Get two new free healthy recipes each week. Sign Up

Cake Batter Dip

The sprinkles made me do it.

sugar cookie dip

Sprinkles can be very convincing.

Yesterday, one of my friends threw an impromptu party, and we were all supposed to bring a dish to share. Since a lot of people came straight from work, there ended up being an overwhelming number of packaged hummus containers, spinach dips, and pre-cut veggie trays. However, one dish stood out from all the others:

A giant bowl of buttery vanilla cake batter.

sugar cookie dip

Cake batter healthy enough that you can eat it with a spoon.

cake batter dip

Cake Batter Cookie Dough Dip

(can be gluten-free)

Recipe found here: Recipes with Beans.

  • 1 1/2 cups chickpeas or white beans (1 can) (250g after draining)
  • 3 tbsp cashew butter or a butter-type spread like Earth Balance (See nutrition link below, for all substitution notes on this recipe) (43g)
  • 1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)
  • 2 1/2 tsp pure vanilla extract
  • 1/8 tsp baking soda (to everyone who’s been asking: this is for flavor)
  • heaping 1/8 tsp salt
  • 3/4 cup xylitol or sugar (or coconut sugar or evaporated cane juice) (160g)
  • 1/4 tsp butter extract (adds a cake-batter flavor, but you can omit) (It is vegan.)
  • 1/4 cup quick oats (20g) (or ground flax or rolled oats, or even 1/4c cake mix)
  • optional: sprinkles!

Drain and rinse beans very well. Blend all ingredients in a food processor (not a blender) until very, very smooth. (If you must use a blender, please read my notes in the “nutrition info” link below, before attempting.) Dip apple slices or crackers or pretzels, spread on a banana or toast or pancakes or cookies, or eat with a spoon!

View Nutrition Info

 

cake batter dip

What’s your favorite party dip?

Spinach-artichoke dip? Seven Layer Dip? Or something sweet, like pumpkin or cookie dough dip? Here in Texas, queso is really popular. And of course guacamole.

Link of the Day:

funfetti cupcake

Single-Lady Funfetti Cupcake

 

No ratings yet.

Rate this recipe

Published on July 12, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

190 Comments

Leave a comment or reviewLeave a rating
    • Chocolate-Covered Katie says

      My friends have gotten to the point where they don’t even ask what’s in my food anymore. They know it tastes good, but they also know the recipes usually have some strange ingredients. They say they would just rather not know! 😉

    • Deanna says

      I say “try it first, THEN I’ll tell you what’s in it”… Just make sure the person doesn’t have any allergies first.

  1. SJ says

    So, I bought a food processor in May, largely because of this blog. I nearly killed our blender trying to make the cinnamon roll pie, and it didn’t mix very well (but was tasty enough to make me definitely want a food processor). In June, after making some brownie batter dip, my husband accidentally knocked the processor bowl onto the floor and it broke. So, he bought me a new one. Only for us to discover we accidentally threw out a vital piece of the food processor with the broken bowl (oops!). I am now waiting for that piece to arrive in the mail and these amazing recipes are taunting me! I can’t wait until it arrives next week! I may go on a healthy dessert baking spree! This looks sooooo delicious!

  2. Rachel says

    I tried out your cookie dough dip for thanksgiving and my family loved it! they had no idea it was vegan until after I told them haha I might have to try this out 😉

  3. Cheri @ The Watering Mouth says

    Sprinkles are so evil sometimes! I’m sorry you had to go through that!! 😀

    My favorite dips at parties are usually savory ones….I don’t think I’ve ever actually had something like this one that you posted here. I’m a huge fan of queso too actually and have a hard time resisting it! I also love caramel dip with apples and that sort of thing.

    And guacamole…..oh, don’t even get me started on guacamole!! 😀

    xoxo
    Cheri

    • Janae @ Bring-Joy says

      I agree with Cheri–guacamole & all it’s variations are my fave dip, especially when paired with a good salsa. (I know you, Katie, don’t like avocados, so I’ll make sure if I’m ever invited to your party, not to bring *that*)

  4. Juliana says

    I’ve been wanting to try one of your dips for a while – this is just more confirmation that I need to get on it! 🙂
    My favorite dip is probably roasted garlic hummus. But when I eat fruit (constantly) I like to dip it in Greek yogurt.

