If a churro batter was edible, it would be this recipe! Made with garbanzo beans, coconut sugar, ground cinnamon, and dates, this churro edible cookie dough dip is a healthy dessert or snack option for any day of the week.
Recipe
Churro Edible Cookie Dough Dip
If a churro batter was edible, it would be this recipe! Made with garbanzo beans, coconut sugar, ground cinnamon, and dates, this churro edible cookie dough dip is a healthy dessert or snack option for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
Yield: 6
Category: Dessert
Method: No-Bake
Cuisine: American
Ingredients
- 1 15-oz. can garbanzo beans, rinsed and drained
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 3 teaspoons coconut sugar
- 4 Medjool dates, pitted
- 1 tablespoon coconut oil
- pinch of salt
Instructions
- Place all ingredients into a high-speed food processor and blend on high for 1 to 2 minutes, stopping ever so often to scrape the sides. Blend until smooth.
- Serve with crackers, fruit, vegetables, or cookies and enjoy!
Notes
- If cookie dough dip is too thick, add more water by the teaspoon.
- Store in an air-tight container in the refrigerator for up to 5 days.
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