Chocolate Chip Cookie Dough Dip (Grain-Free)

Recipe Description:

My kids had no idea it wasn’t regular cookie dough and thought I was treating them. I am sure that if I bring this to a party and set it down on the table, no one would be the wiser and everyone would be begging for the recipe. Hehe. Bet you’ll never guess the secret ingredient.
I adapted this recipe from one I saw on Chocolate Covered Katie.

Prep Time: 24 Hours

Cook Time: 5 Minutes

Servings: About 2 cups

Difficulty: Easy

Recipe Ingredients:

1/2 cup dried chickpeas (should be 1 1/2 cups when cooked), or 1 1/2 cups cooked chickpeas

1/4 cup Artisana coconut butter (Make your own!) or sub a nut butter of choice, but it will change the taste

1 cup packed, dried Organic Pitted Medjool Dates (or 2/3 cup sucanat and omit water)

1/2 cup water

2-4 tablespoons cream (not ultrapasteurized) or coconut cream

1 tablespoon, plus 1 teaspoon pure vanilla extract

1/3 - 1/2 cup of organic chocolate chips or sugar-free chocolate chips)

1 pastured egg yolk or 1 teaspoon chia seeds or flax meal (optional)*

Recipe Instructions:

Prepare the Chickpeas and Dates

Skip this step for chickpeas if you're using canned chickpeas or already have some cooked. But still do the date part.

Place dried chickpeas in a medium bowl and cover with warm water. Allow to soak for at least 12 hours, preferably 24.

Also place dates in a bowl and cover with 1/2 cup warm water. Do not drain. Soaking water is used in the recipe.

After soaking is done, drain and rinse chickpeas. Place in a medium saucepan and cover with fresh water. Bring to a boil. Reduce heat and cover. Simmer until tender, about 2-3 hours.

Drain and allow to cool.

Prepare the Dip

Put all ingredients, including soaking water from the dates but excluding the chocolate chips, into a food processor or blender and blend until very smooth. Start with the smallest amount of cream and add more to reach desired thickness. Stir in chocolate chips.

Chill in the refrigerator for an hour before eating to let the flavors meld. Will keep in the refrigerator for up to a week. Serve with fruit slices, spread on pancakes, top waffles, use as a filling in crepes or eat by the spoonful.

* I like adding egg yolk for extra vitamins, but it isn't necessary. I don't recommend adding it if you plan on leaving the dip out at a party. In that case use chia seeds or flax meal for extra vitamins. Any of them can be omitted though.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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