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–+ servings
Tami Kramer Nutmeg Notebook

Snickerdoodle Dip

This scrumptious creamy fruit dip reminds me of my favorite cookie of the same name. It's the perfect dip with slices of apples, pears, banana and strawberries. Try it on pancakes, waffles and toast for a special breakfast.
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Servings: 8
Course: Dessert, Dip
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups garbanzo beans, cooked, drained and rinsed
  • 1/2 cup oven roasted sweet potato, peeled I use a Japanese or Hannah
  • 3/4 cup apple juice
  • 6-8 Medjool Dates, pitted, soaked with boiling water if they are hard
  • 2 teaspoons ground cinnamon Add more or less depending on your preferences.
  • 1/4 teaspoon freshly ground nutmeg or already ground
  • 1/4 teaspoon cardamon
  • 2 teaspoons vanilla extract or 1 tsp ground vanilla bean powder
  • 1/8 teaspoon cream of tartar - optional

Method
 

  1. Place all ingredients in the container of a high powered blender and blend until it's creamy and smooth. You want the dates to completely incorporate with the other ingredients.
  2. If it is too thick add more apple juice or a little water. It it is too thin add more sweet potato or garbanzo beans.
  3. This is better after chilling in the refrigerator for a few hours. Store in the fridge in a container with a lid. Will be good for 4-5 days.
  4. If you don't think you will eat it all in 4-5 days go ahead and freeze it in individual serving sizes. Thaw out for a quick and easy dessert or snack.
  5. Serving Suggestions
    Serve with slices apple, pears. banana, grapes and strawberries. Spread it over waffles, pancakes, toast, rice cakes and muffins. Put a dollop of dip on your morning oats or overnight oats. Make a parfait by layering it in a jar with vanilla plant yogurt and granola. Use as a frosting on bake goods or as a topping for banana nice cream.

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