Some days we are in such a rush to get out the door, it's hard…
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With strawberries so plentiful right now, I finally took the time to make the dip. What a great little snack this turned out to be! It’s perfect for dipping graham crackers, strawberries or bananas. I certainly didn’t feel guilty feeding this to my kids.
You’ll be super surprised at what the secret healthy ingredient is! Are you ready for it?
- 1 1/2 cup(s) canned chickpeas (garbanzo beans), drained and rinsed
- 3 Tbsp unsweetened cocoa (I substituted 3 oz unsweetened baking chocolate, coarsely chopped)
- 1/2 cup(s) sugar
- 3 Tbsp fat-free sweetened condensed milk
- 3 Tbsp hot water
Combine all ingredients in a food processor or blender; blend until smooth. Place in the refrigerator for up to 30 minutes to firm up.
What? You said you wanted strawberries and chocolate for snack? Why sure, have all you want! The kids asked for this at every snack and meal until it was gone. (I never told them what was in it.)
Using a high powered blender really makes this dip super creamy. We definitely preferred it chilled over room temperature. (It’s chilled in the photo above, when room temperature, it is darker and not as thick.)
This was one of our What’s Cookin’ Wednesday projects and for fun, my 5 year old made a video demonstrating how to make the dip.
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