Healthy Nutbuttery Cookie Dough Dip (Vegan)

• 200 g tofu
• 14 cup oats
• 18 cup oats (yes, again)
• 3 tablespoons nut butter (of choice)
• 12 tablespoon Splenda sugar substitute
• 12 teaspoon vanilla extract
• 6 tablespoons black tea or 6 tablespoons non-dairy milk
• 1 pinch salt
• 1 12 tablespoons dark chocolate chips (I used 80 %)

1. Combine everything except for the chocolate chips in a food processor or blender and blend until it resembles a firm mousse.
2. You might need to add more liquid to reach the desired cookie dough consistency.
3. Transfer to a bowl and stir in chocolate chips.
4. Refrigerate overnight and then dig in :).

tofu, oats, oats, nut butter, splenda sugar substitute, vanilla, black tea, salt, chocolate chips

Taken from www.food.com/recipe/healthy-nutbuttery-cookie-dough-dip-vegan-479292 (may not work)