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Cookie Dough Dip

Cookie-dough that’s good for you? Full of protein with no refined sugar? Yes, yes and yes! Holy Basil founder Sasha Gill shows you how.

  • Cookie Dough Dip
    Photo from Sasha Gill

Makes 4 generous portions


1.5 cups of cooked chickpeas, skinned
1/3 cup white tahini (you may use any other nut butter if you wish but it will leave a strong flavour of the respective nut. Cashew would be the mildest and the best)
1/4 cup coconut sugar, or any other sweetener
2 tbsp full fat coconut milk, more or less may be needed depending on softness of chickpeas
1/4 cup oat flour
Generous pinch of himalayan sea salt
1 tbsp vanilla extract
1/4 cup cacao nibs, more for sprinkling


If possible, use the chickpeas when still warm, and not from the fridge. They are much easier to blend this way. If you are cooking your own chickpeas, which I recommend, I would boil them a little bit longer so make them softer. Drench them in cold water after cooking, making the skins easier to peel. Once they have been peeled they will have cooled down a lot, but it is still better for blending than refrigerated ones.

Pop the chickpeas in the blender and blend into a smooth paste. Add the tahini, sugar, oat flour and vanilla, and continue to blend. Add the coconut milk, you may need a little more if it isn’t smooth enough to your liking. Season with sea salt. Decant it into a glass bowl and stir in the cacao nibs.

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About the Author

Sasha Gill grew up in a family that was very health-orientated, and that had a huge impact on her. Some of her loves include photography, fresh figs, yoga in the morning, cats any time of the day, robin-egg blue, scented candles, stationery of any kind, collecting herbal teas and all-white furniture. Sasha understands that everyone’s diet is personal to them. What works for someone may not necessarily work for someone else. However, she thinks that everyone has something to gain by enjoying a plant-based meal every now and then (or more!).

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