chocolate chip cookie dough dip

Name: chocolate chip cookie dough dip Recipe
Yield: 1
Ingredients: 1 1/2 cups chickpeas (1 can drained) (250g); heaping 1/8 tsp salt; tiny bit over 1/8 tsp baking soda; 1 T plus 1 tsp pure vanilla extract; 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter some people say it has a slight �pb cookie dough� taste so you can sub oil if you don�t want that.); 1 and 1/4 cup pitted dates (I used SunMaid from a regular grocery store); 1/3 cup chocolate chips (see link below for sugar-free option); 2 T oats (You can omit); (nondairy) milk as needed (depending on the consistency you want. I used a few T.)

Number of Servings: 1

Ingredients

1 1/2 cups chickpeas (1 can, drained) (250g)heaping 1/8 tsp salttiny bit over 1/8 tsp baking soda1 T plus 1 tsp pure vanilla extract1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, some people say it has a slight �pb cookie dough� taste, so you can sub oil if you don�t want that.)1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)1/3 cup chocolate chips (see link below, for sugar-free option)2 T oats (You can omit)(nondairy) milk as needed (depending on the consistency you want. I used a few T.)

Directions

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates� soaking liquid), except chocolate chips, to a food processor and blend until very smooth. This recipe came from: https://chocolatecoveredkatie.com/2011/09/27/new-recipe-sugar-free-cookie-dough-dip/

Serving Size: 1 medium sized bowl

Number of Servings: 1

Recipe submitted by SparkPeople user KATIEABDAI.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 2,167.9
Total Fat: 87.5 g
Cholesterol: 24.1 mg
Sodium: 1,456.6 mg
Total Carbs: 313.0 g
Dietary Fiber: 37.9 g
Protein: 40.5 g

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