Chocolate Chip Cookie Dough Dip
I can't even begin to describe the amazingness that is this healthy little treasure!
Tastes great, is the perfect consistency, and is an easy craving killer without the guilt!
Spread this Chocolate Chip Cookie Dough Dip onto toasted pita chips, as a dip for apple slices, as a topper for Healthy French Toast, in a wrap with sliced bananas...or if you're anything like me,
just eat it with a spoon!
Ingredients:
- 1 cup organic garbanzo beans (canned/reduced sodium)
- 1/2 cup unsalted cashews (soaked for at least 2 hours)
- 1/4 cup natural peanut butter
- 2 tbsp date paste
- 2 tsp vanilla
- 1/8 tsp sea salt
- 1/8 tsp baking soda
- 4 tbsp Stevia
- 2 tbsp almond flour (reduce for a dip that is less thick)
- 1/2 cup dark chocolate chips
Directions:
- drain and rinse the cashews
- in the food processor, blend the beans and cashews until finely crumbled
- add the wet ingredients (peanut butter, date paste and vanilla). Blend until smooth.
- add the dry ingredients (sea salt, baking soda, Stevia). Blend until smooth.
- in increments, combine the almond flour. Use an amount the gives you the desired consistency. I wanted my dip to be firm and on the thicker side, so I used 2 tbsp.
- using a spoon/spatula, fold in the chocolate chips
- store in the refrigerator and serve slightly chilled
- makes almost 2 cups of dip
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