Oh. My. Goodness.
Did you guys know about this already? And you didn’t tell me?!
I’ve been looking for other uses for chickpeas, now that my head is full of aquafaba recipes, and I stumbled upon this recipe on ‘Chocolate Covered Katie’ for a cookie dough flavoured dip which is sugar free, high in protein, and very delicious!
I made a few tiny changes to the recipe, but it’s essentially the same:
1 tin of chickpeas, drained
1/4 cup nut butter (I used peanut butter so my dip does have a slight peanut butter taste)
1 cup medjool dates
Heaped 1/8 tsp salt
1/8 tsp bicarbonate of soda
1 tbsp vanilla extract
2 tbsp oats
Soya milk (as required to get the desired consistency, I used about 2 tbsp)
1/3 tbsp chocolate chips
It’s so simple to make too, you just put everything except the chocolate chips in a food processor, blitz, add the chocolate chips, and eat!
Now, if you’ll excuse me, I’ll be over here stuffing my face… 😀