Wednesday, April 30, 2014

Chickpea "Cookie Dough" Fruit Dip & Spread

Since we are moving in a couple of weeks, I've been on a mission to use everything in my fridge and pantry without having to buy anything from the store. While I was searching through my pantry, I found a few cans of chickpeas. So instead making good ol' hummus, I decided to try a recipe I had found in my FamilyFun magazine: "Faux Cookie Dough Dip." I was a little apprehensive about making a fruit dip out of chickpeas, but thought I'd give in a try!

And I have to tell you what... this stuff is goooood! I didn't have any apples around to dip, so I put some on a piece of toast. A-mazing. It's also good with strawberries & bananas!

I definitely had to adjust the recipe a bit since it calls for peanut butter and my Addi girl is allergic. Also, I'm always looking for ways to make recipes a bit healthier than the original... So here it is... Hope you enjoy it as much as we do!!!!

Chickpea "Cookie Dough" Fruit Dip & Spread
Makes about 1 1/2 cups 
60 calories per tablespoon

1- 15.5oz can chickpeas (drained)
1/4 cup all natural almond butter
6 tbsp light brown sugar
3 tbsp oats
1 tbsp unsweetened almond milk
2 tsp vanilla
1/8 tsp salt
1/8 tsp baking soda
1/4 cup + 1 tsp of mini chocolate chips

Place all the items, except for the chocolate chips, in a food processor and blend until smooth. Stir in 1/4 cup of chocolate chips. Garnish with the remainder of the chocolate.

Yep. That simple and that amazing. Enjoy!!!