At first glance, I couldn't understand the dare. What's so daring about cookie dough dip? But then I looked at the recipe...
What makes this rebellious is that this is a healthy cookie dough dip. It's so healthy that you could potentially eat the whole recipe and not feel like a complete loser. Indeed, you could even let your 5-year-old eat a bowlful and be all right with it. Which is why I'm all about it.
What makes this good for you is that the base of the dip is made with garbanzo beans! Yep, as in chickpeas. I know, I know. Yuck, you say. Disgusting! But it's actually really good . . .
And it really isn't as strange as it may seem at first. A lot of cultures use beans in dessert recipes. I've seen them on Thai menus, bean pies are fairly popular, and you've probably heard of black bean brownies. Plus, with over 600 re-pins, this recipe is becoming quite known itself.
There are two versions of the recipe and I've tried both. The sugar-free version uses dates as a sweetener whereas the regular version uses brown sugar. While they're both pretty good, I prefer using the brown sugar. It makes the dip taste almost exactly like cookie dough because it provides a slightly crunchy texture.
This recipe comes from the blog ChocolateCoveredKatie.com which is dedicated to healthy dessert recipes. It's worth checking out.
Here follows my adaptation of the Chocolate Chip Cookie Dough Dip
Ingredients 1 can organic garbanzo beans, drained heaping 1/8 teaspoon salt 1/8 teaspoon baking soda 2 tsp pure vanilla extract 1/4 cup almond butter 1/3 cup brown sugar 1/3 cup chocolate chips
Add all ingredients except chocolate chips to a food processor and process until smooth. Chocolate Covered Katie says not to use a blender. Mix in the chocolate chips. Eat by the spoonful and let me know what you think!
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