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.
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)
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
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)
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,
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