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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!