  5. Danielle says

    OMG can’t wait to try this – totally adding the ingredients to my grocery list and going shopping later today! Also, noticed you didn’t have a WW PointsPlus value – per Tbsp it’s 1 point. I checked it up to 8 Tbsp (or 1/2 cup), and that 1:1 ratio stays true!

    My fave was always Spinach Artichoke or anything nacho related… but you may have just given me a new favorite! I’m always on the lookout for a new fruit dip (I mean, amaretto dip made with almond extract is a staple, but sometimes it gets old)!

  6. Erin says

    What are some ideas for dippers in your cookie/cake dips? I have used pretzels and animal cookies from Trader Joes. Any other healthier ideas? Or just any other ideas in general?a

    Erin

    P.S. Made your mocha cookies the other day – they were great! I used sugar and stevia and thought they were really sweet, so I think less sugar could be used and they would still taste great!

      • tiffany says

        i think most fruit would be good with something like this…apples, banana, peaches maybe plums. pears might work as well. i think you can use basically any that are able to be sliced into sticks to be dipped. Anything but berries basically, though i think i’d also try pitted cherries for this because they go well with cake.

        • Victor says

          I just made this and yeah, I think fruit would be awesomely awesome with this. Especially apples and pears. The flavor of plums would be so epic with it too but the texture would be off for some ppl. Not for me though! I’m gonna buy some apples and plums the next time I make this.

  7. Mackenzie says

    Why does it not surprise me at all that you have another cake batter recipe, and another (insert flavor here) dough/batter dip? 😉

  8. Jaime says

    Omg I hate you (no not really!). I just decided to cut back on carbs and then this post shows up! Looks delicious…I MAY just have to try it! Lol

  9. Sarah the official CCK drooler says

    Definitely spinach artichoke dip or my mother’s very popular bean dip. It’s a request for every party. I’m always wary of trying sweet dips for some reason… except for fudge or caramel dips. I haven’t tried any of your dips yet! But this looks yummy. Maybe my sister will try it if I pass it along to her?
    p.s.- would sucanat maybe work or did you not try that yet? Thanks!

  10. Anonymous says

    My daughter has an art show in a couple of weeks & I will be making this to take as part of the refreshments…brilliant idea! Just curious, though….Could you use liquid Stevia in place of the sugar or xylitol? If so, how much?

  11. Kate says

    I have a question! How big is your food processor? Because I tried to make this is mine, which is 3.5 cups I think? And it didn’t work…too full! I had to do batches, which was fine (and still delicious!) but not too easy! Thanks 🙂

    • Victor says

      I know this comment is forever old but I just want to say that I’ve used just a big bowl and an immersion blender for pretty much every recipe that calls for processing on Katie’s website to great success. I do have a very tiny food processor but I onky use that for making oat flour in the few recipes that call for it. Actually the immersion blender works for oat flour, too, but, as bowls don’t have lids, oat flour dust fills the air and rains down on everything so I have to use my cumbersome, hard-to-clean tiny processor for that unless I want breath oat flour dust. Haha. So for people with tiny blenders or food processors, I highly recommend an immersion blender!! It’s so convenient, fast, and easy to clean. Mine was really cheap.

  12. Deanna says

    I LOVE Spinach and artichoke dip! The only one of your dips I’ve tried thus far was the cookie dough dip, and that too was amazing.

    Speaking of which… I need to go find and make a vegan spinach and artichoke dip recipe… yum yum yum..

    • Chocolate-Covered Katie says

      Did you try raw or roasted cashew butter? If you didn’t like whatever one you tried, you could always buy the other type next time to see if you like that taste better. They taste very different from each other. 🙂

    • Jenny$1983 says

      Ashley (EdiblePerspective.com) always has great recipes for home made nut butter. I’ve found that cashews turn into cashew butter very easily, either raw or lightly roasted, so you generally don’t need to add any oil, just a little salt. It’s always nicer to add a little melted coconut oil, IMO, but not necessary 🙂

  13. Danielle says

    Omigosh Katie, I love queso and if you made a healthy version of it you’d be my hero many times over!

  14. Melissa says

    I love that these desserts are made with beans. I’m trying to get more protein, so to be able to eat dessert and get protein….huge plus! I just finished a slice of your deep dish cookie pie but subbed 2 bananas for the sugar, and although I can defenitely tell the difference without sugar, it’s still very tasty. I was planning on making chocolate chip pancakes for my daughter and I for breakfast, but I think this is healthier because it doesn’t have flour/butter, and the beans are actually good for you! I debated frying the batter like a pancake to see how it would turn out. I still may try that some time soon.

