Vegan Chocolate Chip Cookie Dough Dip
The best vegan chocolate chip cookie dough dip made from chickpeas. This smooth and creamy dip is secretly healthy and perfect for dipping fresh fruit and graham crackers into.
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Chocolate Chip Cookie Dough Dip Recipe
Good morning everyone! Today’s recipe is another dessert hummus. This one is especially delicious because it has mini chocolate chips in every bite. The recipe is made with chickpeas, yet it is still super creamy, sweet, and delicious.
It is low in added sugar, packed with nutrients from the chickpeas, and the perfect dip for fresh fruit, graham crackers, or to simply eat by the spoonful. This recipe is completely vegan and contains no flour, so I love to eat it raw!
While I probably wouldn’t have tried to create something like this in the past, I am glad that I am a lot more adventurous with my recipes now, even if they sound a little crazy, like putting beans in a dessert.
I can honestly say that I am surprised with how well this recipe turned out. It is sweet, creamy, and delicious. The texture is much smoother than I had anticipated as well.
I will say that I removed the skins from all my chickpeas after rinsing and draining them. I do find that this helps the mixture get creamier and smoother. While it is tedious and time consuming, I do think it is worth it, especially if you are picky about the texture of your food.
Other than that, this recipe is very quick and easy to whip up, and it requires only a few simple ingredients. I love recipes like this for a quick and easy afternoon snack on days when I am super busy.
I can just throw everything in the food processor, and have a snack ready to eat in minutes. If you feel the same way, this recipe is definitely for you. So, let’s take a look at all the ingredients you will need to make this recipe a success.
Chocolate Chip Cookie Dough Dip – Ingredients
- Chickpeas – It would be impossible to make any kind of hummus, dessert or not, without the beans. Of course, for this recipe we will be using classic chickpeas.
Make sure to drain and rinse them before using them. Like I said, I also removed the skins, which is an optional step, but I highly recommend it for optimal texture.
- Nut Milk – I used unsweetened vanilla almond milk for this recipe. A splash is all you need to help with the blending and ensure the texture gets nice and creamy.
- Creamy Peanut Butter – The creamy natural peanut butter adds a ton of flavor, richness, and creaminess to this recipe.
- Mini Semi-Sweet Chocolate Chips – I used the Enjoy Life brand mini semi-sweet chocolate chips for this recipe. They are one of my favorite vegan brand of chocolate chips in terms of flavor and ingredients. Any semi-sweet chips you have on hand will work.
- Pure Maple Syrup – The pure maple syrup adds a little bit of sweetness to this recipe. It combines with the other ingredients to achieve a sweet dessert hummus.
- Truvia Cane Sugar Blend – The Truvia cane sugar blend is the final ingredient that adds the last bit of sweetness to this recipe. It makes this recipe truly taste like dessert without too much added sugar. It is my go-to sweetener for a lot of dessert recipes, and this one is no exception.
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Vegan Chocolate Chip Cookie Dough Dip
Ingredients
- 1 can chickpeas, drained, rinsed, and peeled (oz)
- 3 tbsp creamy natural peanut butter
- 2 tsp Truvia cane sugar blend
- 1 1/2 tbsp semi-sweet chocolate chips (I used Enjoy Life minis)
- 2 tbsp pure maple syrup
- 2 tsp nut milk (I used unsweetened vanilla almond milk)
Instructions
- Add all ingredients, except the chocolate chips, to a food processor.
- Process until a smooth and creamy consistency is achieved, stopping to scrape down the sides as necessary.
- Add the chocolate chips and process for a few more seconds until well combined.
- Refrigerate the mixture until cold.
- Enjoy straight from the spoon or use as a dip for fresh fruit, graham crackers, or whatever else you'd like!
Notes
As you can tell, this recipe is shockingly easy with just six simple ingredients. It is a great recipe to make in a big batch to share with friends and family.
You could even make different variations of it. For example, you could add vanilla extract and replace the chocolate chips with sprinkles for a cake batter dip.
I think this dip tastes especially good on graham crackers (I have a homemade vegan graham cracker recipe on my blog that is pretty simple which I will link here). Of course, it also tastes amazing eaten straight from the spoon.
However, I definitely recommend chilling it before eating. I think it tastes so much better after it has time to set and chill. It might be tempting to eat right away, but trust me, you will want to wait for it to chill for the best taste.
You could even spread it on a bagel or piece of toast. The recipe truly is so customizable, and I’m so glad I finally perfected it so I could share it with you all. As always, I will be back with another awesome recipe in just a few days.
Sending happiness & light your way!
-Alyssa 🙂
