Pumpkin Spice Protein Cookie Dough Dip
Ingredients
- 1 cup cooked chickpeas
- 1 cup white beans (great northern)
- 1 cup medjool dates, pitted
- 1 tbsp nut butter of choice (i used almond)
- 1/3 cup cacao nibs
- 1/2 cup pumpkin purée
- 1.25 tsp pumpkin spice
- 3 tbsp oat flour
Preparation
Blend all ingredients until super smooth and creamy EXCEPT cacao nibs
You will need to use a spatula to scoop the endless of the blender down if your blender doesn’t come with a tamper (a mixing stick
If you have a not-so-great blender use a food processor which does an amazing job, just as a good as a blender
If you aren’t using a high speed blender or food processor, this will take a lot longer but keep blending and processing until it reaches almost a frosting-like consistency
Mix the cacao nibs in by hand until well combined