  15. Emily says

    Just made this and it turned out great!!!! I used brown sugar for the sugar and added some cinnamon in there too. Mmm mm mmm!!! I had made one of the dips before using chickpeas and it tasted too much like that canned bean flavor. So, this time I made sure and drained them really well and it turned out much better. Thanks for the recipe!!!!

  16. Jacqueline says

    I wish I had an impromptu party to invite you to so you’d bring a bowl of this! It looks SO good! Maybe I’ll have to have an impromptu “party” with the fam later to try this out. It’s genius!

  17. Doris @vanillacocoberry says

    Katie oh Katie … my prayers have just been answered!!! I will make this (minus the sugar ..instead stevia and then Ill just have to play with the consistency a bit!) .. and I will add vanilla-butter flavor!! yessssss

  18. Amber with Slim Pickin's Kitchen says

    Butter extract is my go to ingredient! I use it for everything! It’s that special ingredient that adds a cake batter taste without actually using cake batter! Question though…what kind of flavor does baking soda give?!? I thought this same thing with another recipe you did the other day, but now that I see it a second time I’m even more curious! Maybe I’ll take some time to search through your comments later to see if I can find the answer 🙂

    • Renachel says

      Where do you find butter extract?? I was very unsuccessful at finding it, so I used vanilla coffee creamer =)

      • Anonymous says

        I’ve found it at Harris Teeter, Publix, and Bilo too. I’ve also gotten it at Walmart too. Order it online if you can. Plain Vanilla coffee creamer won’t do the trick. The flavor is too distinct. I have gotten close results with vanilla Caramel coffee creamer though… But butter extract really is the best for sure!

  19. Danielle @ clean food creative fitness says

    This looks simply amazing! Anything with the name cake batter and I’m in! Who knew you could make white beans taste like cake batter! I am for sure trying out this recipe!

  20. Brandie says

    I have a problem with sugar… so i try to avoid these sweet recipes cause i’ll want to eat ALL OF IT! But….. maybe there’s an occasion coming up I need a dip for….. 🙂

  21. Kristin @ STUFT Mama says

    Holy smokes girl. You are amazing. (I’m sure you hear that every day.) I cna’t wait to try this out! And… I’m partially blaming you for my new obsession with putting sprinkles on everything. ha. Thanks for making me drool every day!

  22. Emily @ Glitz Glam Granola says

    Mmm i am loving these cake batter recipes that are going around the internet! Yours definitely seems the healthiest though! Can’t wait to make it for my next book club! And I’m a sucker for spinach artichoke dip or really anything that contains cheese! YUM!

  23. Tanya says

    Is it possible that there is a mistake in the measurements?
    “1 tbsp applesauce (or omit and increase cashew butter to 1/4c) (15g)” I guess it would be about 55g of cashewbutter, not 15…

    Oh, by the way! It is actually no problem to use your vita-mix when you are making all these bean-dips! You simply have to use the temper to push it all into the blades! You’ll get the smoothest dip ever!

  24. Bianca- Vegan Crunk says

    I finally made bean brownies for the first time a couple night ago, and they were AWESOME! It’s hard to imagine beans being good in a sweet dessert, but it works … somehow. So I’m now convinced the cake batter dip has to be delish!

  25. Sara Nickel says

    I love all of your substitution notes for your recipes. You are so considerate of your readers’ needs. I hope your cookbook is going well. You rock Katie!

  26. Melissa (Better Fit) says

    I love sprinkles. I always went straight for the sprinkled donut when I was little. Okay… I still do!

    I’m sure it did stand out! Hope you had fun 🙂

  27. Eileen says

    Katie, you’ve turned my frown upside down! You are a doll and these two recipes made my day. You made the Cake Batter Dip just in time for my birthday (July 14th)! Best gift ever. I’ve tried 3 of your bean desserts and they are so good, looking forward to this one. You are gifted, thanks for sharing your genius with the rest of the world!
    Much Love!
    Eileen

  28. Laura says

    Oh.my.goodness. I need to make this ASAP, as in, as soon as I can get my hands on some raw chickpeas, because I’ve heard that the canned stuff tastes too much like beans in these dips and gives people stomachaches…

  29. CP says

    Caution on the sprinkles and much food coloring! If it does not clearly say it comes from plant based source, it can come from petroleum. Very unhealthy if so….=(

