Chocolate Chip Cookie Dough Dip

Believe it or not, I am just about done posting recipes for the weekend, and am ready to crawl in a hole and hibernate into a food coma. But before then, I MUST share this recipe I just made and ate even though I am at the bursting point.

I was home alone this evening, doing about 15 things at once, as per usual. I decided to make my own cashew butter for this, primarily because I was at the store and couldn't find a tupperware to grind the cashew butter into, and I also didn't feel like forking over my life's savings for a thing of cashew butter I would never use. So instead I forked over my life's savings anyways to buy the cashews, and then forked over my life's efforts trying to make it. Maybe I'm just tired of making butters (let's be honest, I made coconut butter and almond butter yesterday, and burned out my blender already...), but I'm just not sure the homemade effort is worth it. That being said, this recipe is to die for so I'll stop complaining.

 You would not ever, not in a million years, guess what the base of this dip is. It's SO creamy, sweet, delicious, and incredibly rich. Using 100% cocoa dark baking chocolate works just fine, by the way. The dip is so sweet, it just adds a nice little chocolatey crunch. Enjoy this heaven-sent dip with fruit, breads, crackers, frozen bananas, or with a spoon. 

 I licked the spoon after blending and literally laughed out loud and exclaimed (to my empty house), "OH MY GOSH!!! THIS IS SO GOOD!!!" To my memory, food has never made me audibly giggle before. Do you need more persuasion? Just make it. And if you read the ingredients, you'll find that they're pretty much all vegetables. So this is basically a salad.

Chocolate Chip Cookie Dough Dip

Oh She Glows

240 grams yellow-skinned cooked potatoes, peeled (approx. 1 & 1/3 cups cooked potato, or 3 medium potatoes)
6-7 T pure maple syrup or honey, to taste
3 T cashew nut butter
1/2 T pure vanilla extract
1/2 tsp fine grain sea salt, or to taste
1/4-1/3 cups dark chocolate chips or chopped baking chocolate

1. Peel and roughly chop the potatoes. Cook the potatoes in a pot of water on the stove-top until tender, about 20 minutes. Drain.
2. In a food processor, immediately add the cooked potatoes (still hot), nut butter, vanilla, and maple syrup. Do not use cold potatoes or the texture will be like mashed potatoes instead of a silky dip. Process until smooth for at least a couple minutes, stopping to scrape down the bowl as necessary. Make sure no clumps remain. You want it super smooth. Adjust sweetness if necessary and add salt to taste. Oddly enough, this is when the dip moved from "wow, that's good" to audible giggling.
3. Place mixture in the fridge for a minimum of 30 minutes (preferably an hour) to chill and then stir in the chocolate chips just before serving. Serve the dip with graham crackers, fresh fruit, cookies, cinnamon sugar pita chips, or my favorite way, a spoon.