I'll give you three guesses as to what is the base of Chocolate Chip Cookie Dough recipe.
Are you thinking?
Come on! Play my game!
Okay, fine, do you want me just to tell you? It's less fun that way, but I can.
Hello? Are you still there? Have you clicked out of this post yet?
As someone with a sub par pancreas, I'm constantly looking for healthier, lower carb ways to satisfy my sweet tooth. A few months ago, there was a bit of a craze in the blogosphere (listen to me, blogosphere! I'm so cool!) over dessert hummus.
Now, I'm pretty much down for anything hummus, but I wasn't so convinced that dessert hummus was for me. As I saw more and more dessert hummus recipes crossing the blog posts of some of my most trusted bloggers, I decided to give it a try.
When I first made this recipe, I asked Jerry to taste test it without telling him what it was. Which is actually quite a challenge in a relationship where torturing each other is a bit of a sport. He immediately asked for a second spoonful and couldn't guess that chickpeas was the main ingredient. Success!
The rest is history, my friends. Literally. We polished off this dip in less then 24 hours. And you should too.
Adapted from Chocolate Covered Katie
1 1/2 cups chickpeas or white beans
1/8 tsp salt
scant 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 c nut butter of preference (I used almond butter)
up to 1/4 cup milk of choice, only if needed
2 tbsp honey
3 packets Truvia
1/3 cup chocolate chips
Optional: 2 to 3 tbsp oats - makes for a thicker, more textured dip
1. Add all ingredients, except for chocolate chips, to food processor and blend until very smooth.
2. Mix in the chocolate chips.
3. Eat with a spoon straight from the food processor.
***Update: I made this recipe again, using canned white beans and peanut butter. Results were ah-mazing! Even better then the first batch. I think the white beans are more mild in flavor and are more well masked by the other flavors. You should make this!!