I love the gooey, sticky consistency of cookie dough. It’s soft like a freshly baked cookie, slightly chewy like a square of caramel and it can be eaten with a spoon.
Somehow everything tastes better when licked from the rim of a spoon, doesn’t it?
I wanted to combine the taste of cookie dough with the consistency of whipped cream—my other favorite thing to eat off a spoon—to have a fluffy yet slightly gooey mousse that can be eaten alone or as a dip. It reminds me of the cream inside of a cannoli, but this recipe has less fat and an added punch of protein.
2/3 cup of plain coconut milk yogurt
1/2 cup creamy cashew butter
1 teaspoon vanilla
2 teaspoons maple syrup
1 handful mini dark chocolate chips
Blend coconut milk yogurt, cashew butter, vanilla and brown sugar in a food processor until creamy and smooth.
Transfer to a bowl and stir in mini dark chocolate chip.
Chill for 1 to 2 hours.
Save a few chocolate chips to sprinkle on the top as a garnish.
It is a party favorite. Place it in a large bowl and surround it with mini rice cakes and apple wedges for dipping.
Want something guests can pop in their mouths? According to Lauren Stover’s The Bombshell Manual of Style, Marilyn Monroe preferred her strawberries garnished with cream cheese and caviar. Serve it in hollowed out strawberries and sprinkle with chocolate chips to emulate the star’s decadent treat.
Author: Jane CoCo Cowles
Image: Abi Porter/Flickr
Editors: Emily Bartran; Renée Picard