I thought we should start Monday off right. Not only do I have a yummy cookie dip to share, but it’s healthy! Yep, a healthy treat that even MY kids will eat…even after they found out the secret ingredient *insert evil laugh*
Okay, it’s not 100% healthy, but it’s waaayyy better for you than most other sweet treats, and it’s easy to make – which is always a bonus.
Remember this from Friday’s post?
It helped me make this
I have another new love too, and her name is Chocolate Covered Katie. If you haven’t checked out her blog, you should. She has all kinds of yummy creations that satisfy your sweet tooth without costing us a million extra miles on the treadmill. And let’s face it, if I could do a million extra miles on the treadmill, I could eat whatever I wanted. I do good to pound out a pitiful 3 miles, and that only happens a couple times a week. But don’t let me get started on my
fatness fluffiness. I’d rather talk cookie dip! (yeah, I know. That may be part of the problem)
Biscoff Cookie Dip
slightly adapted from Chocolate Covered Katie’s Cookie Dough Dip
1 1/2 cups chickpeas (1 can, drained and rinsed)
rounded 1/8 tsp salt
a pinch of baking soda
2 tsp vanilla extract
1/4 cup Biscoff Spread **or Sunbutter or any nut butter (will change the flavor a little, but still awesome)
1/3 to 2/3 cups brown sugar (this will be up to your taste buds. I used 1/3 cup, but you may like more, esp if you do not use the Biscoff, which is pretty sweet) See original recipe for other sweetener options.
1/3 cup dark chocolate chips
You can peel your chickpeas if you want a smoother consistency to your dip. Unpeeled changes the texture somewhat, but it’s not necessarily a bad thing. You can also add oats or flax to your dip (see original recipe), which gives it a heartier texture. If you do that, I don’t think you will notice unpeeled chickpeas. I skipped the oats and peeled my chickpeas for a smooth texture, but I’ve tried it both ways…I’ve made this at least 3 times in the past couple of weeks!
Add all ingredients to a food processor or blender – except for chocolate chips. Blend until thoroughly mixed and smooth. Stir in chocolate chips. Now – you can eat this immediately, BUT it is better to let it sit for a few hours. I stick mine in the fridge. If you eat it right after making it, it still has a little bit of chickpea flavor to it (in my opinion). Once it sits, it is nice and sweet, and I don’t think anyone would know it was made of chickpeas if you didn’t tell them! This is coming from someone who hates beans.
My kids love this dip, and you know if you’ve been reading for a while, that my kids pretty much hate everything! (and don’t get me started on tofu) Obviously, they were quite reluctant to give it a try, knowing it was made of chickpeas, however, they were lured in by the chocolate chips. Once they gave it a taste, they were hooked! We like to eat ours with reduced fat graham crackers. You should really try it out – play with the recipe and try different variations. I think you’ll be surprised! (I’ll post some of the other variations I’ve tried if you’re interested.)
I’m linking this recipe up with Homemaker on a Dime, Delightfully Dowling, A Southern Fairytale, Skip to my Lou, The Girl Creative, Delicious Dishes, Tuesdays at the Table, Hearth and Soul Blog Hop, Dr. Laura’s Tasty Tuesday, Tasty Tuesdays, Tempt My Tummy Tuesday, Made from Scratch Tuesday, Tasty Tuesday,Blue Cricket Design, Ginger Snap Crafts,&
nbsp;At Home with Haley, Lady Behind the Curtain, These Chicks Cooked, Miz Helen’s Country Cottage, Mangoes and Chutney, EKat’s Kitchen, Simply Delish, Feeding Four, It’s a Keeper, Bacon Time with the Hungry Hungry Hypo, Allergy Friendly Friday, Sweet Tooth Friday, Sweet Tooth Saturday,Six Sisters’ Stuff, The Sweet Detail, FAVEDIETS.com
*I received a jar of Biscoff Spread from the company to try. I was under no obligation to blog about it. However, we are in love with it and I have since bought 2 more jars 😀 Unfortunately, I can only find it at a grocery store an hour away 🙁 Road trip!