  30. Lisa says

    Here is the BEST guacamole dip some of you were asking for up there in the comments: It’s Crazy healthy for you (but not vegan with the greek yogurt)
    Creamy Spinach/Sweet Onion Guacamole Dip
    1 Tbs olive oil
    1 medium sweet onion like Vidalia or red
    1 clove of garlic
    1 cup frozen chopped spinach
    1 avocado or already packaged organic guacamole
    1 C plain GREEK yogurt
    1 tsp grated lemon zest and 1 Tbs fresh lemon juice
    salt and pepper

    Saute onions in oil on low- med heat until caramelized, add garlic to saute last minute of cooking, throw in frozen spinach to thaw. Puree the avocado, Greek yogurt and lemon, then combine all and chill.

  31. sarahdaffodily says

    I LOVE your blog katie! Since most of my friends don’t eat healthy, it was hard for me to stay confident in my food preferences. However, after reading your blog and all of the wonderful comments, I realize that I’m not alone! You really can have your secretly healthy cake and eat it too – guilt free!! (from peer pressure or otherwise!) You even inspired me to begin my own blog, summertimedaffodily.blogspot

    Thank you for your AMAZING recipes and, more importantly, inspiration!

  32. Moni Meals says

    I can’t wait to make this Katie. I was craving something like this today too, so perfecto!
    thank you so much! 😉

  33. Sam @ Better With Sprinkles says

    Sprinkles can be oh-so-convincing 🙂

    For my favourite I’d have to go with buffalo chicken dip…so so good! (I’d be curious to see that one veganized, actually – I bet it’d be tasty!)

  34. Alanna says

    I love pretty much any and all types of dip, lol. Veggie dip, chip dip, guacamole, hummus, spinach and artichoke dip, fruit/yogurt dip, brownie batter dip… It’s all good! Besides, who doesn’t love finger food? 😉

  35. Katie says

    i love baba ganoush. i don’t know if it counts a dip though, or even how to spell it correctly. i made a really great dip with goat cheese and greek seasoning for a potluck this summer that’s going to be on rotation from here on out.

    i’ve never actually tried a sweet dip before. i never think of it.

  36. Kristine says

    Made it last night and it is amazing! I had to make a few substitutions (some for my own benefit, others for lack of ingredients). I used 1/4 sugar and two packets stevia… might get away with only one packet next time or just try soaked dates. Also, no cashew butter, so instead I soaked three Tb of cashews for 20 min (because I was too impatient to wait any later) and tossed them in the blender. The recipe (despite the lack of chocolate, hehe) is delightful!

    • Jacque Foster says

      I made this with soaked dates–about 6, including the liquid–and it was delish. I didn’t have the butter extract so I used strawberry b/c my 4-year-old requested it, and it was still great. We used chocolate chips instead of sprinkles b/c of their benefits (anti-inflammatory) so ours was awesome because chocolate makes everything better.

      • Sahar Massoudian says

        Jacque- That sounds a lot like Katie’s sugar-free chocolate chip cookie dough dip!! You should try it, it’s AMAZING! (Fair warning it’s extremely addictive and Might be known to eat a whole batch in 2 days by myself :P)

  37. Michel says

    Katie,

    I love your dips. One question, I made this one last night and it was not thick like your picture. It is the same when I make the chocolate chip cookie one. Mine are more of a hummus consistency where yours look like cookie dough.

    I used 1/8 c agave and a heaping 1/4 c brown sugar. Is the agave watering it down? I also used rolled oats and even adding some extra because it was so thin. Still delicious but I would love to get a thicker consistency.

  38. Duygu says

    Hi Katie,
    I’m becoming a vegan and i learnt that humans are naturally herbivore. But if we are herbivore, than why do we need B12? B12 in vegetables can’t be used by humans.

    • Stella says

      People argue that our ancestors were herbivores and got their intake of Vitamin B12 through small insects, bacteria and microorganism from the soil – they didn’t wash their fruit or veggies like we do now. Soil traces on produce are a good source to get VitB12 (I didn’t try it personally, tho, haha) .Google it, there a so many website with answers to you questions – answers from actual experts instead of food bloggers or commenters like me 🙂

    • Taylor Jackson says

      Duygu– if humans were naturally herbivore, why do we have canine teeth? Canine teeth are used specifically to chew meat. I’m all for veganism/vegetarianism, but it there is no scientific backing for that theory.

