Healthy Chocolate Chip Cookie Dough Dip

/

Last updated August 3, 2024

Looks pretty delicious, right? Chocolate Chip Cookie Dough Dip, but actually pretty good for you! I’m not going to say that you could do a blind taste test with real cookie dough and not know the difference, but also, for having beans as a base, this is weirdly close. It’s delicious in its own right. The only time this recipe gets flack is if someone knows it is made with beans before trying it. Even then they admit it’s pretty tasty. If they don’t know and aren’t prejudiced, they love it.

This cookie dough dip is one I’ve been making for over a decade now. A blogger by the name of Chocolate Covered Katie was having a big moment and I made and loved a lot of her recipes. She was, I believe, the person who got me into the ‘healthy” baking scene. Back when I was dancing full time, I loved all of the healthier desserts, food that actually provided some fuel for my body while still tasting like dessert (my favorite thing). Well, most of the time. I ate and made some pretty weird things that I no longer eat and make and will most definitely not ever share as a recipe on this blog. This one, though, is one I’ve kept and made over and over again. Now, it’s a snack for my kids that they have no idea is not actual decadent cookie dough. One day, they will realize the deception. Ah, it’s fun being a parent, isn’t it? (My kids also get to experience real cookie dough, don’t worry!!) 

While this recipe is based on Chocolate Covered Katie’s, almost every element is highly customizable depending on your tastes, dietary needs (vegan, gluten-free, dairy-free, etc.), or simply which ingredients you have on hand. If you make and like this recipe, you too will probably find your groove in how you like to make it and it will become your own. 

In fact, let’s walk through the ingredient list so you can see all the different options that are possible with this recipe. I don’t normally do this, but this one has a lot, too many to simply add to the “Jenny’s Notes” that I usually have at the bottom of each recipe. 

Beans

The base of this recipe is beans. You can use any kind of white bean you’d like, as long as it doesn’t have too strong of a flavor. Rinse beans to keep the flavor as neutral as possible. Use a can or cook up your own. I prefer to use chickpeas, but also use great northern beans and cannellini beans if that’s what I have on hand.

Nut Butter

Any nut butter can be used in this recipe, as long as it’s something you like, of course! Think peanut butter, almond butter, cashew butter, sunflower butter, etc…the stronger the flavor of the butter (like sunflower), the more it will come through in the dip. Completely up to you what you prefer. I like using peanut butter, mostly because I always have peanut butter. I also like to use almond butter. 

Sweetener

Brown sugar will get you the closest flavor to cookie dough. You can also use higher amounts than in the recipe below to get that super sweet cookie dough taste. Conversely, you can also use less. I think 1/4 cup is that sweet spot for keeping it on the healthier side, while still tasting plenty sweet, especially when paired with plenty of chocolate chips! 

Other sweeteners can also be used. I probably use maple syrup the most. You can also use any kind of sugar (granulated, superfine, demarara, rapadura, sucanat, powdered, etc.), honey, stevia, agave, or any other sweetener you prefer. Keep in mind that the consistency of the sweetener used will affect the overall consistency of the dip, and will need to be adjusted accordingly. 

Oats

Oats help to give the dip a little bit of texture while also thickening it. The amount you need will vary depending on how well the beans are drained, how thick or thin your nut butter is, and if using a liquid sweetener. Remember that oats and some of the other options below will continue to absorb moisture as they sit, so it’s okay to leave the dip a bit thinner than desired to allow it to thicken up without getting too thick. 

You can use quick or rolled oats, wheat germ, oat bran, flaxmeal, almond flour, or even baby cereal. Just keep in mind that wheat germ and oats have gluten or possible gluten contamination, for those with wheat or gluten sensitivities. If you don’t have any problems with wheat, you could also just use flour. Since flour is supposed to be cooked before eating due to possibly harboring harmful bacteria that can cause food poisoning, this is the part where I’m supposed to recommend that you toast it first before adding to this dip. 

Vanilla Extract

A little extra vanilla for great flavor! Not much to say here other than use real vanilla extract for best flavor! Unless, of course, you have some real vanilla bean lying around you’d like to add.

Salt

Regular cookie dough usually has about a teaspoon of salt per batch. This recipe does not make as much as a batch of cookie dough, but you do have the option of increasing the salt, to taste. Keep in mind that some nut butters may have salt in them, so take that into consideration when adding salt.

Baking Soda

Baking soda might seem like an unusual addition when this dip is raw and not baked, but it lends a slight, but authentic flavor to the dip. It’s not a huge deal if you omit it, but if you do, consider increasing the salt slightly since baking soda is also salty. 

