Cookie Dough Dip

A great tasty and unique dip to add to any spread or snack! Who's that cool person who brings cookie dough dip to a potluck? Now you are!😎

Every year, my siblings and I do a gift exchange, and this year my brother gifted me a new cookbook, Whole Bowls by Allison Day. This is the first recipe I tried from the book...I mean cookie dough, I just had to. It was very simple to make. You just put it all in a food processor!

Yes, the base is beans, and I know, beans as cookie dough sounds unappealing, but let me tell you, once you try this... your mind will change!😉

Ingredients

2 cups cooked chickpeas or white navy beans (great northern beans)
1/3 cup coconut oil, melted and cooled slightly (so it doesn't melt the chocolate)
1/4 cup maple syrup (plus more if you would like it to be extra sweet😋)
2 tsp vanilla extract
1/2 tsp sea salt (omit if using canned beans with added salt)
3 tbsp coconut flour
1/2 cup mini vegan dark chocolate chips or 2-3 ounces vegan dark chocolate, finely chopped

Method

In the food processor, blend the beans until smooth.
Add the oil, maple syrup, vanilla, and salt (if using), and blend for 30 seconds to 1 minute until creamy.
Add the coconut flour and blend, making sure to scrape the sides.
Pulse in the chocolate until just incorporated.
Transfer the dough to a covered container and chill for 2 hours.
Present the bowl as you would hummus or any dip.