Chocolate Chip Cookie Dough Dip

This dip was devoured so quickly when I recently made it that I didn't even have enough time to make it presentable enough for a photo!  We had family here and I thought it seemed like a great little treat.  It did not disapoint! We served it with graham crackers but gingersnaps would taste great as well.  I won't judge if you just want to eat it by the spoonful!

I have shared the recipe a few times already and everyone has said it was also a great hit at their gatherings. Seriously, how can you go wrong with a cookie dough dip??!!



Ingredients:

• 1 15oz can chickpeas or white beans (drained and rinsed very well) 
• 2/3 cup coconut sugar
• 1/4 cup natural peanut butter, other nut butter or melted coconut oil
• 3 tbs  rolled oats, quick oats or ground flax
• 2 tsp pure vanilla extract
• 1/8 tsp baking soda
• 1/8 tsp sea salt
• 1/4 cup dairy free milk (I used almond milk)
• 1/3 to 1/2 cup chocolate chips

Directions:

1. In a high quality blender or food processor, process all ingredients except for milk and chocolate chips until completely smooth.
2. Add the milk and blend until final result has texture of cookie dough. You can add more or less milk to get the correct texture.
3. Stir in by hand chocolate chips.
4. Refrigerate leftovers (if there are any left!) in a covered container. 

http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/