Milk

If your dough is too thick for your liking, add a bit of milk of choice, 1 tablespoon at a time, until desired consistency is reached. To keep this dairy-free, use a plant or nut based milk instead of dairy milk.

I don’t usually need to add any milk when I make this, since my sweetener is liquid (maple syrup) and the almond butter I use is quite runny. 

Chocolate Chips

You can use any size, shape or flavor of chips that you’d like. Regular semi-sweet chocolate chips would be the classic choice, but my favorite is probably using mini chocolate chips in this dip. I also really like dark chocolate. Chocolate chips sometimes sneakily have dairy in them, so check your ingredients if wanting to keep this dairy-free.

Use as little as 1/4 cup of chocolate chips to really keep things on the lighter/healthier side, but I recommend starting with 1/2 cup / 85g or up to 1 cup / 170g to really get the party going. 

Equipment

The last thing you need to know, is that you need a food processor to make this. Some quality blenders may be able to handle the thickness of this, but most blenders and mine most definitely cannot.

Such a simple dip to make and eat, but oh so many options! Have fun, friends! 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Chocolate Covered Katie

Healthy Chocolate Chip Cookie Dough Dip

Makes about 2 cups

Ingredients:

  • 266g (1 14oz can drained) chickpeas or white beans

  • 1/4 cup / 65g peanut butter or nut butter of choice

  • 1/4 cup / 50g brown sugar or 1/4 cup / 80g maple syrup or other sweetener of choice

  • 1/4 cup / 22g quick oats

  • 2 tsp / 10g vanilla extract

  • 1/8 tsp salt

  • 1/8 tsp baking soda

  • a few tablespoons of milk, as needed

  • 1/2 - 1 cup / 85g - 170g regular or mini semi-sweet chocolate chips

Directions:

  1. Combine chickpeas, peanut butter, sugar, oats, vanilla, salt, and baking soda in a food processor. Blend until smooth.

  2. Add milk, 1 tablespoon at a time, if a thinner consistency is desired. (Dip will continue to thicken slightly.)

  3. Stir in chocolate chips with spoon or spatula.

  4. Serve with fruit, graham crackers, pretzels, etc. or simply eat by the spoonful!

Jenny’s Notes:

  • Oats will continue to absorb liquid as they sit, so it’s okay to let the dip sit for 30 minutes or so (if it lasts that long!) before deciding to add more oats to thicken.

  • If blended in the food processor for more than a couple minutes, the motor may heat up the dip. If this happens, simply allow to cool or stick in the fridge before stirring in chocolate chips. Alternatively, stir in chips gently while warm for a melty, swirly, fresh baked cookie taste.

Healthy Chocolate Chip Cookie Dough Dip
Yield 8
Author
Prep time
15 Min
Total time
15 Min

Healthy Chocolate Chip Cookie Dough Dip

What could be better than a cookie dough dip? One that's so healthy you can eat it for breakfast or anytime! Made with a base of beans and highly customizable, this dip is delicious and can also be gluten-free, dairy-free, vegan, and it's no-bake.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Combine chickpeas, peanut butter, sugar, oats, vanilla, salt, and baking soda in a food processor. Blend until smooth.
  2. Add milk, 1 tablespoon at a time, if a thinner consistency is desired. (Dip will continue to thicken slightly.)
  3. Stir in chocolate chips with spoon or spatula.
  4. Serve with fruit, graham crackers, pretzels, etc. or simply eat by the spoonful!

Notes

  • Oats will continue to absorb liquid as they sit, so it’s okay to let the dip sit for 30 minutes or so (if it lasts that long!) before deciding to add more oats to thicken.
  • If blended in the food processor for more than a couple minutes, the motor may heat up the dip. If this happens, simply allow to cool or stick in the fridge before stirring in chocolate chips. Alternatively, stir in chips gently while warm for a melty, swirly, fresh baked cookie taste.

Nutrition Facts

Calories

200.64

Fat

8.78 g

Sat. Fat

3.38 g

Carbs

24.77 g

Fiber

3.6 g

Net carbs

21.18 g

Sugar

11.45 g

Protein

6.24 g

Sodium

96.89 mg

Cholesterol

1.34 mg

Nutritional information is approximate. Based on 8 servings of about 1/4 cup each.

healthy chickpea chocolate chip cookie dough dip, bean dessert dip, vegan, gluten free, dairy free, no bake
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Chia Persimmon Pudding

/

Last Updated August 10, 2024

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

I had never eaten a persimmon before living in Italy.  I probably couldn't have even picked it out from a line up of fruit.  But if you asked me, of course I would want to try a persimmon!  I had heard good things about them, especially the elusive "persimmon pudding."  

