Chocolate Chip Cookie Protein Dip

Ingredients:

1 can- Chickpeas (organic, BPA free)
3-4 tbsp of Maranatha No-Salt Roasted Almond Butter or All Natural Peanut Butter
1 scoop of Biosteel Vanilla Protein Powder
1-2 tsp of Vanilla Extract
1-2 tbsp of Rolled Oats (Can be omitted. Add less Almond Milk if not using Oats)
1 tsp of Maple Butter (or Maple Syrup or Raw Honey or 1/2 tsp of stevia powder)
1/4 tsp of Baking Soda
1 tbsp of Unsweetened Almond Milk

1-2 tbsp of Extra Dark Chocolate Chips

Mix all ingredients except chocolate chips in a blender (or bowl if you’re using a hand blender). Blend until combined. I like to leave it with a bit of a chunky texture like oatmeal cookie batter. Add in chocolate chips once batter is mixed. Enjoy!

Dip cut up apple slices. Use as a spread..on toast or a rice cake with slices of banana…on pancakes. Eat with a spoon (my favourite).

Alternate:
Brownie Batter Dip: add Cocoa Powder to batter and omit Chocolate Chips. (or add them if you’re a choco-holic like me 🙂

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2 Comments on “Chocolate Chip Cookie Protein Dip

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