I want to try something new…..(No Sugar!) Cookie Dough Dip

Like this recipe whose title sounds amazingly yummy, but the ingredients, uhh gross! But, I will never know unless I try eh?
So here is the recipe and I’ll try to post the photo from this ladies website. Oh, ‘this’ lady, is called Katie. Chocolate Covered Katie to be exact =) I found this recipe on Pinterest and I couldn’t resist, as what young lady does not like cookie dough? I mean, come on!
BUT it has chickpeas as the main ingredient, all I think of is hummus! Which yes, is gorgeous, it doesn’t lend itself to the wonderful picture of chocolate chip cookie dough!
hmmm…..
I guess just check it out yourself!!

No sugar!) Cookie Dough Dip

It’s gluten-free, too.
Inspired by my blog’s most-popular recipe.

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.

If you wish, you can use: Sugar-Free Chocolate Chips.

This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!

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Now this is the Original recipe and really there isn’t much difference!  Atleast not to my untrained eye!
Inspired by this awesome recipe.

1 1/2 cups chickpeas (1 can, drained) (250g)
1/8 tsp plus 1/16 tsp salt
tiny bit over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)
Sweetener (see note below, for amount)
1/3 cup chocolate chips or Sugar-Free Chocolate Chips
2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

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Author: ALM

*ulsterman & american in birmingham UK *5 young boys *christians *missionaries *homeschooling our children *photographers

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