Monday, August 24, 2015

Cookie Dough Dip (WFPB, Gluten-free, Sugar free)

This is one of my all time favorite desserts from Chocolate Covered Katie.  It makes a great classroom birthday party treat everyone loves.  Plus it is really easy to make as long as you remember to pre soak the dates.

Ingredients
  • 1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)
  • heaping 1/8 tsp salt
  • tiny bit over 1/8 tsp baking soda
  • 1 tbsp plus 1 tsp pure vanilla extract
  • 1/4 cup nut butter of choice (sunflower butter works well)
  • 1 and 1/4 cups pitted dates (about 10 medjools)
  • 1/3 cup chocolate chips 
  • 2 tbsp oats, optional
  • plant-based milk of choice as needed for consistency
Instructions

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 process until very smooth. 

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