have you heard of it? have you tried it? no, seriously. it’s kind of amazing.
cookie dough dips have recently become a big thing in the ol’ blogosphere, with recipes literally popping up left, right, and center. generally speaking, they have a base of either garbanzo beans (a.k.a. chick peas) or black beans, depending on the flavour they are aiming to imitate, and then a variety of add-ins (i.e. raisins, coconut flakes, chocolate chips, nut butters, etc.)
basically, being me, when i stumbled across a recipe promising to taste like cookie dough (which i absolutely LOVE, by the way) and presented as a healthy snack, perfect with fresh fruit, crackers, or on it’s own, i obviously jumped on it. not to mention the fact that i already had all the ingredients in my kitchen cupboards.
and now, well…
i really think you should try it.
recipe (adapted from CulinaryAdventureInTheKitchen):
- 1/2 a 15 oz can of chickpeas, drained and rinsed
- 1 tsp vanilla extract
- 2 tbsp natural peanut butter (or 3)
- 2 tbsp soy or almond milk (dairy would work fine as well)
- 1/4 cup rolled oats
- 1/3 cup chopped, pitted dates
- pinch of salt
- 1/3 cup add-ins (whatever you like, really… see examples above. i think i used raisins, dried cranberries, chocolate chips, and hemp hearts)
- soak the dates in the milk for a few hours to soften them (i actually omitted this step because i was super hungry, and a couple hours is a LONG time to wait when you’re super hungry… that being said, you should probably do this step, because i’m pretty sure the dates here are being used as the recipe’s sweetener… i just added in more peanut butter.) remove from milk (reserve the milk), put in a food processor, and pulse to chop finely.
- add the chickpeas to the food processor, and process until roughly chopped.
- blend in the rest of your ingredients, except the add-ins, mixing until very smooth.
- toss in your add-ins, and pulse a few times to combine.
- transfer to your favourite bowl, and dig in.*