Chocolate Chip Cookie Dough Dip - Sugar Free (and made with chick peas??)

(No sugar!) Cookie Dough Dip

It’s gluten-free, too.

This is courtesy of Chocolate Covered Katie

• 1 1/2 cups chickpeas (1 can, drained) (250g)
• heaping 1/8 tsp salt
• tiny bit over 1/8 tsp baking soda
• 1 T plus 1 tsp pure vanilla extract
• 1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
• 1 and 1/4 cup pitted dates (I used SunMaid, from a regular grocery store)
• 1/3 cup chocolate chips (see link below, for sugar-free option)
• 2 T oats (You can omit)
• nondairy milk as needed (depending on the consistency you want. I used a few T.)

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor and blend until very smooth.

If you wish, you can use: Sugar-Free Chocolate Chips.

This can be served as a dessert dip, as a spread, eaten with a spoon,  stuffed into cupcakes, or even used to top pancakes.