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Saturday, April 4, 2015

Cookie Dough Dip!

Happy Easter, everyone! Last year I did a few different Easter recipes on my blog. This year, I had to keep it simple with the crazy busy life I've been leading!
I decided to do a simple dip to bring to Easter dinner on Sunday as a dessert. The ingredients in this recipe may not sound truly spectacular, but trust me, when they blend together, you have an AMAZING and delicious dip.

(grain-free, refined-sugar free, 21-Day Fix approved)

  • 1, 15 oz. can chickpeas, skins removed and then rinsed well. The easiest way to remove the skins can be found on this video here!
  • 1/3 cup organic peanut butter
  • 1 tablespoon powdered peanut butter or coconut flour 
  • 2 tablespoons organic honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/3 cup dark chocolate chips 

1. In a food processor, combine all ingredients minus the chocolate chips in a food processor and blend until very smooth.
2. Mix in chocolate chips and refrigerate.
3. Serve with apple slices or whole wheat pita chips!

*21-Day Fix Count 1/4 cup serving*

1 yellow, 1 blue, 2 teaspoons

1 comment:

  1. Regarding Your Almond flour, pumpkin, spice, Donut recipe, could I substitute Erythritol for the coconut sugar as a sweetener to cut down on the calories? If so how much Erythritol would I use? thank you