Page 60 - JG Performance March 20 Recipe Book

Cookie Dough Dip
INGREDIENTS
250 grams chickpeas or white beans drained well 1⁄8 teaspoon salt
1⁄8 teaspoon baking soda
2 teaspoons pure vanilla extract
65 grams nut butter of choice
60 millilitres milk of choice, only if needed
Sweetener of choice
60 grams chocolate chips or sugar free chocolate chips 2-3 tablespoons oats
SERVES: 6
TOTAL TIME: 10 Minutes
INSTRUCTIONS
Add all ingredients (except for the chocolate chips) to a good food processor, and process until very smooth.
Then to finish, stir in the chocolate chips.
If made correctly and blended for long enough, this should have the exact texture of real cookie dough.
If it appears too thick and dry add tiny splashes of milk to loosen the mixture
Try varying your choice of nut butters to create different flavours
MACROS PER PORTION
CALORIES 172 CARBS 17 FIBRE 1
PROTEIN 7 FATS 9
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