Cookie Dough Dip
My kids love this dip with apple or celery slices and the occasional gluten-free pretzel.
- 2 cups raw cashews
- Pinch kosher or fine sea salt
- ¼ cup coconut oil melted
- ¼ cup pure maple syrup
- ½ cup blanched almond flour
- 1 teaspoon pure vanilla extract
- ½ cup mini dark chocolate chips
In a food processor fitted with the steel blade, combine the cashews and salt. Process until the cashews turn into butter, scraping down the sides of the processor as needed. Add the coconut oil, maple syrup, almond flour, and vanilla. Process to combine. Stir in the chocolate chips by hand. Store in an airtight container at room temperature or in the refrigerator.
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