Cookie Dough Dip

From:  Chocolate Covered Katie

• 1 1/2 cups chickpeas (1 can, drained) (250g)
• 1/8 tsp plus 1/16 tsp salt
• tiny bit over 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
• up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
• Sweetener (see note below, for amount)
• 1/3 cup chocolate chips
• 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.
See the following link for a Sugar-Free Version.
Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.)

Mel's notes:  I used the 2/3 cup brown sugar recommended (scant) and we could use less.  I used 3 T. flaxseed meal and the entire 1/4 c. almond milk (but could cut that down too, use food processor next time instead of blender because it was too thick to blend).  Also used peanut butter.  It was good!