Minus the Cake Batter Dip


minus the cake batter dip


If giving up sweets has been a challenge for you and your family, I have the perfect anytime snack for you with my minus the cake batter dip. This dip tastes so creamy and deliciously good, you will never guess that the secret ingredient is white beans! That’s right, beans, and I can assure you that you cannot taste them at all in this recipe, unless you’re really trying to. If you have a sweet tooth, this is probably the easiest way to get some fiber and protein into your diet, and it makes a fantastic snack for little ones too.

I tested this dip out on both my younger brother and Ben, and both were completely surprised with how awesome it was. Both Ben and my brother are picky eaters, so the fact that this dip won them over was just the assurance I needed to know that anyone would love this. It really does taste exactly like cake batter in my opinion, and both Ben and my brother completely agreed. I seriously recommend you give this dip a try the next time you get a sweets craving! It will leave you completely satisfied without totally sabotaging your diet.

Pair it will apple slices, graham crackers or anything else that strikes your fancy.

[Minus the Cake] Batter Dip
Author: 
Recipe type: dip
Cuisine: American
Prep time: 
Total time: 

 

A vegan, gluten free and dairy free ‘cake batter’ dip
Ingredients
  • 3 tsp. Earth Balance butter substitute
  • 1 scoop (30 grams) vanilla protein powder – I use RawFusion vegan protein powder
  • 1.5 tsp. pure vanilla extract
  • ½ cup unsweetened, full fat canned coconut milk (only use the thick white cream on top! I use Thai Kitchen brand)
  • 1 (15 oz.) can white beans (great northern, cannellini beans, navy beans); drained and rinsed extremely well
  • Just under ¼ cup unsweetened vanilla almond milk
  • ⅛ tsp. salt; I used pink Himalayan salt

Instructions
  1. In a food processor, combine all of the ingredients except the coconut milk, and process for about 1 minute on low speed, scraping sides as needed.
  2. When mixture begins to come together, add in your ½ cup coconut milk. Remember to only use the thick white cream on the top of the can.
  3. Continue to process on low for another 2-3 minutes, scraping sides as needed, or until your batter is completely smooth.
  4. Store in the fridge in an airtight container for up to 1 week.

 

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