Tuesday, February 14, 2012
Healthy Cookie Dough Dip Recipe
At least in my marriage. (Well, after a clean house, that is... and uhm, in case you were wondering the state of my cleaning challenge, it failed abysmally... 9 months pregnant wasn't the best time to attempt to change life long habits, especially since I'm trying to take it easy still after giving birth until I recover all the way, and therefore the state of my house is highly embarrassing...)
Well yea, anyhow... My husband loves cookie dough. Really. He loves all dough. He even used to eat bread dough when his mom wasn't looking when she was baking...
So, chocolate chip cookie dough? He loves it!
In honor of V-day, I decided to share one of Mike's favorite foods, with a variation that makes it healthy, gluten free, sugar free, and pretty frugal to boot. (Ok, raw honey isn't ultra frugal at all, but if you replace it with sugar, its pretty cheap!)
And oh, it started off as Chocolate Chip Cookie Dough Dip... but I added the chocolate chips to it when the chickpeas were still hot, and the chips melted, so... no more chocolate chips, more like chocolate swirl cookie dough.
And in case you were wondering what it tastes like, it tastes a drop nutty, even though its nut free. And because I used my homemade vanilla (made with vodka) it has a slightly, slightly alcoholic taste... But other than that? Exactly like cookie dough. No, it doesn't taste like chickpeas.
Oh wait- yea, this is the first time I'm mentioning chickpeas. Yea, that's what its made out of. Did I scare you off? Please say no. This doesn't taste like beans at all! This is a terrific way to get low cost protein-legumes- into bean haters or bean skeptics...
Eat it by dipping fruit into it, or cookies or crackers, or spreading it on a sandwich, or just eat it by the spoonful like my husband and I do. (And in case you were wondering, because of the flax seeds and chickpeas, its a complete protein.)
P.S. This recipe is based on a whole bunch of recipes of this sort from around the net. I take credit for this version, but not for the original idea!
3-4 heaping tablespoons raw honey, regular honey, sugar, or sucanat. (Add less at first, then add more to taste)
1.5 cups soaked or sprouted and cooked chickpeas
2 tablespoons water
2 small pinches salt
1 teaspoon vanilla, ideally homemade
3 tablespoons sunflower oil or coconut oil
3 tablespoons ground flax seed
1/4-1/2 cup chocolate chips
1. Put honey, chickpeas, water, and oil into the food processor. Blend until creamy.
2. Add the rest of the ingredients aside from the chocolate chips.
3. If your dip is still warm because you just finished cooking the chickpeas and you're impatient and want to make the dip already, you can add the chocolate chips now and get the whole thing streaked with the chocolate chips that'll melt; otherwise you can wait for it to cool to add the chips so it becomes chocolate chip cookie dough dip.
Do you like cookie dough?
Whats the oddest way you've ever prepared a legume?
What is your significant other's favorite food?
Linking up to Real Food Wednesday, WFMW, Frugal Days Sustainable Ways, Gluten Free Wednesday, Allergy Friendly Lunchbox Love, Freaky Friday, Monday Mania, Homestead Blog Hop,