The sprinkles made me do it.
Sprinkles can be very convincing.
Yesterday, one of my friends threw an impromptu party, and we were all supposed to bring a dish to share. Since a lot of people came straight from work, there ended up being an overwhelming number of packaged hummus containers, spinach dips, and pre-cut veggie trays. However, one dish stood out from all the others:
A giant bowl of buttery vanilla cake batter.
Cake batter healthy enough that you can eat it with a spoon.
Cake Batter Cookie Dough Dip
(can be gluten-free)
Recipe found here: Recipes with Beans.
- 1 1/2 cups chickpeas or white beans (1 can) (250g after draining)
- 3 tbsp cashew butter or a butter-type spread like Earth Balance (See nutrition link below, for all substitution notes on this recipe) (43g)
- 1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)
- 2 1/2 tsp pure vanilla extract
- 1/8 tsp baking soda (to everyone who’s been asking: this is for flavor)
- heaping 1/8 tsp salt
- 3/4 cup xylitol or sugar (or coconut sugar or evaporated cane juice) (160g)
- 1/4 tsp butter extract (adds a cake-batter flavor, but you can omit) (It is vegan.)
- 1/4 cup quick oats (20g) (or ground flax or rolled oats, or even 1/4c cake mix)
- optional: sprinkles!
Drain and rinse beans very well. Blend all ingredients in a food processor (not a blender) until very, very smooth. (If you must use a blender, please read my notes in the “nutrition info” link below, before attempting.) Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!
What’s your favorite party dip?
Spinach-artichoke dip? Seven Layer Dip? Or something sweet, like pumpkin or cookie dough dip? Here in Texas, queso is really popular. And of course guacamole.
Link of the Day:
If you don’t mind my asking, what gave you the idea to use chickpeas as a base for sweet – rather than savory – treats?
I first did it (and wrote about why) in this post: https://lett-trim.today/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/%3C/a%3E%3C/p%3E
Basically, I saw recipes for black bean brownies and wanted to be a little different.
Thank you! I was curious if you had inspiration or were processing chickpeas and suddenly wondered if they would taste good sweetened as a dip. 😉
Either way, I think your bean recipes are great!
Katie, can I use this recipe to make a “real cake” meaning, put it in the oven and so?…any idea where I can find butter extract? Thank you!
I haven’t tried it, but I wouldn’t see why you couldn’t. If you try it, let me know how it turns out!
I find butter extract near the vanilla extract, but you could also look in the cake decorating section of a craft store.
This looks amazing (of course) and I have wanted to make a dessert with non-black beans (made brownies with black beans and KILLED my stomach).
So, dips like these…what exactly do you dip into them?
Also your flower-looking bowl is super cute! Where did you get it??
Fruit, graham crackers, pretzels, use as icing, top pancakes, etc.
I *think* I bought it at Tom Thumb (a grocery store), oddly enough :).
Hi Katie!
I have been a loyal “follower” of your blog for almost two years now and I have used so many of your ideas in my own recipes! I would like to commend you on your extremely hard work and consistency on running your blog! It is my little guilty pleasure pooping in to see what else you have come up with! I have been wanting to send you this tip that I have been doing for ages! Have you ever used raw coconut flour? I use it as a raw porridge. It only takes 2 tablespoons mixed iwth some nut milk, stevia, vanilla, and fresh fruit and it is an AMAZING alternative to high calorie oatmeal. You should try it sometime! It only 60 cal 2.4 fat, super hish in fiber and low carb for two tbs. Just thought I would tell you about it! Thanks for all of your recipes!
Bookmarking! I have coconut flour but never know what to do with it. Thanks for the tip :).
Finally I had the time and most of the ingredients, so I mixed this recipe and the cookie dough dip recipe – and I have to say, the result is truly delicious! I may or may not have eaten half of it for breakfast this morning, with an apple and a few rice crackers. ^^
My faforite dip… hmm, it’s a toss-up between sour cream mixed with a package of dry-frozen onion soup or cream cheese with a little mustard.
I have read the post several times and STILL can’t find anything offensive.
I keep a tub of your cookie dough dip in the fridge almost continuously. So do many of my friends.
I am looking forward to your book being published.
I dont see it at all either?!
I saw the original post, and I think Katie has since removed the parts that offended people. I remember thinking it was worded a little awkwardly, but as Katie said, just think “she probably doesn’t mean it that way,” because, you know, she doesn’t. Katie is probably the least offensive person I can think of 😀
Ah I see I looked through my email and found it
“Cake batter healthy enough that you can eat it with a spoon.
No guilt.
Guilt has no business at a party.”
But again, still don’t see the offence! I think I just must not read into stuff that much.
Yes, I think it’s quite a stretch to get offended at that, but I guess the internet is full of people who seem to love waiting to get offended by anything 😀
I just made this with almond butter instead and it was still amazing! I can’t wait to bring it as a snack tomorrow.
Hehe. Sprinkles can be so convincing sometimes. 😉
That looks sooooooo yummy! I just bought chickpeas at the store so I definitely be making this first chance I get!
I just started a blog a few days ago and was wondering if you would go check it out. I posted your coconut melties and tried to beckon any readers who might happen to stumble across my blog to visit yours. You’ve inspired my baking so much! Thanks for posting such unique recipes!
Sorry! Forgot to give the address! Here it is: http://omnomlove.weebly.com/index.html
Sorry! Forgot to give the websites address! Here it is: http://omnomlove.weebly.com/index.html
Thanks, I will be sure to check it out!