Surprisingly Healthy Chocolate Chip Cookie Dough Dip

Made with wholesome ingredients like chestnuts, cashews, dates, coconut, honey and cacao butter, this surprisingly healthy Cookie Dough Dip tastes so good, no one will ever guess that it’s this healthy… It would even make for a terrific spread or even a delicious cake frosting… Guaranteed to be a hit at your next party! 

At first, I wasn’t exactly sure what to officially call this thing… I mean, is it a really a dip, or is it more like a spread, or maybe a nut butter? Or perhaps it’s cake frosting?

To be honest, a Chocolate Chip Cookie Dough Dip is what I was going for when I came up with this recipe. And well, I totally succeeded at doing exactly that, too! In fact, it tastes so good, and so cookie-dough like despite containing none of the ingredients you’d expect to see in a cookie dough dip recipe, I’d even go as far as to say that I prefer it to “the real thing”. 

Simply put, it tastes H.E.A.V.E.N.L.Y!

But, seeing as how it is made primarily with all kinds of different nuts and butters, and because you know, it spreads so deliciously well… I say it would also legally qualify as a nut butter, or nut spread…

And because it actually tastes so amazingly good, I could totally picture this laid on thick on top of your favorite cake or cupcakes. Talk about a great way to make cake frosting suddenly become sooooo much better for you!

One thing I can tell you, though, is that no matter how you choose to use it, I’ve no doubt that you will find it to be absolutely celestial.

Careful… you might even get addicted! 

There are lots of ingredients that go in the making of this Cookie Dough Dip, so you might want to start by prepping and weighing everything. Once that’s done and out of the way, the dip will come together in no time.

The first thing you’ll want to do is combine the chestnuts and cashews in the bowl of your food processor.

When cooking with chestnuts, I like to buy packaged roasted and peeled chestnuts; they are such a time saver and taste just as good, if you ask me. I strongly suggest that you do the same! 

Process the chestnuts and cashews until the nuts are completely ground and their texture resembles that of wet sand, which should take about 5 minutes.

Note that you will likely have to stop and scrape the bowl a few times… 

Add the date paste and shredded coconut and process until a “chewy” dough forms, about 1 minute.

While the motor is running, slowly add a 1/2 cup of water through the feeding tube…

…and continue to process until the dough becomes smooth and creamy. Set that aside for now.

In a large mixing bowl, combine the ghee (you could also use butter if you didn’t have any ghee) coconut oil, honey and melted cacao butter.

Now about that cacao butter, be sure that it doesn’t become too hot as you melt it. It should barely feel warm to the touch. If you let it become too hot, it’ll melt the ghee and coconut oil when you add it to the bowl and you’ll end up with a some kind of a hot soupy mess instead of a light and airy creamed concoction… 

Beat the ingredients with a hand mixer on high speed until smooth and airy, about 1 minute.

Add the reserved nut mixture to this bowl, along with the salt, vanilla extract and almond extract;

Resume mixing on medium-high speed until very well combined.

Finally, fold in the chocolate chips and chopped pecans with a rubber spatula or wooden spoon.

Technically, your dip is now ready to serve, but it will be much better if you place it in the fridge to firm up a bit. Give it about 45 to 60 minutes, stirring from time to time, until the desired consistency is achieved.

Likewise, if you end up leaving it in the fridge for longer than that, take your dip out of the fridge at least an hour prior to serving so it has a chance to soften up a bit…

Serve with pieces of fruit or cookies or crackers, or simply with… a spoon!