Pumpkin spice season is in full swing! It’s also the tail end of apple picking season, and I’ve come up with the perfect healthy combination to showcase these two fall favorites!
Edible cookie dough seems to be all the rage these days as people search for a healthier way to satisfy their sweet tooth. It even comes packaged and sold in the refrigerated section of some supermarkets- have you seen it? Making a homemade version is SO easy and I’ve found it to be my go-to treat when asked to contribute to a potluck or party. In fact, this could be perfect for a Halloween costume party dip or a great way to introduce kids to something sweet but nutritious among all the holiday chocolate and fruity candy.
1 15 oz. can chickpeas, drained
3 tbsp smooth almond or peanut butter
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cardamom
1 tsp vanilla
1 tsp baking soda
1 tbsp maple syrup
1/2 cup pumpkin puree
sprinkle of dark chocolate chips or cacao nibs
Place all ingredients (minus the chocolate chips) into a food processor. Blend until smooth, scraping down the sides as needed to fully mix everything. Spices can be adjusted to your liking!
To serve, top with chocolate chips and use apple slices or graham crackers for dipping. Keeps in air tight container in fridge for up to 1 week.