      • Rachel says

        Taylor,

        Actually there is overwhelming evidence suggesting that humans were meant to be herbivores. Contrary to what many “think” many strict herbaceous species have canines which are necessary to slice through fibers of plants-not meat. If they were meant for meat than our back teeth would be modified like lions, wolves, and even domestic carnivores like cats and dogs. Notice when a cat or dog chews their dry food that they snap it down and chew with their mouths open? this is becasue there teeth are modified to only rip and swallow. As an herbivore species we chew our food in a grinding motion, carnivores are unable to grind they can only tear. Herbivores digestive systems are 45% shorter in length than carnivores because meat putrefies when it goes through long intestinal tracts causing high blood toxicity levels. However, I do i agree that humans bodies were and are built to handle opportunistic animal consumption (like monthly). Yet, even back in the “cave man” days this was very seldom considering to take down a pre-historic ungulate (which were 5-10 times the size of the current species) would take an entire group and exuberant amounts of energy. We evolved from neanderthals who were built much differently than us as well. And Duyguy, we can process the B12 in vegetable sources, we just have to have other “compliment” nutrients that increase absorption. (Ex: w/o magnesium and zinc we would not be able to absorb calcium)

  39. Sarah says

    Confession: I made this last night and I found myself in the fridge at 3 AM sneaking a spoonful and I never snack at night unless my blood sugar is low!

    I made the following substitutions and it worked out great (mostly to cut down on calories even more):
    3 Tbsp Better ‘n’ Peanut Butter
    2 Tbsp oats
    4 packets stevia

    Awesome!

    • Rachel says

      You should try PB2! It has even half the calories of better n’ peanut butter brand. Only 45 cal, 1.5 grm fat, and 5 whole grams of protien for two tablespoons! I used it for EVERYTHING!

        • Rachel says

          Hey Sarah!

          It tastes exactly like peanut butter! It awesome, all it is is de-fatted peanut flour. Go to netrition.com, they sell it in bulk too! Search for “powdered peanut butter”

  40. Mia says

    I’m from AZ, so I also love a good Mexican-inspired dip. 7-layer. Queso. Either makes me VERY happy 🙂

    This is looking pretty tasty, too. I’m not sure what I’d eat it on, though. It seems like it wouldn’t be quite as satisfying on veggies, and it wouldn’t be as healthy on cake. Oooh…maybe on berries?

  41. Leslie @ Flora Foodie says

    I had to make this last night as soon as dinner was over. Oh. my. gosh. I meant to bring some in to work today to share but I hoarded it all for myself instead . . . mmmmm.

    My favorite dip is totally spinach and artichoke dip! I could just eat it with a spoon.

  42. Tiffany says

    I love hummus with veggies, especially if its home made hummus!

    I just made the cake batter dip with the following subsitutions:
    white beans
    coconut oil instead of cashew butter and applesauce
    1/2 instead of 3/4 cup sugar (I don’t like desserts too sweet)
    It turned out great! Thanks for the recipe!

  43. Sophie says

    Looks like another great addition to all your dips. The sprinkles are pretty awesome.

    I just have one question, and this applies to every cookie dough dip recipe. If I sub out the nut butter, for something like earth balance, will it still help to mask the taste of beans? I tried your Blondies with only applesauce instead of peanut butter and you could taste the beans, just barely, so, If I try a dip, I want to prevent that. Thanks!

  44. HJB says

    Hi Katie,

    I’d love to try this new recipe.. but unfortunately I am out of chickpeas. ;(

    Could I use Great Northern Beans? Or would that make this taste weird? What do you think?

    Thanks!
    HJB

  45. The Blissful Baker says

    This looks delicious! I’ve been playing around with chickpeas a lot lately and created some ‘batter like’ dips -but this one is something I hadn’t thought of-great idea! Thanks for the post-have a great weekend!

    Check out my latest recipe, review and giveaway @ bakingblissful.blogspot.com

  46. Tanya @ playful food says

    Oh, I so have to try that!
    By the way, I also make those dips in the vita-mix. Use the tamper, and you’ll have no problem! =)

    Katie, can I add you to my blogroll? I actually just started my blog but I am so excited to start vegan food blogging…

  47. suzanne says

    Looks like another yummy recipe I cannot wait to try!
    I just got an ice cream maker (1.5 qt) and wondered about your recipes – are they the right amounts for the machine or should I double/half them?
    Thanks so much for any advice you have – I am so excited to try this as I have been wanting one for so long (bought myself an early birthday gift as it was on sale and I had coupon – then I waited til my actual day to have my family give it to me – now the bowl if in freezer and we are READY to try it out : )

  48. Julie cleeland says

    Made it for a BBQ we’re heading to tonight. It passed my EXTREMELY picky eater 13 yr olds taste test. I’ll be keeping the ingredients secret from him! Another hit out of the ball park- Thank you!

