Edible Cookie Dough Dip (3 ways)
Ingredients
Chocolate Chip Cookie Dough Dip
-
15
oz
canned garbanzo beans, rinsed and drained
-
½
cup
all-natural cashew butter
-
2
teaspoons
vanilla extract
-
3
tablespoons
maple syrup
-
1½
tablespoons
water
-
2
tablespoons
mini chocolate chips
Churro Cookie Dough Dip
-
15
oz
canned garbanzo beans, rinsed and drained
-
2
tablespoons
water
-
1
teaspoon
vanilla extract
-
2
teaspoons
ground cinnamon
-
1
tablespoon
coconut sugar
-
4
Medjool dates
pitted
-
1
tablespoon
coconut oil
-
1
pinch
salt
Instructions
- Combine all ingredients in a high-speed food processor.
- Blend on high for 1 to 2 minutes, stopping to scrape the sides as needed.
- Blend until the mixture is smooth.
- Serve with crackers, fruit, vegetables, or cookies.
Nutrition Facts (estimated)
Servings
6
Calories
244
Total fat
13g
Total carbohydrates
26g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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