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.

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
Author: Lee Hersh
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

  1. 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.
  2. 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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