16

Aug. '12

Cookie Dough Dip - inspired by Chocolate Covered Katie’s many recipesIngredients: 1 1/2 cups (or 1 can) chickpeas 3 tbsp softened butter, vegan butter substitute, or nut butter of your choice (if using a nut butter, the dip may take on that taste) 1 tbsp applesauce 2 1/2 tsp vanilla extract pinch baking soda pinch salt 3/4 cup sugar (If you don’t have a big sweet tooth, you can use less.  Just taste as you go) 1/4 cup quick oats or ground flax Rinse and drain chickpeas very well.  Then, put all ingredients into a food processor and blend away until smooth.  Scoop dough into bowl and top with chocolate chips and/or sprinkles if desired.  Store in fridge (If using butter, the dip will harden when chilled)

Cookie Dough Dip - inspired by Chocolate Covered Katie’s many recipes

Ingredients:

  • 1 1/2 cups (or 1 can) chickpeas
  • 3 tbsp softened butter, vegan butter substitute, or nut butter of your choice (if using a nut butter, the dip may take on that taste)
  • 1 tbsp applesauce
  • 2 1/2 tsp vanilla extract
  • pinch baking soda
  • pinch salt
  • 3/4 cup sugar (If you don’t have a big sweet tooth, you can use less.  Just taste as you go)
  • 1/4 cup quick oats or ground flax
Rinse and drain chickpeas very well.  Then, put all ingredients into a food processor and blend away until smooth.  Scoop dough into bowl and top with chocolate chips and/or sprinkles if desired.  Store in fridge (If using butter, the dip will harden when chilled)
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