Recipe by Katie Mae
Who doesn’t love cookie dough? I remember, years ago when Nestle started selling precut cookie dough, my dad and I would eat at least half the package before it was even time to put the dough in the oven. Now, I can thankfully say that hasn’t happened in over 10 years. It’s bitter sweet not having the dough anymore, but I know I’m healthier without the excess sugar and fat, and raw eggs!
I admit that sometimes I do miss the childhood flavor of cookie dough. So I love having this yummy dip as a healthier alternative. You’ll never believe the “secret” ingredient – garbanzo beans! Instead of chocolate chips, try flavoring this cookie dough dip with shredded coconut or dried fruit. My favorite way to have it is with sliced apples or spread in between two banana slices. It’s also delicious mixed into oatmeal or spread on top of pancakes. Enjoy!
Makes about 2 cups
Ready in minutes
Stores days in fridge (unassembled)
- 1½ cups dates, pitted & soaked for 4-8 hours
- 1 can (15 ounces) garbanzo beans, drained and rinsed (or 1½ cups)
- ¼ cup of the date soak water
- 1½ tablespoons vanilla extract, alcohol-free
- 2 tablespoons almond butter
- 2 tablespoons cashews, ground
- 2 tablespoons flaxseed, ground
- ¼ teaspoon cinnamon
1. Soak the dates in water for preferably 8 hours, but a minimum of 4 hours. Strain the dates from water, but make sure to save ½ cup of the soak liquid.
2. Add the dates and garbanzo beans to a food processor (for best results do not use a blender). Add ¼ cup of the soak liquid to food processor along with remaining ingredients. Blend until very smooth.
3. There should be no trace of dates; they should be completely broken up. You may want to add another ¼ cup of soak liquid if consistency is too thick. If so, make sure to blend again until you have a smooth, even consistency.
4. This can be served as a sweet dip or spread.
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