I’ve often thought I would like to ditch my current career plans to open a flower shop with some sort of social good twist. Obviously I would use social and environmentally responsible flowers, but I would somehow turn my little, imaginary flower shop into a socent (jargon alert: socent is a hashtag (#) used on twitter to signify social entrepreneurship and innovation). These days I have begun to add and grow my flower shop to include a vegan, healthy bakery/cafe/treat shop of sorts. Now I’m questioning if I’ve become a hippie but I think this is a shop with some potential in a place like Vancouver (please nobody steal my idea, it would make me sad). The reason for the addition probably has to do with my recent foray into vegan experiments in the kitchen.
Like this current work in progress. I’ve noticed cookie dough dips have become popular online and I wanted to try my hand at making a recipe. I got the general idea of what is required through my research and I wanted to make a recipe that could be done with what I currently have in my kitchen, which isn’t a lot. Oh, and it has to be WeightWatchers friendly of course.
I’ve only attempted one batch so far and I know there’s a lot of improvement to be made. And if you have ideas on how to make it better, I wouldn’t turn down any suggestion (except coconut, I despise coconut).
Ingredients:
- 1 package of silken tofu
- 4 Tbsp light peanut butter
- 2 Tbsp or less sugar
- 1/2 tsp vanilla extract
- pinch of salt
- 1/2-1/4 cup vegan dark chocolate chips
Instructions:
In a food processor (or blender) combine all but the chocolate chips. Process/blend until all mixed and smooth, scrape down the sides as much as you can to make it right. Pour into a bowl and add chocolate chips. Mix well. For a chunkier texture, add half a cup of oats to the food processor/blender also.
I foolishly didn’t use silken tofu but just soft regular tofu. It caused a lack of thickness with my dip and I will not make the same mistake twice. Because of this, I used more peanut butter than I would have liked and it’s given my dip a strong flavour. Good for us who love peanut butter but don’t be
afraid to use less than four tablespoons. I’ve also stuck my dip in the freezer to thicken a bit more. Don’t use more than two tablespoons of sugar but if you want it a little healthier snack, this is an area that can be cut back. Be careful on the salt because I started with way too much and it was gross.
Originally, I wanted to make a batch half this size, but as I began to blend I realized there wasn’t enough ingredients to actually mix. I would also love to have a food processor.
Another area for possible improvement is the peanut butter. I would like to try making this with an almond butter. Or chickpeas instead of a tofu.
The dip will go with a variety of foods, from fruits to crackers to a spoon. Good as a snack or a dessert.
{to help prevent eating the whole thing in one sitting, I dished out each serving in a mini mason jar}
This recipe provided six 55g servings which are 4 points each with WeightWatchers.
