Cookie Doh Dip

Hello and happy weekend!

This morning I woke up in the best mood ever. The sun was shining through my window, the birds were chirping, it was 9:30am – meaning I had actually slept in for once – good vibes.

When I finally managed to wiggle out of bed I remembered another thing to be happy about: the COOKIE DOH waiting for me in my refrigerator.

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Last night while waiting for the bf to come home for dinner I was hit by a sudden urge for something sweet. I decided to whip up a batch of my most guilt-free yet sinfully delicious dessert recipe: Cookie Doh Dip. Now how could something so delicious and decadent be the least bit healthy, you ask?

The simple answer is garbanzo beans! This dessert is 80% made of garbanzo beans and peanut butter. It is sweetened with almond and vanilla extract and only a little bit of agave and/or stevia. Really the only thing debatable about this most perfect creation is the chocolate chips. But when have a few morsels of chocolate ever hurt anybody? Plus, I used carob chips, which sound (and taste) a little healthier :)

Below is the exact recipe I used, but feel free to modify it according to your taste:

Ingredients:

1 can garbanzo beans, washed thoroughly

1/3 cup of Peanut Butter

1.5 tbsp Agave

1 packet Stevia

3 tbsp Almond Milk

1 tsp Almond Extract

1 tsp Vanilla Extract

1/4 c. chocolate (or carob) chips

Directions:

Mix first 7 ingredients well in a food processor, vita mix or nutribullet. Stir in the chocolate chips and refrigerate for 30 minutes or until chilled. Serve with banana slices, graham crackers, our simply with a spoon :)

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Mmmmmmmmm.

If you are a health food skeptic, and a dessert with beans sounds gross to you, I totally get you. In fact, I used to be like you. The first time I ever put garbanzo beans in a food processor to make a dessert (I still remember – it was to make this delicious confection) I was very skeptical. There was no licking of the spoon, there was no giddiness over the smell of the batter - my only concern was that the batter was mixed thoroughly enough so that I wouldn’t ever have to taste or think abut the fact that there were legumes in my cookie cake. But in the end, the cookie cake came out phenomenally – and quickly became one of my favorite recipes to make. Aside from tasting amazing, I noticed that I felt different after I ate it. Whereas a normal cookie might leave me feeling lethargic, wanting to take a nap or curl up on the couch, 30 minutes after I ate this I felt like I had enough energy to do 100 yard sprints. When I started to really think about the correlation between the ingredients I used when cooking and how I felt afterwards, that’s when my relationship with food started to change. Instead of just asking myself “does this taste good” I began to ask myself “does this taste good and will it make me feel good.” And that is really what I hope to share with you through this blog – to help reshape the questions we ask ourselves about food and pleasure and health and body image. The key is to tap into how you feel, to respect your body and it’s reactions and preferences and all that it does for you. In totality, it’s about being kind to yourself. It’s also about realizing that we are only human, so sometimes we are going to do the wrong thing. We’re going to drink too much, we’re going to eat unhealthy things and we’re going to overdo it – but being kind to your body also means being forgiving. If you find that you have been a little unkind and feel out of balance, give your body a break – drink some green juice, do yoga, go for a run.

This weekend, lets just have a ball with ourselves. Loving our bodies, feeding it good things, giving it some good workouts, and finding inner peace.

Namaste, bitches.

Xx,

C