ayurvedic cookie dough dip

makes 2 cups | ready in 10 mins.

This delicious sweet treat comes together in under 10 mins. and I guarantee the whole family will love it. Enjoy it as a guilt-free desert or a protein packed snack. Either way, just try it!

Ingredients

1½ cups cooked chickpeas, rinsed and patted dry
¼ cup nut butter (sunflower, almond, peanut)
2 TBS non-dairy milk, plus more as needed
2 tsp coconut sugar
1 tsp sweet spice (or cinnamon)
2 tsp vanilla extract
¼ tsp himalayan mineral salt
½ cup non-dairy chocolate chips

Doshic Adjustments

🅚 Enjoy in moderation.

🅥 🅟 Enjoy as is.

Process

In a food processor, combine all the ingredients except the chocolate chips. Process until smooth and the consistency of cookie dough, adding more non-dairy milk if needed. Transfer to a medium bowl and stir in chocolate chips.
Enjoy it on its own (I eat it by the spoonful) or as a dip with apples.
Refrigerate in an airtight container for up to five days.

*recipe adapted from Sahara Rose, photo from The Almond Eater