Sprouted Pumpkin Spice Cookie Dough Dip

Raw. Healthy. Yummy. Dippy. Fall(y)?!🤔

Endless dipping possibilities. I usually just dip a finger in there, but I’m barbaric like that 🤣. And usually just trying to cram flavor in where I can. In between errands, soccer games, ballet recitals, yoga and flag football practices you know?

This is definitely pot luck worthy too, you know? I’d bring this to a party any day. Anyhoo, here are the deets.

Ingredients:

2c sprouted chickpeas*

1/2 roasted acorn squash/pumpkin flesh

1/3c cashew butter or, for next level, 1/3 PB&Co White Chocolate PB

1tsp vanilla extract

1 tbsp cinnamon

1tsp pumpkin pie spice

2 medjool dates

2tbsp almond milk**

* to sprout chickpeas, just take about 3c of dry garbanzo beans. Pour in a glass jar and cover with water. Change water often over the next 3 days.

**may need more- this is for creamy dip texture

Directions:

1. Place all ingredients except almond milk into a food processor and pulse until all ingredients are well incorporated.

2. Add almond milk until mixture spins smoothly and resembles a creamy mixture

Just look at the dipping possibilities!!

Or you can’t go wrong with a rice cake combo like this:

Go ahead, get a little more extra with it and add some vanilla Greek yogurt…

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