Cookie Dough Dip
Prep time
Total time
Serve this nutritious dip at any party, and it'll be a hit! Simply blend the ingredients together and serve it with apples or graham crackers. Vegan & GF. Adapted from ChocolateCoveredKatie.com.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Dessert
Serves: 2 cups
Ingredients
- 1 15-oz can chickpeas (low sodium), drained and rinsed well
- ¼ c. rolled oats (certified gluten-free if needed)
- ¼ c. pure maple syrup (or sweetener of choice)
- 2 T. almond butter
- 2 T. tahini (or 2 more T. almond butter)
- 2 t. vanilla extract
- ¼ t. sea salt
- ⅓ c. vegan chocolate chips (I prefer mini chips)
- ----------------------------------------------
- Sliced apple and graham crackers for serving
Instructions
- Combine all dip ingredients except chocolate chips in a food processor until smooth. You may need to stop and scrape down the sides once or twice.
- Add all but about one Tablespoon of the chocolate chips into the food processor and pulse a few times to incorporate.
- Transfer the dip to a serving bowl, lightly cover, and place in the fridge at least one hour to chill and thicken a bit.
- Before serving, sprinkle the remaining chocolate chips on top of the dip so your guests can tell what it is.
- Serve with apple slices and graham crackers, or eat with a spoon!
Notes
You can serve this dip without chilling it in the fridge first, but I've found that it's much more cookie dough-like when it is cold and thick.
You can try making this in a blender if you don't have a food processor, but it will be much more difficult.
This dip keeps in the fridge about 4 days (but I doubt it will last that long!).
You can try making this in a blender if you don't have a food processor, but it will be much more difficult.
This dip keeps in the fridge about 4 days (but I doubt it will last that long!).
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/01/26/cookie-dough-dip/