This dip is just like eating raw cookie dough (except it’s actually good for you). I made this recently when I had some girlfriends over. It was quite the hit. Sliced strawberries were my fruit of choice for dipping.
- 1 can of chickpeas (drained and rinsed)
- 1/4 cup peanut butter (any nut butter will work here)
- 1/3 cup maple syrup or honey
- 1/8 tsp baking soda
- 2 tsp vanilla extract (make sure it’s pure)
- 2 tbl cocoa powder
- 3 tbl rolled oats
- 2 tbl of almond milk (more for a thinner dip)
- 2/3 cup roughly chopped chocolate chips
- Sliced fruit for dipping (I used strawberries)
Add the chickpeas, peanut butter, sweetener, baking soda, vanilla extract, cocoa powder, and rolled oats to a food processor. I would recommend using a food processor and not a blender for this recipe. Blend the ingredients together until smooth. Stir or blend in the almond milk. Once you’ve gotten the consistency you’d like, stir in the chocolate chips. You can stick the dip in the refrigerator for awhile to get a chilled dip. Slice up some fruit and dip away!
To create a more pie-like dish simply make the following changes. Increase the amount of peanut butter to 1/2 cup, the sweetener to 1/3 cup, and the baking soda to 1/4 tsp. Add 1/4 tsp baking powder and omit the almond milk. Follow the same procedures for mixing and combining ingredients, adding the mixture to a greased pie pan. Sprinkle some extra chocolate chips on top if you’d like. Preheat the oven to 350 degrees F and cook until golden on top (around 30 minutes).
It will look something like this!