Nutty Mocha Cookie Dough Dip GF

Yes, you read that title right, oh and I forgot to mention it’s healthy.  I had a craving for it for months to try this recipe when I first saw it on http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/, this girl is a sweet genius. I have made a few changes to it and I’m already thinking about the possibilities for next time. I know, your thinking ew its beans. Well this is one of those things don’t knock it till you try it. It’s amazing and nearly impossible not to eat the entire thing immediately.

 This is perfect for a chilly afternoon pick me up, or fun to have on a girls night watching a movie. Store it in the fridge or roll into bite size balls and pop them into the freezer if eating within 15 minutes.  If you really want to jazz them up, once chilled, roll them in Coconut Frosting and then Coconut Flakes, they won’t last long 🙂

Ingredients:

1 can Cannellini Beans, drained well

1 cup pitted dates (or golden raisins) soak them in room temp water for at least 2 hours, makes blending easy

1 heaping tbsp vanilla extract

1/4-1/2 cup brewed coffee

1/4 cup peanuts (can use 4 tbsp peanut butter for smoother consistency, or other nut/seed butter)

Non-dairy milk as needed for desired consistency

2 tbsp rolled quick oats

-Garnished with chopped 85% bitter chocolate and unsweetened coconut flakes Blend all but garnish until reached desired consistency. Sprinkle any desired toppings. Is best after sits in the fridge for at least two hours so the coffee mingles with all the other flavor, but good luck waiting, I couldn’t!

*If making cookie dough balls (could put sticks in them and call them raw cake pops), roll them in

Coconut Frosting

Ingredients: -4 tbsp  extra virgin coconut oil melted

2-3 tbsp dark chocolate cocoa powder recommended sweetener is agave but do it to taste!

Stir all together and roll cookie dough balls till well covered or drizzle on top. Place them on parchment lined baking sheet and pop in freezer to chill quickly, or store them in air-tight container in fridge, keeps for one week.

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