High-protein Edible Cookie Dough Dip Made With Chickpeas

Ingredients

1 can chickpeas, rinsed peeled1/3 cup creamy nut butter (I’ve made with cashew & peanut butter and both work great)3 tbsp pure maple syrup2 scoops @vitalproteins collagen or vanilla collagen creamer1/2 tsp sea salt3 tsp vanilla1/4-1/3 @enjoylifefoods mini chocolate chips or as many as you’d like.*if you don’t have collagen, no problem, it’s optional but if your dough is too runny. Add in 3 tbsp oat flour or powdered peanut butter.

Steps

First, rinse the chickpeas in a strainer and remove as many skins as you can by simply pinching the chickpeas until they come off.Once the chickpeas are fairly dry, add all the ingredients minus the chocolate chips to a blender or food processor and pulse until a dough formsdo a taste test, and add in one more tbsp of maple syrup if need be.remove from processor and add to a bowl, fold in chocolate chips, grab a spoon and enjoyI personally like to let mine chill in the fridge before eating