Hi chocolate cinnamon sticks!
Well, except cinnamon sticks aren’t yummy, because you can’t eat them. I’m striking out here; first with yesterday’s fruit loop fiasco, and now this. Let me make it up to you.
How? Why I’m so glad you asked!
I invented this dip while making Snickerdoodle Blondies.
Snickerdoodle Dip
(high-protein and gluten-free!)
Inspried by the extremely-popular Chickpea Cookie Dough Dip.
- 1 1/2 cups chickpeas or white beans (1 can) (250g after draining)
- 3 tbsp nut butter of choice (or other fat source) (see link below for fat-free option)
- 2 tsp pure vanilla extract
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- sweetener (see note below, for amount)
- 1 tbsp unsweetened applesauce
- 1/4 cup ground flax or quick oats (20g) (you can omit)
- 2 and 1/4 tsp cinnamon
- optional ingredients: a pinch cream of tartar, raisins
Drain and rinse your beans very well. Blend all ingredients in a food processor (not a blender) until very, very smooth. Now this next step is very important: Dip every single thing you can grab into the batter. Stuff it all into your mouth.
Click on the following link for a Fat-Free Option.
**People with “normal” tastebuds will probably like 3/4c brown sugar. You can also use stevia if you like the taste of stevia-sweetened desserts, or liquid sweeteners are fine, as is white sugar or evaporated cane juice. Tastes differ, so just sweeten until it suits you! Dip apple slices or crackers, spread on a banana or toast, or…
Try it as a frosting for the following recipe: Breakfast Pizza Cake.
Do you taste as you’re cooking?
Or do you wait for the final product before taking a taste? I like to take a few tastes as I go. That way, if a recipe isn’t turning out well, I still have a chance to fix it. And you can bet whenever I cook with chocolate chips… well, let’s just say not all the chips end up in the actual recipe.
Have just started following your blog – you’re a cookery genius and I love your writing 🙂 I have just made my first gingerbread men today…yum! Can’t wait to try this. xxx
Aww I’m so glad you found my blog!! 🙂
Love this!!! I already made it, even before you posted about it! I made your blondies when you posted the recipe, but like you, I couldn’t wait for them to cook. So I didn’t even bother, I just ate the raw batter on apple slices! It’s genius. YOU’RE genius!
Yummm! I wish I could reach through the computer screen and eat this right now! I definitely sample as I’m baking/cooking 1) because it makes it more fun and 2) because I’m quite bad at it so I gotta check it out before anyone else suffers 🙂
YUM!!!!!!!!!!!!!!!!! I now really, really want to find some chickpeas here! 😀
I’m literally lusting after this!! And if I’m correct, with stevia, this decadent dessert would be very low in carbs too, right?! Can’t wait to make this!!!
I don’t really know anything about the carbs in this… but I guess it has no flour, so it’d be lower? Maybe? lol
How do you think up these things?! You’re incredible!
Can I share your brilliant mind? Or at least your brilliant dip? 😉
Tasting-as-I-go is what I love most about vegan baking 🙂 Its terrible to make a batch of cookies or something with raw eggs and you can’t eat the dough… haha.
I’m definitely guilty of sampling my baked goods before they go in the oven. Baking can take away some of the flavor, so I have to make sure I add enough spices/stevia before it goes in the oven!
going to make it right now! i have all the stuff!
okay strike my last comment, it turns out I had all the ingredients on hand, so I literally just made it…umm AMAZING!!! I used white beans, combo of unsweetened almond and peanut butter, no applesauce or flax, and truvia to sweeten. My blender was having trouble blending it all so I added a little almond milk to thin it out. It turned out AMAZING and I am literally eating it by the spoonful. Thank you Katie!!!!!!
I’m so excited you tried it! I want to try it with white beans now too!