Thanks to my lovely Mother, I am addicted to Chocolate Chip Cookie Dough. I seriously can make myself sick by eating an entire bowl! Recently I have come across quite a few Chocolate Chip Cookie Dough Dip recipes on Pinterest, unfortunately most of them are either loaded with Sugar, or made with Garbonzo Beans. And while I am all about hiding beans in desserts, I couldn’t stomach the Cookie Dough Dip with beans as the primary ingredient.
I was in the process of creating a new health bar recipe in the handy dandy Vitamix and by default created this healthy Cookie Dough Dip! It is perfect as a dip for apples or as the filling between your favorite Cookie!
Or if you are anything like me…. you will not share and finish it right from the bowl!
YUM.
Vegan Gluten Free Chocolate Chip Cookie Dough Dip
2 Cups Raw Cashews or Cashew Butter
1/2 C. Nutiva Coconut Manna or Unsweetened Shredded Coconut
4 T. Nutiva Coconut Oil
1 T. Vanilla
3 T. Ground Flax Seed
1/2 C. Pitted Dates Soaked {or 1/4 C. Agave, Maple Syrup or Honey}
2 t. Sea Salt
1/2 C. Dark Chocolate Chopped {or Enjoy Life Vegan Chocolate Chips}
Get Cookie Dough Eating… {I mean making}.
Blend Cashews into a fine powder not quite as fine as flour {I used a Vitamix…. if you don’t have one use a food processor}. Spoon into large Bowl. Place remaining ingredients {except for chocolate chips} into food processor, blend well. Gently stir in cashews a little at a time. Stir until well combined. Fold in Chocolate. I used dark chocolate pieces and roughly chopped them in the Vitamix.
Enjoy!!
Try not to eat it all in one sitting!
The husband recently gave me the vintage handstamped spoon pictured above. It is from this Etsy Shop….
