Directions
Yields: 2 Servings
Instructions:
1. Peel and roughly chop the potatoes. Cook the potatoes in a pot of water on the stove-top until tender, about 20 minutes. Drain.2. In a food processor, immediately add the cooked potatoes (still hot), nut butter, vanilla, and maple syrup. Do not use cold potatoes or the texture will be like mashed potatoes instead of a silky dip. Process until smooth for at least a couple minutes, stopping to scrape down the bowl as necessary. Make sure no clumps remain. You want it super smooth. Adjust sweetness if necessary and add salt to taste.3. Place mixture in the fridge for a minimum of 30 minutes (preferably an hour) to chill and then stir in the chocolate chips just before serving. Serve the dip with graham crackers, fresh fruit, cookies, cinnamon sugar pita chips, or my favourite way, a spoon.
Ingredients:
| 240 grams | yellow-skinned cooked potatoes (peeled) |
| 7 tablespoons | pure maple syrup |
| 3 tablespoons | cashew nut butter |
| 1⁄2 tablespoon | pure vanilla extract |
| 1⁄2 teaspoon | sea salt |
| 1⁄3 cup | cups dark chocolate chips |
Steps:
Source: http://ohsheglows.com/2012/05/23/healthy-chocolate-chip-cookie-potadough-dip-vegan-gluten-free-bean-free-soy-free-and-optionall
