A few weeks ago I went to a pot luck brunch and my friend Jen brought this completely out of control cookie dough dip that tastes a little like, I don’t know, perfection. When I asked her what was in it she got only as far as “One tub of cream cheese, one stick of butter…” when I stopped her and said something along the lines of “Lord. Baby. Jesus.”
So I went home and made a vegan version.
My plan of attack that night was to try out the wildly popular chickpea version of vegan cookie dough dip you see all over the internet these days, but the result just tasted like weird hummus to me and I was not impressed. So I gave it another go sans legumes and I think, ladies and gentlemen, that we have a winner.
Easy Vegan Cookie Dough Dip
- 1/2 cup raw cashews, soaked at least 2 hours and drained
- 1/2 cup full fat coconut cream (see note below)
- 1 teaspoon vanilla extract
- 3-5 pitted medjool dates, soaked at least 2 hours
- 2 tablespoons date syrup (you could sub maple syrup probably)
- 1/2 cup vegan chocolate chips
Combine all ingredients except chocolate chips in a food processor and process until smooth. (This takes a while–maybe 4-5 minutes.) Fold in chocolate chips.
That’s it! I think this needs little more than a spoon but I guess you could dip fruit in there. Or cookies dipped in cookie dough dip. Inception.
Note: When I say coconut cream this is what I mean:
You want the extra thick stuff that has a cream cheese-like consistency. There will be some coconut water separated (usually at the bottom of the can when I do it) and you do not want to use this. Just drain it out and use the white stuff.