Chocolate Cookie Dough Dip (or Mousse or Frosting)
So, so wrong....but just so tasty!!
Prep Time40 mins
Total Time40 mins
- 1/2 cup Dates
- 1/4 cup boiling water
- Dash of Bicarb Soda
- 1/2 cup Chickpeas; canned drained and then measured
- 2 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 2/3 cup Almond Meal
- 1/3 cup Arrowroot Flour
- 3 Tablespoons Cocoa
- dash Salt
- 1 Tablespoon Milk of choice
Place the dates in a small bowl and cover with the boiling water and the bicarb.
Allow to sit for at least 30 minutes.
Place the dates in a blender and purée.
Add the chickpeas, maple syrup and vanilla extract and blend until a smooth paste is formed.
Add the dry ingredients to the blender and mix until combined.
Lastly, add the milk and blend (if you want a runnier dip add milk an extra teaspoon at a time until the right consistency is reached).
A delicious cookie dough dip will form.
The dip can be eaten right away, or stored in the fridge. The dip will firm slightly in the fridge.
Eat with a spoon or a carrot, spread on celery, use as frosting for cakes or as a mousse.
Just EAT IT!