Everyone is celebrating #nationalcookieday by turning on their ovens and messing around with bowls when I’m just sitting here like WHY? and whipping up this 1 blender, #vegan, #glutenfree, #dairyfree, #refinedsugarfree GINGERBREAD COOKIE DOUGH DIP instead (check out my stories for a lil’ live close up action!). 💃🏻This dip would be a fun and easy dessert to serve at those upcoming holiday parties you may have! Happy Monday friends! Recipe below!
Also, I’m hoping the #mercuryretrograde is responsible for all my kitchen disasters this morning. 🙄Broke my food processor, broke a plastic bowl, and spilled a bowl of hot water all over the floor. I think it’s time to get out of the kitchen, don’t you?🤔😬
@thefeedfeed #dessertinspo #cookiedough #dates #gingerbread .
Gingerbread Cookie Dough Dip (serves 4-6)
1 cup medjool dates (about 8-10 dates) pitted and soaked in hot water for 5 minutes
1/3 cup unsweetened applesauce
1 1/2 cup almond flour
1 t gingersnap spice (I used @primalpalate)
1/2 cup cashew butter
2 T molasses
1/2 t salt
1/8 t baking soda
1/2 t @simplyorganicfoods vanilla extract
1/2 T maca powder
1/4 cup @enjoylifefoods chocolate chips
In a food processor or blender add the applesauce, cashew butter, vanilla, and molasses and blend until combined. Then add in the rest of the ingredients (except the choc chips) and blend until a smooth paste forms. Fold in chocolate chips and little bits of your fave cookies if desired. Serve with fresh fruit, graham crackers, or cookies!