Raspberry & Cocoa Cookie Dough Sunday

I'm not sure this counts as a new recipe but I found a pic of it from before Christmas and thought why not, it looks pretty and yummy. All you need is a melon baller... or if you're spectacularly lazy feel free to just eat them from the two containers with one spoon. Same flavour combo, still delicious. What? I didn't do that! much... It's sweet, chocolatey, refreshing and satisfying- you know you want to try it.

Raspberry & Cocoa Cookie Dough Sunday

All you have to do to get this pretty yummy fruity chocolatey mess is melon ball/alternately spoon raspberry 'ice cream' and 'cacao cookie dough dip' into your glass/dish. 
You can use the original cacao cookie dough dip or the low fat cookie dough dip 

depending on your calorie requirements/taste and raspberry 'ice cream' (or any flavour really but this is my fave combo)

Here are the recipes just incase you don't want to go to the links...

Cacao-Cookie Dough Dip

1 can chickpeas (1.5cups cooked)
pinch of salt
4 tsp vanilla extract
1/2 cup almond butter
1/4 cup lite soy milk
3.5 tbsp rolled oats
4 tbsp raw cacao powder
7 packets stevia sweetener

• process oats & cacao
• add chickpeas & process well
• add all remaining ingredients except the soy milk
• drizzle in soy milk- only add as much soy milk as you need
• enjoy with fruit, crackers, celery, a spoon!

Low Fat Cacao Cookie Dough Dip

Makes 8 large or 16 small serves

8 tbsp rolled oats

2 cans butter beans

1/2-1 cup lite soy milk

3 tbsp vanilla

1/2 tsp baking powder

1/2 tsp salt

10 tbsp cacao powder

15 serves of stevia sweetner to taste

• process oats to a floury consistency
• add cocoa, stevia and baking powder
• pulse to combine
• add drained and rinsed beans
• process whilst drizzling in the soy milk
• add salt & vanilla
• when you have a mixture that looks slightly too wet allow it to stand for 1hr to thicken (or if you want to eat it straight away use less liquid!)
• enjoy with fruit, fruit 'ice cream' or a spoon. 

Raspberry 'ice cream'

Makes 1 big serve or 2 small serves

2 cups frozen raspberries

1/2 cup lite soy milk

• chop fruit into chunks before freezing
• defrost for 5 mins to be nice to your food processor/blender
• combine fruit & milk
• blend well, scraping down the sides and checking for chunks
• If you like it soft serve style eat straight away
• If you like it harder just put it in the freezer until it takes your desired consistency
• This will keep well in the freezer, just pull it out ahead of serving time so it's soft enough
• enjoy!

All the best,