cannot WAIT to make this when i’m in stage 2. something to look forward to!
“cookie dough” dip
1 1/2 cups chickpeas (1 can, drained) (250g) 1/8 tsp plus 1/16 tsp salt tiny bit over 1/8 tsp baking soda 2 tsp pure vanilla extract 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.) up to 1/4 cup milk of choice (Start with 1 T, and add more as needed) Sweetener (see note below, for amount) 1/3 cup chocolate chips or Sugar-Free Chocolate Chips 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
modifications: -no alcohol vanilla extract (or vanilla pods) -no sugar almond or cashew butter -unsweetened almond milk, coconut milk (or omit) -no chocolate chips or oats / flax -a little stevia – cinnamon – coconut milk / cream – coconut flakes – chopped almonds and cashews