If churros batter were 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
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
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!
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.