This recipe has just the right mix of sweetness and strength building protein to not only satisfy your sweet tooth, but to keep that awesome bikini bod you’ve been working on. 😉 Here’s the scoop to this incredibly weird, but delish recipe!
15 oz can white northern beans
Baby chocolate chips
3 tbsp peanut or almond butter
2 tsp vanilla
Stevia sweetener (adjust to taste)
3 tbsp Almond Breeze almond coconut milk blend (or skim milk)
3 tbsp uncooked gluten free oats
1/8 tsp baking soda.
Rinse and drain beans and place in a stove top pan. Add a small amount of water and bring beans to a boil. Remove beans from stove and drain.
Add beans and all remaining ingredients, EXCEPT BABY CHOCOLATE CHIPS, in the blender or food processor (I used a Ninja) and blend until smooth. Place mixture in refrigerator and cool completely.
Now add the baby chocolate chips and serve with gluten free graham crackers. Or if you’re like me, lick it right off the spoon. Mmmm.
Melissa dean said:
This looks amazing!! I’m excited to try and make it myself!
This is a great idea! I’m looking forward to making it.
A healthy way to eat cookie dough is like a dream come true! So excited to try this!
Andrew Lingousky said:
Kevin Costello said:
This is a great idea!
James Warrell said:
This dip looks awesome! Definitely going to try it one day.
This looks amazing! I can’t wait to try these. Thanks for the great recipe!
This is perfect for me!
Joe Schirra said:
This looks really good. I’ll have to try it sometime.
Looks yummy! Definitely gonna have to make this!