I used to go the market several times a week for my fruit and vegetables, one of my favorite weekly errands.  It was a large market, the ground floor of the Mercato Centrale if you’ve been there, with lots of vendors, but there was this dear old man that always had the best tomatoes and lettuce.  He would say "Ciao, bella," shake my hand, and always round the price down for me.  He also had this habit of sneaking in a fruit or vegetable that I hadn't ordered.  Whether that was a sweet gesture or a marketing strategy, I may never know.  One day, after getting my usual tomatoes, I arrived home to find this strange object that looked curiously like an orange tomato, but was most definitely not.  So....squishy and lacking that earthy, pungent, tomato vine smell.  After a little research, I found I had in my possession a kaki!  Okay, now what is a kaki?  

After a little more research, I found that kaki is what the Italians call persimmons. Sweet, mysterious persimmons.  Now...how to eat it?  I quickly realized they are like jelly on the inside when ripe, and it's only the skin that holds it together.  If that skin breaks, you have a real mess if you weren't prepared with a bowl or your mouth beneath it.  I ate that first one in hurry, before it all dripped from my hands onto the floor. 

From then on I bought them in packs and beautiful things happened, including various versions of persimmon pudding.  Below is a raw and vegan version of the Persimmon Pudding.  Makes for a great dessert, snack, or breakfast!  Kaki on.  

Recipe adapted from Blissful Basil.

Chia Persimmon Pudding

Serves 4

Ingredients:

For the Chia Pudding Layer

  • 2 cups / 474g unsweetened coconut milk or milk of choice

  • generous 1/2 cup / 90g chia seeds

  • 3 Tbsp / 60g maple syrup or honey

  • 2 tsp / 9g vanilla extract

  • 1/2 tsp / 1g cinnamon

  • pinch of cardamom

For the Persimmon Pudding Layer

  • 3 ripe persimmons

  • 1/4 tsp cinnamon

Directions:

*Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up.  

You’ll need 4 small (about 12 oz), clear glasses or bowls.

Make the Chia Pudding

  1. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.  

  2. Cover and refrigerate overnight or at least 8 hours.  

Make the Persimmon Pudding

  1. Remove the stems from the persimmons and place in a food processor or blender.  Add the cinnamon and blend until smooth.  

  2. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass.  Top with a scant 1/4 cup Chia Pudding.  Repeat layers until both puddings are gone.  Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Jenny's Notes:

  • You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

  • Persimmons are a great source of vitamin A, vitamin C, and high in fiber.  

Chia Persimmon Pudding
Yield 4
Author
Prep time
15 Min
Inactive time
8 Hour
Total time
8 H & 15 M

Chia Persimmon Pudding

Layers of spiced coconut milk chia pudding and juicy persimmons are a simple, vegan, dairy-free, gluten, raw, etc. dessert, breakfast, or snack.
Cook modePrevent screen from turning off

Ingredients

For the Chia Pudding Layer
For the Persimmon Pudding Layer

Instructions

Make the Chia Pudding
  1. *Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up.
  2. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.
  3. Cover and refrigerate overnight or at least 8 hours.
Make the Persimmon Pudding
  1. You’ll need 4 small (about 12 oz), clear glasses or bowls.
  2. Remove the stems from the persimmons and place in a food processor or blender. Add the cinnamon and blend until smooth.
  3. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass. Top with a scant 1/4 cup Chia Pudding. Repeat layers until both puddings are gone. Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Notes

You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

Nutrition Facts

Calories

266.73

Fat

9.61 g

Sat. Fat

2.90 g

Carbs

43.72 g

Fiber

12.46 g

Net carbs

35.76 g

Sugar

25.11 g

Protein

4.73 g

Sodium

12.43 mg

Cholesterol

0.00 mg

Nutritional information is approximate.

vegan, raw, no bake, chia pudding, persimmon pudding, dairy free, gluten free, refined sugar free
dessert, pudding
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Enjoy your Kaki Pudding!

