← Replies in Healthy Chickpea Cookie Dough Dip Recipe

Update: Made half the recipe and it turned out yummy. Used 1.5tbsp of maple syrup for sweetener, cashew butter, 1.25tsp of vanilla and a splash of soy milk to thin out the mixture a tad. It was okay. Next time I’ll make it with cashew butter instead of almond butter and will try maple syrup instead of brown sugar. The almond butter flavor came through too much and left the texture a little too gritty for my liking. Excited to try it again. I’ll make a half batch next time since it does make one full 14oz Mason jar.

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