 2-3 minutes, scrape down the sides of the jug then continue.
Step 2: Blend the brownie butter
Add the rest of the ingredients and mix once more until it reaches a spreadable thick batter. Add some milk (dairy or dairy-free) to help achieve a smoother consistency. Then transfer to a jar. If you refrigerate, it will get hard, so the best way is to leave it at room temperature. Dip: serve alongside a selection of sliced fruits for dipping: apple slices, orange segments, figs, banana (and dried banana chips). Freeze-dried and dehydrated fruit will also work really well in place of traditional crackers – these ginger chips could also work well. You can also dip homemade digestive biscuits, pretzels, and crackers into the brownie batter dip too. Spread: spread over toast, muffins, banana bread (or gluten-free banana bread), scones, Leopard Print Chocolate Bread (Brioche Recipe), etc. Drizzle: warm in the microwave for just a few seconds if it’s a little thick and then drizzle over Danish pancakes, French toast, oatmeal, overnight oats, chia pudding, ice cream, over this chocolate mug cake, etc.
Recipe notes
To prepare this dip in minutes, you can use ready-made walnut butter/ hazelnut butter. Then chuck all the ingredients and blend for a minute or two until it’s fully blended. The dip will be less thick and more smooth (depending on how smooth the nut butters were), but super delicious. A high-speed blender is best for this recipe. Otherwise, the process can take much longer to get smooth brownie butter.
More dessert recipes
Fudgy Peanut Butter Banana Brownies (Flour-Free, GF) The Ultimate Indulgent Fudgy Brownies Fudgy No-bake brownies (+ Frosting Option) Gluten-Free Brownie in a Jar Recipe (Edible Christmas Gift) Fudgy Vegan Gluten-Free Chocolate Cake Chocolate Hummus Vegan No-bake Chocolate Cake with Caramel (Mars Cake) Hazelnut Truffles (Vegan Ferrero Rocher)
If you try this healthy brownie batter dip recipe, let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie. Freezer: I haven’t tried to freeze this edible brownie dip, however, it should work. Freeze in a freezer-safe airtight container for between 2-3 months. Thaw in the fridge and reblend for a few seconds if needed.
