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.
Inspired by your wonderful blondie batter dip, I made some YUMMY chocolate chip cookies yesterday…will be posting recipe on Friday..super excited!
Thanks for the delicious inspiration! 🙂
I love your blog!! I am so glad that I found your site. I am a healthy eating blogger, too. I started a linky party today called “Fit and Fabulous Fridays”. I would love for you to post a recipe and pass the word to any other bloggers that may be interested. I love to share healthy eats.:)
http://ameessavorydish.blogspot.com/
Another kid-approved healthy treat! YAY! 🙂
If I wanted to use dried chickpeas – what do I do? I mean, do I need to soak them/boil them? if so, for how long? Have you made this with dried chickpeas before?
Yes, yes, definitely cook them first (according to however you’re supposed to cook beans LOL… google it if, like me, you don’t know how). Then measure 1 and 1/2 cups of the cooked beans to use.
very curious – thanks. can you tell i have never used chickpeas before? lol
Oh my gosh! Love it with white raisins as a dip for apple slices! This is amazing. Katie, you’ve done it again! (It was pretty thick in my Vitamix, so I drizzled a tiny bit of coconut milk in to loosen. YUM! 😀
I also noticed the question about the dried chickpeas…I never liked the canned, felt like they had a very canned taste. I looked for your suggested organic and didn’t find it, but I remember my mom always saying she liked the name brand beans better than generic, so I spent the extra thirty cents and it made all the difference. When I do dried, I like the soak overnight method. Of course, it is not conducive to throwing a dessert together last minute. I may try cooking up the whole bag after soaking them overnight and then freezing them cooked for use in recipes! Yes, that seems to solve my last minute issue…plus, in the bag, it’s way cheaper. Sweet! 😛
I really do need to learn how to cook dried beans! Buying a can is just so simple that I always use canned.
Anyway, your coconut milk addition sounds wonderful!
Oh, I assure you, cooked beans are a no-brainer. You rinse soak over night (there is a fast method also on the label, but I just do it the night before I wanna use them and I am good to go) rinse again, add water and cook for directed time. I set a timer and walk away. If you can pour, rinse and turn the heat on under a pot, you will be fine. 😉
I had this with celery sticks and carrot sticks for a snack this afternoon and it was SOOOO good 🙂 You could eat this dip on anything and it would taste great! I only used 1/4 cup of brown sugar (and 4 packets of stevia) and you can’t even taste the white northern beans I used!
So I’m a little late on the cookie dip train, but better late than never right? I made this using white beans today and it is DELICIOUS. I had it spread on pancakes and mmm it was just perfect!
Aww so excited you liked it! 🙂
No matter how hard I try, I can never make this last more than one sitting!
🙂 :)!
I just made this…AMAZING! I used about 1/2 cup brown sugar and even though I have a substantial sweet tooth, it’s almost (but not quite) too sweet. Love your yummy recipies and your upbeat writing!
I am so glad you like it!! Maybe I need to edit the recipe… I probably did use too much sugar the first time I made my bean desserts, simply because I was afraid (initially) of bringing a bean dessert to a party of people who are used to “normal” desserts.