- Calories: 30
- Fat: 1g
- Carbs: 7g
- Protein: .5g
- Fiber: .5g
- WW points (new system): 1
The total recipe yields about 500g (or 33 tablespoons). Above info is based on each tablespoon, but that doesn’t mean you can’t eat more. An entire 1/2 cup of this dip is just 240 calories, with 4 grams each of protein and fiber!
For the cashew butter: You can technically use coconut or vegetable oil, or any nut butter as your fat source (peanut butter, almond butter, coconut butter, walnut butter, sunflower butter, etc), but for the best “cake batter” flavor, I’d stick with cashew butter or a butter-type spread like Earth Balance.
I haven’t tried this recipe with a lower-calorie “butter” and therefore can’t vouch for the results if you make one of those substitutions. And I definitely am not vouching for the results if you cut back or omit the fat source!
For the beans: People often ask, with my original Cookie Dough Dip, if garbanzo flour can be subbed. I really can’t say, because I haven’t tried. Same with pinto beans; I haven’t tried it.
For the food processor: You’re welcome to use a blender at your own risk. But don’t blame the recipe if the results are bad. When I tried to make one of my bean dips in a Vita-Mix, it was too full to blend properly. If you must make this in a blender: perhaps try doing it in batches?
For the sweetener: I haven’t tried using maple syrup or agave (or another liquid sweetener) in this recipe. It could probably work, but the dip would be a little less thick.