Creamy, fiber-rich chickpea cookie dough dip with oats, flaxseed, and chocolate chips - quick, no-bake snack.
# What You'll Need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup unsweetened nut butter (almond, peanut or sunflower seed)
03 - 1/4 cup pure maple syrup (or honey)
04 - 2 tsp vanilla extract
05 - 1/8 tsp fine salt
→ Fiber Boosters
06 - 1/4 cup rolled oats (use certified gluten-free if required)
07 - 2 tbsp ground flaxseed or chia seeds
→ Mix-Ins
08 - 1/3 cup dark chocolate chips (substitute dairy-free chips for a dairy-free option)
# How To Make It:
01 - Add the drained chickpeas, nut butter, maple syrup (or honey), vanilla, salt, rolled oats and ground flaxseed (or chia) to a food processor.
02 - Blend on medium-high until the mixture is very smooth and creamy, pausing to scrape down the bowl as necessary to ensure even texture.
03 - Taste and, if desired, add 1–2 tbsp more maple syrup for sweetness or 1–2 tbsp water to thin; pulse briefly to incorporate any adjustments.
04 - Transfer the base to a mixing bowl, fold in the chocolate chips, then serve immediately with apple slices, pretzels or graham crackers, or chill in the refrigerator for about 1 hour to firm.
05 - Place leftovers in an airtight container and refrigerate for up to 5 days.
