Peanut Butter Cookie Dough Dip

Ingredients

  • 1 tablespoon cacao nibs
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ tablespoon turbinado sugar
  • 2 tablespoons peanut butter
  • ¼ cup oats
  • 5 oz. tofu, drained & pressed (¼ of a block)

1. Combine all ingredients except cacao nibs in a food processor and process until smooth, scraping down the sides once or twice. 2. Add cacao nibs and process for 10-15 seconds more until incorporated and chopped up just slightly. 3. Keep refrigerated.

View full recipe at SpringPad

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