Homemade Marzipan

/

Last Updated: August 10, 2024

Marzipan!  That weird almond dessert that no one seems to really talk about in America, but people rave about in Europe. It really should catch on in the US, because:

  1. It tastes like almonds and is delicious

  2. It's easy to make

  3. It's fun to work with and versatile

 It can be used as filling or toppings of baked goods, and it can also be colored and molded into shapes or rolled out and used to cover cakes in a fondant fashion. Fondant has it's place, but I would rather eat a marzipan covered cake any day over a fondant cake.  

marzipan.jpg

You may have seen almond paste sold in stores, and although almond paste and marzipan are made from the same ingredients, they are not usually equal. This depends on what part of the world you call home.  In many European countries the terms marzipan and almond paste are interchangeable, in other parts, such as the US, they are different products. If they are different, as in the US, marzipan is smoother, sweeter, made with egg whites and sometimes rose water, whereas almond pasted is less sweet and has a coarser texture.  When I first started dabbling in marzipan, I used almond paste as a base to make marzipan, but now I prefer to make it from scratch.

It's so simple, as you can see for yourself!

This post may contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from La Cuochina Sopraffina

Marzipan

Makes about 280g of marzipan, or about 10 oz. 

Ingredients:

  • 125g / 1 1/3 cup almond flour or almonds

  • 125g / 1 cup powdered sugar

  • 1 egg white (about 30g)

  • 6 drops almond extract

  • 3 drops rose water, optional

Directions:

  1. If using whole almonds, place in a food processor and process until finely ground.   

  2. Process almond flour, powdered sugar, egg white, almond extract, and rose water until a thick dough forms.  If the consistency is too thin, add more powdered sugar.  

  3. Turn marzipan out onto a surface lightly dusted with powdered sugar, knead for a few seconds.  Wrap tightly in plastic wrap and refrigerate until needed, or freeze.  

Jenny's Notes:

  • This recipe is very simple to adjust to the amount you need, especially if you scale/weigh your ingredients.  As you may have noticed, the almond flour to powdered sugar is a 1:1 ratio.  

  • If you are worried about eating or serving raw egg whites, be sure to buy pasteurized egg whites from the store.   

Homemade Marzipan
Yield 10
Author
Prep time
10 Min
Total time
10 Min

Homemade Marzipan

Marzipan is a versatile and tasty European almond sweet, often paired with chocolate, molded into fruit shapes, or used to cover cakes in place of fondant. Gluten and dairy free.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. If using whole almonds, place in a food processor and process until finely ground.
  2. Process almond flour, powdered sugar, egg white, almond extract, and rose water until a thick dough forms. If the consistency is too thin, add more powdered sugar.
  3. Turn marzipan out onto a surface lightly dusted with powdered sugar, knead for a few seconds. Wrap tightly in plastic wrap and refrigerate until needed, or freeze.

Notes

This recipe is very simple to adjust to the amount you need, especially if you scale/weigh your ingredients. As you may have noticed, the almond flour to powdered sugar is a 1:1 ratio. If you are worried about eating or serving raw egg whites, be sure to buy pasteurized egg whites from the store.

Nutrition Facts

Calories

131.15

Fat

7.44 g

Sat. Fat

0.57 g

Carbs

14.21 g

Fiber

1.86 g

Net carbs

12.35 g

Sugar

11.43 g

Protein

3.51 g

Sodium

6.80 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 10 servings.

marzipan, almond paste, European sweets, marzipan fruit, fondant, gluten-free, dairy-free, raw
dessert
European
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

White Russian Tart

/

Last updated on September 15, 2024

This tart is a refreshingly scrumptious, not-as-guilty dessert. It is no-bake, gluten-free, refined-sugar free, and somehow delicious. It’s filled with healthy fats which help keep you satisfied for longer than sugary, carb-heavy desserts.

Crust

The crust is like a chewy Lara bar, made of dates, nuts, coconut and cocoa powder to make it dark and chocolatey.

Dark Chocolate Cream

Next, there is a smooth, dark chocolate layer spiked with vodka and Kahlua. You’d never guess the main ingredient for this “cream” is avocado.

Mascarpone Cream

The top layer is decadent and lightly sweetened mascarpone. Put the three layers together and you have yourself quite the treat!

A healthy dessert? Is it any good?

When I'm experimenting and trying new recipes in the "healthy" department (as defined by trying to limit refined-sugars or flours, using a vegetable or bean or something that doesn't normally go belong in desserts, or generally replacing healthier ingredients for less healthy ones) I look for the 3 different categories of reactions from my tasters:

  1. The category of "This is honest deliciousness."  When people ask for a recipe or have no idea that there are chickpeas or spinach powder hidden in what they're eating. Something a normal or even picky eater would eat. 

  2. The category of "It's good for a healthy dessert!"  So it's palatable and they're not gagging, but most would still take a slice of cheesecake over it. AKA, just not as good as it’s regular counterpart.

