chocolate chip cookie dough dip
- 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.)
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.
Serving Size: 1 medium sized bowl
Number of Servings: 1
Recipe submitted by SparkPeople user KATIEABDAI.
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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