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1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well - 250gm after draining)
1/8 tsp plus 1/16 tsp sea salt
Just over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice
Up to 1/4 cup milk of choice, only if needed
Sweetener of choice (see note below, for amount)
2 tbsp Bliss Elixir COCO IMMUNE
1/3 cup chocolate chips (optional)
2-3 tbsp oats or flaxmeal
Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips if using. If made correctly and blended long enough, this should have the exact texture of real cookie dough!
Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can get away with less sugar– some people will be perfectly fine with just 3 tbsp for the whole recipe! And if you don’t want any sugar, check out the “no-sugar” version on the Chocolate covered Katie website.
Eat with a spoon, make a trifle, use it as a dip or stir it into coconut ice cream!
Time – 10 MINUTES
Serves – 2-4
This recipe has been featured by Cooking Light, Bon Appetit, CNN, Shape, Glamour, The Philadelphia Inquirer, and The Huffington Post; and it has inspired bloggers everywhere to post their own versions of the now-famous dip on their blogs.
For a simpler version, add 2 tbsp of Bliss Elixir COCO IMMUNE to this recipe https://chocolatecoveredkatie.com/2016/07/11/raw-cookie-dough-recipe/