  3. The category of "I would rather just eat a salad."  If actual fruits and vegetables are tastier than the “dessert” that is trying to be passed off, then that recipe should probably be scrapped.

This tart is a solid category 1.  Even my mom and brother approved this, and they keep me pretty honest when it comes to healthy desserts. 

I bounce back and forth between decadent desserts and healthier desserts. I have a love and respect for both, and each have their place. Some days it's honey, nuts, and coconut oil; other days it's sugar, heavy whipping cream, and butter. Variety is the spice of life. Today, it's dates, avocado, and mascarpone.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

White Russian Tart

Serves 8-12

Ingredients:

Chocolate Crust

  • 1-1/2 cups / 210g whole almonds

  • 2 Tbsp / 10g unsweetened shredded coconut

  • 4-5 medjool or 8-10 / 100g deglet dates, pitted

  • 1/2 tsp vanilla extract

  • 1 Tbsp / 7g unsweetened cocoa powder

  • 1/4 tsp salt

Chocolate Vodka Cream

  • 1/4 cup / 56g unrefined coconut oil, melted

  • 1 Tbsp finely ground coffee beans

  • 1 large ripe avocado, peeled, pit removed, and sliced

  • 3 Tbsp / 20g unsweetened cocoa powder

  • 1 tsp vodka

  • 1 tsp rum or Kahlua (of course the Kahlua option adds sugar)

  • 2 Tbsp / 40g+ maple syrup, or more to taste

Mascarpone Cream

  • 8 oz / 225g mascarpone cheese

  • 1 Tbsp / 20g maple syrup

  • 1 tsp vanilla extract

Directions:

Make the Chocolate Crust

  1. In a food processor, combine almonds and coconut and pulse until small crumbles. 

  2. Add dates, vanilla, cocoa powder, and salt.  Process until well combined. 

  3. Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.

Make the Chocolate Vodka Cream

  1. Combine melted coconut oil, coffee, avocado, cocoa powder, vodka, Kahlua, and maple syrup in a food processor until smooth. Stop and scrape down sides and bottom occasionally. 

  2. Spread over crust and place in freezer for about 30 minutes.

Make the Mascarpone Cream

  1. Combine mascarpone, maple syrup, and vanilla in a small bowl.  Take the tart out of the freezer and spread mascarpone mixture over it. 

  2. Place in fridge for about 2 hours before serving.   

Jenny's Notes:

  • This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 

  • Also, I like to use black cocoa powder in this recipe.  Black cocoa powder is what gives Oreos their signature black color.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult.)  If you can get your hands on it, it's really great. I usually order it from Amazon. 

White Russian Tart
Yield 8-12
Author
Prep time
35 Min
Inactive time
2 Hour
Total time
2 H & 35 M

White Russian Tart

Chewy chocolate almond and date crust, creamy chocolate cream, topped with a lightly sweet mascarpone cream. This dessert is decadent and also gluten-free, refined sugar-free, no-bake, and full of healthy fats.

Ingredients

Chocolate Crust
Chocolate Vodka Cream
Mascarpone Cream

Instructions

Make the Chocolate Crust
  1. In a food processor, combine almonds and coconut and pulse until small crumbles.
  2. Add dates, vanilla, cocoa powder, and salt. Process until well combined.
  3. Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.
Make the Chocolate Vodka Cream
  1. Combine melted coconut oil, coffee, avocado, cocoa powder, vodka, Kahlua, and maple syrup in a food processor until smooth. Stop and scrape down sides and bottom occasionally.
  2. Spread over crust and place in freezer for about 30 minutes.
Make the Mascarpone Cream
  1. Combine mascarpone, maple syrup, and vanilla in a small bowl. Take the tart out of the freezer and spread mascarpone mixture over it.
  2. Place in fridge for about 2 hours before serving.

Notes

  • This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 
  • Also, I like to use black cocoa powder in this recipe.  Black cocoa powder is what gives Oreos their signature black color.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult.)  If you can get your hands on it, it's really great. I usually order it from Amazon. 

Nutrition Facts

Calories

358.31

Fat

29.26 g

Sat. Fat

15.72 g

Carbs

22.26 g

Fiber

5.01 g

Net carbs

17.27 g

Sugar

14.6 g

Protein

5.29 g

Sodium

92.3 mg

Cholesterol

28.35 mg

Nutritional information is approximate. Based on 8 servings.

no bake, refined sugar free, gluten free dessert, raw dessert
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs