Sunday, 5 February 2012

Will Run For Oatmeal Peanut Butter Chocolate Chip Cookie Dough Dip

party for one

I am a lucky girl.  This is what Farmer tells me.  She's right.  Kind of.  Unfortunately, Farmer thinks that I'm lucky because she's made 17 cups of green lentil dip ( if anyone is up to an all night lentil buffet with journaling till 9 please let me know.  I'm sure that Farmer would be more than happy to share her lentil dip with you).

all night lentil buffet

I was thinking something more like Mama Pea's chocolate chip cookie dough dip or Chocolate Covered Katie's cookie dough dip or better yet a combination of the two.  

I have report cards to write.  Lentil dip just won't do.  Even if there is journaling. 

Oatmeal Peanut Butter Chocolate Chip Cookie Dough Dip (say that three times fast)
(1 large serving.  I can't imagine wanting to share)


1/2 C raw cashews
*1/2 C canned chick peas (skins removed)
1/4 C (5) dates + 1/4 water to soak dates in
2 T soy milk
2 T peanut butter
1 tsp maple syrup (more or less to taste)
1/2 -1 tsp vanilla
2 T-1/4 C chocolate chips (or a combination of cocoa nibs and chocolate chips)
*1T raisins (optional)
*1T oats (optional)

Soak dates in water.  Heat until water comes to a boil and dates are soft.  Puree (or stir vigorously).  You can do this in a pot on the stove or in the microwave.

Grind cashews in coffee grinder.  Empty cashews in a medium sized bowl. 

 Peel the skins of the chickpeas.  Grind chickpeas in the coffee grinder.  It's really important that there aren't any big chunks of chickpeas! 

 In a medium sized bowl or your blender add date puree, peanut butter, vanilla and soy milk and blend/mix until well combined.  Add chocolate chips and/or cocoa nibs, raisins & oats.

Eat it with a spoon out of the blender/bowl or spread on various kinds of fruit.

Sunday run celebration!
* roast remaining chickpeas in the oven with olive oil, smoked paprika, chipotle & salt at 350 F for approximately a 1/2 hour.  Stir every 15 minutes or so.

I can't get enough of these!

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