  49. Valerie says

    Hi Katie!
    I’m new to your blog and I really love it!
    I lived in Japan for a while too and this sort of reminds me of shiroan (sweet white bean paste) did you ever try it?
    I am calorie conscious so I changed a few things in your recipe:
    omitted butter & applesauce
    replaced oats with protein powder
    used truvia for the sweetener.
    It turned out great! Thank you for the inspiration 🙂

  50. Jessica says

    Looks so good! I just made your deepdish cookie pie for a little studying snack and will definitely try this! (Beans + dessert = who wants to go back to oil and sugar? 🙂

  51. connie says

    i love to bring goodies to work and i spend alot of money bringing things from our local bakery because my coworkers are in the medical field and doctors and nurses live on sugar and the more unhealthy the better…i so am going to bring this is this week, i will be saving money by not buying from the bakery and saving my coworkers health by making something that is actually good for them…thank you, by the way i didnt know you were writing a book, omg i so cant wait for that to come out, will be buying several, one for me and then to give out…it wouldnt by chance be coming out before christmas would it? how awsume would that be, your book would be my xmas gift to soooo many people…

  52. Juliana says

    If you don’t mind my asking, what gave you the idea to use chickpeas as a base for sweet – rather than savory – treats?

  53. Susan says

    Katie, can I use this recipe to make a “real cake” meaning, put it in the oven and so?…any idea where I can find butter extract? Thank you!

    • Chocolate-Covered Katie says

      I haven’t tried it, but I wouldn’t see why you couldn’t. If you try it, let me know how it turns out!

      I find butter extract near the vanilla extract, but you could also look in the cake decorating section of a craft store.

  54. Amanda @ Diary of a Semi-Health Nut says

    This looks amazing (of course) and I have wanted to make a dessert with non-black beans (made brownies with black beans and KILLED my stomach).

    So, dips like these…what exactly do you dip into them?

    Also your flower-looking bowl is super cute! Where did you get it??

  55. Rachel says

    Hi Katie!

    I have been a loyal “follower” of your blog for almost two years now and I have used so many of your ideas in my own recipes! I would like to commend you on your extremely hard work and consistency on running your blog! It is my little guilty pleasure pooping in to see what else you have come up with! I have been wanting to send you this tip that I have been doing for ages! Have you ever used raw coconut flour? I use it as a raw porridge. It only takes 2 tablespoons mixed iwth some nut milk, stevia, vanilla, and fresh fruit and it is an AMAZING alternative to high calorie oatmeal. You should try it sometime! It only 60 cal 2.4 fat, super hish in fiber and low carb for two tbs. Just thought I would tell you about it! Thanks for all of your recipes!

  56. Diandra says

    Finally I had the time and most of the ingredients, so I mixed this recipe and the cookie dough dip recipe – and I have to say, the result is truly delicious! I may or may not have eaten half of it for breakfast this morning, with an apple and a few rice crackers. ^^

    My faforite dip… hmm, it’s a toss-up between sour cream mixed with a package of dry-frozen onion soup or cream cheese with a little mustard.

  57. Fran says

    I have read the post several times and STILL can’t find anything offensive.

    I keep a tub of your cookie dough dip in the fridge almost continuously. So do many of my friends.

    I am looking forward to your book being published.

      • Jenny$1983 says

        I saw the original post, and I think Katie has since removed the parts that offended people. I remember thinking it was worded a little awkwardly, but as Katie said, just think “she probably doesn’t mean it that way,” because, you know, she doesn’t. Katie is probably the least offensive person I can think of 😀

        • ruth says

          Ah I see I looked through my email and found it
          “Cake batter healthy enough that you can eat it with a spoon.

          No guilt.

          Guilt has no business at a party.”

          But again, still don’t see the offence! I think I just must not read into stuff that much.

          • Jenny$1983 says

            Yes, I think it’s quite a stretch to get offended at that, but I guess the internet is full of people who seem to love waiting to get offended by anything 😀

  58. Kelly V says

    I just made this with almond butter instead and it was still amazing! I can’t wait to bring it as a snack tomorrow.

