Recipe from Plant-Based Katie Mae.
Editor’s note: You probably loved the taste of cookie dough as a kid, but now you know it’s not exactly a healthy choice. This plant-based recipe for cookie dough dip is a healthier alternative and makes a great appetizer or snack. It has no added sugar. Instead, it’s sweetened with dates — How awesome is that?
Healthy Cookie Dough Dip
Per Serving 281 calories
Fat 4 g
Carbs 53 g
Protein 12 g
- 1½ cups dates, pitted & soaked for 4-8 hours
- 1 can (15 ounces) garbanzo beans, drained and rinsed (or 1½ cups)
- ¼ cup of the date soak water
- 1½ tablespoons vanilla extract, alcohol-free
- 2 tablespoons almond butter
- 2 tablespoons cashews, ground
- 2 tablespoons flaxseed, ground
- ¼ teaspoon cinnamon
- Soak the dates in water for preferably 8 hours, but a minimum of 4 hours. Strain the dates from water, but make sure to save ½ cup of the soak liquid.
- Add the dates and garbanzo beans to a food processor (for best results do not use a blender). Add ¼ cup of the soak liquid to food processor along with remaining ingredients. Blend until very smooth.
- There should be no trace of dates; they should be completely broken up. You may want to add another ¼ cup of soak liquid if consistency is too thick. If so, make sure to blend again until you have a smooth, even consistency.
- This can be served as a sweet dip or spread.
My favorite way to have it is with sliced apples or spread in between two banana slices. It’s also delicious mixed into oatmeal or spread on top of pancakes. Enjoy!
What do you think of this plant-based recipe?