Cookie Dough Dip

For Tom's birthday, I attempted to make this cookie dough dip that I had bookmarked for months. It's actually considered a "healthy dessert", yet mine may have been on the less healthy side because I kept adding sugar to improve the taste. In the end, I couldn't even tell you how much sugar I added, but it's a helluva lot more than what the recipe called for.

Overall, it was... good. I chose Nilla wafers as the dippers and I think they brought the dip to the next level. (Never underestimate the power of a dipper.) I can't decide if I didn't like it as much because I knew the base was GARBANZO BEANS or if it really wasn't cookie dough flavored enough? At any rate, people did eat most of it, so it must have been decent, right? Though after time, I think people got skeptical since the small remainder of the "cookie dough" was sitting out for hours. And then started to sweat - almond butter oil? My verdict: If you want something sweet and healthy, give it a try. If you want something sweet and don't care about the calories, have some ice cream :)

Cookie Dough Dip (I doubled this recipe)

Ingredients
1.5 cups chickpeas (1 can, drained)
1/8 tsp plus 1/16 tsp salt
Tiny bit over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup almond butter
Up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
2/3 cup brown sugar
1/3 cup chocolate chips
2 to 3 T oats

Directions
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.