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Snickerdoodle Dip (Vegan, Healthy)

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“This genius recipe comes from the blog chocolatecoveredkatie.com and I LOVE it! :) Ive made a few tweaks to adapt it for what I had on hand and it came out smooth, creamy, cookie-like and just amazing. This is one of the best vegan, healthy dessert recipes Ive tried so far. I hope youll like it, too!”
READY IN:
5mins
YIELD:
1 3/4 cups
UNITS:
US

Ingredients Nutrition

  • 1 12 cups chickpeas (I used chickpeas) or 1 12 cups white beans, drained and rinsed (I used chickpeas)
  • 3 tablespoons nut butter (all natural, I used peanut butter)
  • 1 teaspoon ground vanilla bean (or use 2 ts extract)
  • 18 teaspoon baking soda
  • 1 pinch salt
  • 1 tablespoon banana, mashed (use a very ripe one if you can)
  • 14 cup ground flax seeds (I used slightly less)
  • 1 12 teaspoons cinnamon (feel free to use the amount Katie uses- 2 1/4 ts)
  • raisins (optional)
  • agave syrup (optional)

Directions

  1. In your food processor or a large bowl combine all of the ingredients except for the raisins, if using them.
  2. Blend until smooth using either a blender or hand-held blender. If it is too thick, add a tbs or so of water and blend again. Stir in raisins if using.
  3. Refrigerate until ready to use.
  4. Enjoy!

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