8/18 Recipe of the Day

Brought to you by Chocolate Covered Katie. I must say, this girl is a genius. Us women always have a sweet tooth and this girl gets it done just right.

Cake Batter Cookie Dough Dip
(can be gluten-free)
Recipe found here: Recipes with Beans.

• 1 1/2 cups chickpeas or white beans (1 can) (250g after draining)
• 3 tbsp cashew butter or a butter-type spread like Earth Balance (See nutrition link below, for all substitution notes on this recipe) (43g)
• 1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)
• 2 1/2 tsp pure vanilla extract
• 1/8 tsp baking soda (to everyone who’s been asking: this is for flavor)
• heaping 1/8 tsp salt
• 3/4 cup xylitol or sugar (or coconut sugar or evaporated cane juice) (160g)
• 1/4 tsp butter extract (adds a cake-batter flavor, but you can omit) (It is vegan.)
• 1/4 cup quick oats (20g) (or ground flax or rolled oats, or even 1/4c cake mix)
• optional: sprinkles!

Drain and rinse beans very well. Blend all ingredients in a food processor (not a blender) until very, very smooth. (If you must use a blender, please read my notes in the “nutrition info” link below, before attempting.) Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!

Nutritional Info:

• Calories: 30
• Fat: 1g
• Carbs: 7g
• Protein: .5g
• Fiber: .5g
• WW points (new system): 1

The total recipe yields about 500g (or 33 tablespoons). Above info is based on each tablespoon, but that doesn’t mean you can’t eat more. An entire 1/2 cup of this dip is just 240 calories, with 4 grams each of protein and fiber!