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.
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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