A healthy peanut butter cookie dough dip you won’t feel bad about eating. It’s vegan and gluten-free so everyone can enjoy some!
I’m pretty sure sugar should be classified as a drug. Granted, I’ve never tried any sort of illegal substance, but I’d put good money on the fact that it has you addicted as quickly, if not quicker, as the most hardcore stuff out there.
Prior to Friday, I hadn’t had a real dessert in three weeks and I didn’t really even miss it. Fruit or a tiny sliver of dark chocolate did the trick if a craving hit. Then we went away, a 5 course tasting meal and my birthday happened and within 2 days I had consumed more sugar than I probably had in the entire previous month.
And now I want more. And more. And more.
For as good as those vegetables tasted when we got home, I got hit with an intense craving for something sweet yesterday afternoon. I tried to shut it up with lunch, but it came back 2 hours later. Then I tried to shut it up with a smoothie and it laughed in my face an hour after that.
So here we are with the solution that actually worked – healthy peanut butter cookie dough dip.
And there’s only half a tablespoon of actual sugar in it.
I’ve done the healthy cookie dough dip before and it was good, but this one is on a whole other level thanks to the peanut butter. Pb does an excellent job of masking the “healthy” in this and makes it much smoother than beans ever could.
It’s sinfully delicious and there’s seriously not one ingredient to feel bad about in this peanut butter cookie dough dip.
Sorta like these peanut butter jelly muffins – another great recipe you can feel good about eating without the guilt!
I’ll consider this sugar’s version of methadone.
- 5 oz. tofu, drained & pressed (1/4 of a block)
- 1/4 cup oats
- 2 tablespoons peanut butter
- 1/2 tablespoon turbinado sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cacao nibs
- Combine all ingredients except cacao nibs in a food processor and process until smooth, scraping down the sides once or twice.
- Add cacao nibs and process for 10-15 seconds more until incorporated and chopped up just slightly.
- Keep refrigerated.
*I used extra firm tofu because that's what I had on hand and it came out fine/smooth. If you have silken, it would probably be even better.