Vegan Cookie Dough Dip
When you’re making cookies, how often do you want to just scoop out the dough and eat the entire bowl as is?! Especially on Valentine’s Day, right? Growing up my mom would allow us to lick the beaters from her handheld mixer but that was the extent of it. Then we had to wait for the cookies to bake….LAME!
Now, as an adult, I present to you this egg free cookie dough that you can 100% eat by the spoonful or serve with apple slices/graham crackers for dipping! It’s delish if you ask me. What’s even better is it’s free of refined sugar and filled with dates which are rich in iron and fiber. Win, win! Happy Valentine’s Day, my loves!
Dairy free, gluten free, egg free, refined sugar free, soy free
Yield: 4 servings
Ingredients
1 can of white beans, cannellini or garbanzo will both work
1/2 cup dark chocolate chips
1/4 cup nut butter
1 cup of pitted dates, soaked for a few hours (or in boiling water for 30 minutes)
1 T vanilla extract
1/4 tsp sea salt
2 T coconut flour (almond flour would also work here)
Optional topping: 1/4 cup freeze dried strawberries
Directions
Rinse beans in a colander and shake out to remove excess water
In a food processor, add all ingredients except chocolate chips and blend until smooth
Remove blade and mix in chocolate chips
Top with freeze dried strawberries, if desired
Enjoy right away with a spoon, with sliced apples or graham crackers to dip, or store in the fridge for 3-4 days
