chocolate chip cookie dough dip

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.)

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: http://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.