Chocolate Coconut Cookie Dip (Dairy Free!)
Ingredients
- ¼ cup Califia Farms Toasted Coconut Almondmilk
- 1 ½ cups of white beans a 16 oz can drained and rinsed
- ⅛ teaspoon salt rounded
- ⅛ teaspoon baking soda
- 2 teaspoons vanilla extract
- ¼ cup nut butter choose almond or cashew butter unless you want it to have a peanut butter taste
- ⅓ cup oats
- sweetener to taste you can use honey, another natural sweetener, or regular sugar
- 2 tablespoons unsweetened cocoa powder
- ½ cup toasted unsweetened coconut
Instructions
- Add all of the ingredients (except the coconut) together in a food processor and blend together until the mixture is pretty smooth.
- 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!
- 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.