The first time I served this dip was with organic honey grahams at a fourth of july party. Needless to say it was a total hit and when I was asked if this was “healthy” and I mentioned it was made out of chickpeas and no sugar, everyone gasped.

Well it didn’t last long and I only made a half batch the first time. So when I made this chocolate chip cookie dough dip for a second go around recently, I decided to double the batch and make 2 cups for a larger serving size.

If you are looking for an even tastier version with added sweetness, make sure you substitute the Monk Fruit Maple Syrup for pure organic maple syrup or coconut sugar. If you DO decide to use the sweetened version, be sure to opt out of the stevia drops. Trust me they will not be necessary 🙂

Vegan {Sugar Free} Chocolate Chip Cookie Dough Dip

Perfect protein packed dip gives you a healthy boosted energy treat for summer with no sugar!
Prep Time8 mins
Servings: 2 cups

Equipment

  • Food processor

Ingredients

  • 2 cans organic chickpeas rinsed and drained
  • 1/2 cup cashew butter or almond or peanut butter
  • 2 1/2 tsp vanilla
  • 1/4 + 1/8 tsp salt
  • 1/4 tsp baking soda
  • 4 tbsp Monk Fruit Maple Syrup or 2-3 tbsp maple syrup or coconut sugar
  • 40 drop liquid stevia
  • 2 1/2 tbsp coconut milk
  • 2/3 cup chocolate chips see above for what I use
  • 2 tbsp unsweetened coconut flakes

Instructions

  • Add all the ingredients to the food processor (except chocolate chips) and blend until smooth (like real cookie dough!).
  • Transfer dip to a seperate bowl and fold in chocolate chips and coconut flakes (optional).

Notes

*** If you use sugar or maple syrup for this recipe, you do not have to use the stevia drops. That is for the sugar free version. 

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