  59. Olivia says

    That looks sooooooo yummy! I just bought chickpeas at the store so I definitely be making this first chance I get!

    I just started a blog a few days ago and was wondering if you would go check it out. I posted your coconut melties and tried to beckon any readers who might happen to stumble across my blog to visit yours. You’ve inspired my baking so much! Thanks for posting such unique recipes!

  60. Stacy says

    I made this just now for 5 kids ages 9-2 yrs and they love it. They think I’m letting them eat cookie dough

  61. Kathleen says

    This looks good but I am not able to have beans or chick peas due to the level of carbs. I may have to experiment and find a substitute

  62. Ruta says

    I just tried this with butter in place of the nut butter and it tasted really good! Not like bean at all. In fact, next time I would even lower the amount of sugar. Overall really tasty, though. I had two spoonfull’s with breakfast 🙂

  63. Morgan says

    I made this with xylitol–and woah! It was sickeningly sweet. I had to double all other ingredients just to tame it. Next time I’ll add sugar to taste.

  64. Karen says

    This is the first recipe I’ve tried from your website, despite drooling over most of them repeatedly! I have to say, it tastes amazing! Mine isn’t exactly cake batter, since I’ve run out of vanilla flavouring (shock horror!) so used almond, but it’s still delicious. I made a 1/4 of the recipe and thinned it out with a little water… I may or may not be now eating it with some cherries 😉 Thanks! xx

  65. Mer says

    Just made this, except i didnt have quick oats or oat flour or even cake mix :/ i used a bit of sweetened puffed rice cereal instead. I like the finished product, but i think my substitution made it a bit.. Brown sugary tasting. Oh, and i used coconut sugar. I think ill make it again but tweak it a bit. However, its a huge hit with the fiance 🙂 ‘what IS this?’, he inquired, taking a hesitant bite, and then another and another not so hesitant bite. ‘cake batter dip’, is all i said. ‘its not bad’, he replied, through a mouthful of dip. :p He doesnt need to know theres healthy stuff like chickpeas in there 😉

  66. emily says

    I just mjade this after trying the snickerdoodle dip and it is great! My daughter who is 8 is my second guinea pig (after myself) for all of your desserts, we have also tried the deep dish cookie and the snickerdoodle blondies. We both love all of them and it’s nice to have some “treats” that I can give her frequently and not feel like I’m rotting her teeth out. She thinks I’ve gone crazy and she’s reaping the benefits.

  67. Jill says

    I just tried this recipe – love it! I didn’t have any cashew butter so I used 2 tbsp coconut oil and 1 tbsp peanut butter so neither the coconut flavour nor the peanut flavour was too strong. So good!

  68. nina says

    Hey Katie have you ever use this as a cupcake frosting and if not what would you use to in replacement so the consistently isn’t as thick???:-)

  69. Erika says

    8.5 months pregnant. Horribly craving sweet treats. Doc’s worried about my glucose levels.

    Made this tonight (with stevia) and it made my day. Thank you thank you.

  70. Clara says

    I’m a total convert! I made the “Tater” Tots and this Cake Batter Dip tonight. Fantabulous! Katie, you are amazing! I’ll be trying more recipes soon. The black bean brownies sound great!!!

  71. sauce says

    This is so cool! I have made the black bean brownies before, but had so many other beans in the cupboard one time (cannelini, butter, chick peas) and wanted to know if I could make a cake with these instead. I searched and searched and searched but got no results (plus I am not good enough or patient enough to experiment). Funny that I came across this idea on your site! I am so excited to try this! Everything I have tried so far from your blog is easy, yummy and pretty hard to get wrong (I always have to sub ingredients because I don’t have them). They still turn out perfect every time.

  72. Wimberley says

    Is macadamia nut butter ok instead of cashew? I used that for the chocolate chip cookie dough batter the other day… Amazing! I’m so thankful for your healthy versions! Keeps me eating clean and helps my sweet tooth lol.

  73. carl steiner says

    p s you rock im in culinary right now and your 5 minute carrot cake realyl helped me pass thanks katie you rock

  74. Melissa says

    Do you think it would work to use liquid stevia in this recipe to replace some (but maybe not all) of the sugar? How much would you recommend using?

  75. Leek says

    Am I the only one who finds you just need a big tablespoon or two or something sweet instead of 3/4c? I added a big tablespoon of malted barley syrup instead of sugar tonight and tried a big squirt of lyle’s golden syrup (I’m in Ireland, it’s like pure crack/maple syrup replacer). Keep up the good work, although I find myself wanted to make something of yours EVERY DAY, that’s okay, right? RIGHT?

