I don’t know why I was so slow to warm up to cashew cream. It’s so versatile! Add some lemon juice and a pinch of salt and voila — sour cream. Add some vanilla and a little sweetener and voila — vanilla cream (the filling for my Hazelnut Tarts)! Mmmm….vanilla cream….
While indulging in my new-found love for cashew cream, I accidentally created cookie dough dip. Then I scooped it into balls, froze it, and created cookie dough balls. I love happy accidents!
It seems like all the blogs I read have at least one recipe for cookie dough dip, and I’m always drawn to it because it looks and sounds delicious. But, then I think, “What will I dip in it?” So, I’ve never made any. Until I accidentally did. Ha!
My goal was to create some kind of non-chocolate dessert. My parameters were pretty wide: raw (or as raw as possible considering I can’t consume agave) and vanilla flavored. Pretty easy, right? Right.
1/2 c cashews, soaked
1T maple syrup (or other liquid sweetener)
1T almond milk (or water)
1/4 c almond meal
1T Sun Warrior vanilla protein powder (optional)
1/4 c cacao nibs (optional)
Blend cashews, vanilla, maple syrup, and almond milk/water until smooth and creamy. (I used a Magic Bullet for this because the batch of cashew cream was too small to make the Vitamix happy.) Scoop cashew cream into medium bowl and add almond meal and protein powder (if using). Stir to combine. Fold in cacao nibs (if using). Dough should be thick and tacky. Scoop mixture onto parchment lined cookie sheet with a cookie scoop or melon baller and freeze until firm. Store in an airtight container in the freezer and enjoy!
If your cashew cream isn’t as creamy as it should be, add additional almond milk/water by the teaspoon until thick and creamy.
If you’d like a sweeter cashew cream, add additional sweetener: 1T maple syrup (or other liquid sweetener), or 1/4 tsp stevia powder.
For a sugar free option, start with 10 drops of liquid stevia and increase as necessary. You may also need to increase almond milk/water.
If your cookie dough dip is too thin to form into balls, add additional almond meal.
Make your own almond meal by grinding frozen almonds into dust in a food processor (stop before it turns into butter – frozen almonds will help). Or, dehydrate left-over almond pulp (from homemade almond milk), dehydrate, and grind for a finer texture.
If you choose to use the protein powder, the flavor will become more apparent as the balls age. It may also affect the texture/mouth feel of the cookie dough balls. I didn’t mind the flavor change, but if you think it will be a problem, don’t include the protein powder.
If you want chocolate chocolate chip cookie dough balls, add 1T raw cacao powder to the dough before rolling and freezing.
I’m sharing this recipe with the readers of…
Slightly Indulgent Tuesdays @ Simply Sugar and Gluten Free
Allergy Free Wednesdays @ Gluten Free Pantry
Wellness Weekends @ Diet Dessert & Dogs
Allergy Friendly Fridays @ Cybele Pascal