Cookie Dough Dip

Original Recipe

*I added 1/8 MORE peanut butter and 1 cup rolled oat that I pulsed in a food processor. I also used extra dark chocolate chips. Enjoy!

• 1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)
• heaping 1/8 tsp salt
• tiny bit over 1/8 tsp baking soda
• 1 tbsp plus 1 tsp pure vanilla extract
• 1/4 cup nut butter of choice (You can get away with using only 3 tbsp. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
• 1 and 1/4 cups pitted dates (I used SunMaid, from a regular grocery store)
• 1/3 cup chocolate chips (see link below, for sugar-free option)
• 2 tbsp oats (You can omit if desired.)
• milk of choice as needed (depending on the consistency you want. I used a few tbsp.)

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and blend until very smooth.
If you wish, you can use: Sugar-Free Chocolate Chips.
This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!