Cake Batter Protein Dip
1 can chickpeas, drained and rinsed
1/4 cup gluten free oats (or a flour like almond)
1 tbsp cashew butter (or other nut butter)
2 tbsp pure maple syrup
2 tbsp organic coconut sugar (optional, omit to keep it lower in sugar!)
1 tbsp vanilla extract
1 scoop Vanilla Protein Powder (optional but adds a higher protein component)
1/2 cup water
Chocolate chips / vegan chocolate chips (optional)
Other fruit of choice
Drain and rise chicken peas.
Add everything to a blender and blend until a smooth consistency. This will take a few minutes! Make sure to stop the blender and scrape down the sides so everything is incorporated and mixed well.
Add more water as you blend if need be!
The taste will change depending on the nut butter, flour and the amount of sugar you chose to use. While it’s blending adjust with what you prefer!
Eat with fruit or even by the spoonful ;)