Vegan Creamy Pumpkin Cookie Dough Dip
Ingredients
Cookie dough
- 160g canned white beans
- 10g vanilla protein powder or a knife point of vanilla extract
- 0.5 tsp psyllium husks (optional)
- 2 tbsp water
- 60g puréed pumpkin
- Cinnamon to taste
- Cardamom to taste
- Ginger to taste
- Cocoa nibs or chopped chocolate to taste
Cream
- 125g soy yogurt
- 1 tbsp maple syrup
- Cinnamon to taste
Preparation
Purée the white beans with water.
Add puréed pumpkin, psyllium husks, protein powder, syrup, spices, and cocoa nibs to the mixture and stir well.
In a separate bowl, mix soy yogurt, maple syrup, and cinnamon to make the cream.
Serve the cookie dough with the cream.
