Chocolate Coconut Cookie Dip (Dairy Free!)

Chocolate coconut cookie dip (non dairy!) click through for recipe I am all about the late night snack. We just refer to it as the “fourth meal of the day” at our house because there’s pretty much zero chance of it not happening. I do love a good weekend celebration snack night with all the junk food I can handle, but I try and keep the snacks on the healthier side during the week to balance out my weekend splurges. I had been making (and really enjoying) this healthy cookie dough dip recently, but I couldn’t help but wonder how I could make it more chocolatey because, you know, chocolate = better. And what’s a great way to make chocolate even more delicious? That’s right, coconut!

We’re partnering with Califia Farms, who happen to make my favorite coconut almond milk, to make this chocolate coconut cookie dip. It tastes like you’re dipping your favorite fruit or pretzels into a chocolate coconut macaroon, and since it’s dairy free and I make mine with a natural sweetener, it’s a pretty healthy option that I don’t have to feel guilty about! Hooray!

Chocolate coconut cookie dip (non dairy!) click through for recipe Chocolate Coconut Cookie Dip (Dairy Free!)
Adapted from Chocolate Covered Katie’s Healthy Cookie Dough Dip

1/4 cup Califia Farms Toasted Coconut Almondmilk 
1 1/2 cups of white beans (a 16 oz can drained and rinsed)
1/8 teaspoon salt (rounded)
1/8 teaspoon baking soda
2 teaspoons vanilla extract
1/4 cup nut butter (choose almond or cashew butter unless you want it to have a peanut butter taste)
1/3 cup oats
sweetener to taste (you can use honey, another natural sweetener, or regular sugar)
2 tablespoons unsweetened cocoa powder
1/2 cup toasted unsweetened coconut

Chocolate coconut cookie dip (non dairy!) click through for recipe Add all of the ingredients (except the coconut) together in a food processor and blend together until the mixture is pretty smooth.

Chocolate coconut cookie dip (non dairy!) click through for recipe Toast the coconut in a dry pan over medium heat until it turns a golden brown color. Watch it and stir often so it doesn’t burn!

Chocolate coconut cookie dip (non dairy!) click through for recipe Sprinkle the coconut into the processor and pulse to blend together. You can eat it right away, but I usually chill it for an hour or so in the fridge before I eat it.

Chocolate coconut cookie dip (non dairy!) click through for recipe Chocolate coconut cookie dip (non dairy!) click through for recipe Chocolate coconut cookie dip (non dairy!) click through for recipe Don’t forget to save a little toasted coconut to sprinkle on top of your dip as well! The coconut almondmilk really does make all the difference in the world here, as the coconut flavor really comes through and brings it all together. This dip has a great texture that’s perfect for scooping onto a pretzel or a piece of fruit. To be honest though, I usually just grab a spoon and eat it straight from the container! I think that’s a pretty good sign though, so I’m OK with that…get your snack on, people! xo. Laura

P.S. If you’re enjoying this as part of the Weekday Weekend challenge be sure to use an unsweetened non-dairy milk and natural sweeteners or none at all.

Credits // Author and Photography: Laura Gummerman. Photos edited with Stella from the Signature Collection.

Chocolate Coconut Cookie Dip (Dairy Free!)

Ingredients

  • 1/4 cup Califia Farms Toasted Coconut Almondmilk
  • 1 1/2 cups of white beans a 16 oz can drained and rinsed
  • 1/8 teaspoon salt rounded
  • 1/8 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1/4 cup nut butter choose almond or cashew butter unless you want it to have a peanut butter taste
  • 1/3 cup oats
  • sweetener to taste you can use honey, another natural sweetener, or regular sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup toasted unsweetened coconut

Instructions

  1. Add all of the ingredients (except the coconut) together in a food processor and blend together until the mixture is pretty smooth.
  2. Toast the coconut in a dry pan over medium heat until it turns a golden brown color. Watch it and stir often so it doesn't burn!
  3. Sprinkle the coconut into the processor and pulse to blend together. You can eat it right away, but I usually chill it for an hour or so in the fridge before I eat it.
  • Yeah its a shame about the Palm-Oil! Not good girls!!! Please don’t support that unhealthy oil. Palm oil has become one of the world’s leading causes of rainforest destruction.

    + the World health organization is against it.

    http://lifewillnotwait.com

  • Yum! I just want to eat this with a big spoon, not a pretzel 😉

    Paige
    http://thehappyflammily.com

  • That looks so good! I can’t wait to try it!

    Laura
    http://laurahager.blogspot.com/

  • Gosh! I need to make this! My cousin is vegan and she comes over in a few hours so it’s perfect! Thank you for the recipe <3

    xxx

  • This looks so pretty but I’m so iffy with sweet dips! I feel like I wouldn’t even use anything to dip in it, and just eat it by itself haha. Thank you for this post!

    -coffeeslag

  • Vegan recipe, so great, thank you! Looks like a great party snack too. Califia is not available where I live, so I’ll probably substitute it with a homemade almond milk.

  • Your blog is absolutely stunning!! Love the layout and the photography, just gorgeous :).

  • I usually eat just one big meal per day throughout the whole day ;P Anyways, I’m a college freshman, and over Thanksgiving break I visited one of my high school friends who is also a college freshman, and she told me that she had stopped drinking milk, and only drank almond milk. So this year I gave it a try and I looove it. Haven’t tried coconut almond milk yet, but I’m totally up for it 🙂 -Audrey | Brunch at Audrey’s

  • This looks beyond tasty and perfect for those nights I am writing late into the night and need a quick pick me up. Plus how can you go wrong when it is chocolate and dairy free! Thanks for the delicious idea.

  • Forget about a late night snack.. I would eat this for breakfast, lunch and dinner!

    M.

  • Sad that Califia’s milks contain palm-oil 🙁 will make this with my own nutmilk. Thanks for the recipe! xx

  • Love this! What a great combination! And so well presented, as usual! 🙂

    http://sometimesgracefully.com

  • Oh my goodness this looks so gooood! I need to make this soon! x

    www.eippek.blogspot.co.uk

  • Oh my goodness – this has been pinned! Can’t resist.

    Warm Regards,
    Alexandra
    www.littlewildheart.com

  • Well this is pretty much everything I love all in one. I like the pairing with pretzel chips! Must try.

    :] // http://www.itscarmen.com ▲

  • Oh my!! It’s the double C’s! This dip reminds me of fondue, but you don’t need to warm it up and you can eat it anytime! What a great way to entertain =)

    Juju Sprinkles
    http://www.jujusprinkles.com

  • This looks so good! I can’t tell you how excited I am to see a healthy vegan sweets recipe on ABM! Thanks, Laura- you’re pretty much number 1 in my book today!

    xo Mary
    Mostly Salty

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