    • Victor says

      Yes! In pretty much all of her recipes, especially the cake batters and dessert dips, I already cut the sugar amount by what seems to be a dangerous amount and then in the end I’m like, “d***! Next time gonna use even less sugar!” But Katie always notes that she uses a smaller amount of sugar than what she stated. I ought to learn my lesson and just use her amount. I think the listed amount is to appeal to the ‘normal’ people’s crazy sweet standards.

  76. Kira says

    I made these today using Trader Joe’s canned cannelini (white kidney) beans, cashews (I processed them first), xylitol, and rolled oats. No butter extract because 1) I didn’t have any, and 2) I’m trying to eat more whole foods and butter extract doesn’t fall in that category. First go-round this tasted like overly sweet pureed beans and was much runnier than I expected, but I stuck them in the fridge hoping the flavors would blend. Several hours later, the mixture was thicker but still smelled and tasted like sweetened beans. Not willing to toss the batch (xylitol is pricey!), I combed the comments and other variations (chocolate chip cookie dough, snickerdoodles, etc.) and was surprised very few commenters had the same experience. However, I did notice the other recipes call for one extra tablespoon of peanut butter so I threw in a very large spoonful of peanut butter (probably 2 T on top of my 1/4 cup of cashews) and an extra 1/4 of oats. That did the trick! Now I only notice a slight bean smell, but the peanut butter covers up the taste. I’ll definitely be cutting back on the xylitol next time.

  77. Katie says

    Hi,
    Do you know how many grams of sugar are in each tablespoon? I didn’t see that listed in the nutritional info.
    Thanks!

  78. Charles Mullins says

    I thoroughly enjoy looking up recipes for sweet food; it helps control my cravings. If there is a party or get together I will make this and surprise everyone; it’s quite simple. Just need a food processor!

  79. Heather says

    Spinach-artichoke dip!! Anything with artichokes, I cannot get enough of. Although all of your dips are really good, this one actually made me feel sick. I wonder if it has too much sugar? The chocolate chip cookie dough one is still my favorite ;P

  80. Kirk says

    Used Ground Chia Seed in place of FLAX or OATES. Added a unique taste. Have made it both ways cannot say I prefer one over the other.

  81. Victor says

    I’ve made many of the chickpea recipes you have and they’re all amazing. This one, too. I can’t wait to make it again and eat it with fruit. I was making it for breakfast between myself and lover this first time. I used only 1/2 VERY loosely-packed sugar and i felt it was too sweet for me. So I decided to turn it into vanilla oatmeal by making a fourth cup rolled-oats+extra liquidy oatmeal then mixing in half the cake dip into each bowl. That way it was less sweet for us and it was heavenly vanilla-y oatmeal. But the dip by itself, before being turned into oatmeal was exquisite too. Thanks for this recipe. I’m gonna make it again but with only a fourth cup loosely packed sugar or just as few soaked dates and eat it with pears and plums and other fruit!! I can’t wait for that breakfast!!

  82. Tammy says

    This is one of those things that looks gross and delicious at the same time. Just as it should be! Beans sound like a really great addition. I used to just mix together sugar, oats, bit of flour, some milk or water, oil and cinnamon. It gives the illusion of a sinful cake dessert without any effort. Good for a (vegan) craving. However, it’s not healthy. Your recipe is a vast improvement, and I look forward to trying it. With sprinkles, of course! 😉 Thanks!

  83. Tawny says

    I made this last night using 2 Tbsp cashew butter and 1 Tbsp “I can’t believe it’s not butter” light spread since I didn’t have any butter extract. Then I used 1/3 cup Truvia brown sugar blend for the sweetener, (adds much less sugar and calories than just regular ol brown sugar) and added 1/4 cup butter flavored cake mix in addition to the oats. All I have to say is WOWWWWWW. This blows the cookie dough dip out of the water. I seriously had to refrain myself from eating the whole bowl. You literally can’t taste the chickpeas whatsoever and I think the margarine/cake mix gives it a nice creamy buttery cake flavor. This is by far my favorite recipe on here, thank you SO much! 🙂

    5/5

    5/5

  84. Ellie says

    This was almost delicious, but the baking soda ruined it for me. I ate a quarter of it and had to throw the rest away. I’ll make it again without the baking soda and I’m sure it will be delicious!

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes