This dip is such a hit in my house, that I actually have to portion it out for the kids so that they don’t just eat the whole batch in one sitting! (I guess I could have worse problems, right?)
We love this “Cookie Dip” on pretzels, bananas, strawberries, apples, graham crackers, or even our warm toast in the morning! My 3-year-old just eats it right on a spoon!
2 cans garbanzo beans, drained and rinsed
1/2 cup cashew or almond butter
5 large medjool dates, pitted
5 teaspoons cinnamon
1 tablespoon vanilla extract
1 tablespoon molasses
1 teaspoon butter extract
1/2 teaspoon iodized salt
1/2 teaspoon baking soda (It sounds odd, but trust me on adding this….it changes the taste!)
1 cup almond or coconut milk
Blend in your food processor until smooth and creamy, about 2-3 minutes. Scrape down the sides of your food processor bowl as needed. Store in refrigerator until ready to serve.
For more recipes visit wineandhotdish.com!