Cookie Dough Dip

If you were one of those people that bought pre-made cookie dough from the supermarket but just ate it raw then this recipe is for you. Totally delicious with a lot less sugar and no raw egg to worry about.

Recipe

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SERVES: 6

INGREDIENTS:

  • 1 can chickpeas, rinsed and drained
  • 2 tbsp maple syrup / honey or ¼ cup granulated stevia
  • 1 tsp vanilla essence
  • 1 tbsp tahini (optional)
  • 2 tbsp coconut cream
  • 1 tsp cinnamon
  • ½ tsp pink salt
  • 40g of 85% dark chocolat

METHOD:

  1. In a food processor add the chickpeas, sweetener, vanilla, tahini, coconut cream, cinnamon and salt. Blend until smooth and taste for sweetness – add a little more and blend again if desired.
  2. Put the chocolate into a sandwich bag, squish out the air, seal and bash with a rolling pin into small chunks.
  3. Stir through half of the chocolate into the cookie dough, and serve into a dip bowl.
  4. Sprinkle over remaining chocolate chunks and serve with their favourite fruit.

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Cookie Dough Dip

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

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