Sweet Potato Cookie Dough Dip is the perfect appetizer for your sweet tooth. Made with all real ingredients, this dip boasts extra flavor from the sweet potatoes, and goes perfectly with fruit, chocolate and graham crackers. It’s even vegan and gluten free!
Hi guys, how’s your week going so far? Things are moving right along, here. I had somewhat of a busy weekend last weekend, so this week looks like some catch up + trying to get ahead. Is it possible to do both?
Raise your hand if you’re a snacker
My hand is raised. Ever since I’ve seen the chickpea cookie dough around the web, I’ve been a fan. Not to say it replaces actual cookie dough (in no way, shape or form), but hey, it’s still tasty enough. Plus, actual cookie dough is a no no for pregnant women with those raw eggs, so I’ve had to find substitutes for my cookie dough snacking. There’s a newer COOKIE DOUGH STORE in Charlotte that we went to once. And they do cookie dough and ice cream mixes – fabulous!
But, when the craving strikes, I need something instantaneous. You know how it is (right?).
And now, we have a fun twist you can make in your own kitchen. It’s not overly sweet potato flavor, though I’m sure if you want that, you could double the amount of sweet potatoes. I think it produces a nice balanced flavor. I recommend 3-4 tablespoons of peanut butter, depending on your preference. Do more if you like it creamier.
Most importantly, it couldn’t be easier to make. Just place all ingredients in a high speed blender or food processor. No baking, no prep time, nothing. If it’s dry at first, you can add some almond milk (by the tablespoon). I didn’t have to.
Use this Sweet Potato Cookie Dough Dip as a toast topper, frosting, eat it straight from the jar, or put it in your oatmeal or yogurt. The possibilities are endless!
Also, I will say that personally, I find that this dip gets better after a day or two in the fridge. It becomes a little more “cookie dough” like in texture and consistency.
Let’s get to the recipe
Sweet Potato Cookie Dough Dip is the perfect appetizer for your sweet tooth. Made with all real ingredients, this dip boasts extra flavor from the sweet potatoes, and goes perfectly with fruit, chocolate and graham crackers. It's even vegan and gluten free!
- 1 can garbanzo beans
- 1/2 cup cooked sweet potato, mashed
- 3-4 tbsp peanut butter
- 1/4 cup maple syrup
- 2 tbsp oats
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1-2 tbsp almond milk (optional, if dry)
- 3/4 cup chocolate chps
Drain beans and let cooked sweet potato cool.
Mix all ingredients in a strong blender or food processor. Add chocolate chips last.
Adapted from Chocolate Covered Katie
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What’s your favorite kind of dip?
Sweet or savory?