Created by A Beautiful Mess blog.
Adapted from Chocolate Covered Katie's Healthy Cookie Dough Dip
1/4 cup Califia Farms Toasted Coconut Almondmilk
1 1/2 cups of white beans (a 16 oz can drained and rinsed)
1/8 teaspoon salt (rounded)
1/8 teaspoon baking soda
2 teaspoons vanilla extract
1/4 cup nut butter (choose almond or cashew butter unless you want it to have a peanut butter taste)
1/3 cup oats
sweetener to taste (you can use honey, another natural sweetener, or regular sugar)
2 tablespoons unsweetened cocoa powder
1/2 cup toasted unsweetened coconut
Add all of the ingredients (except the coconut) together in a food processor and blend together until the mixture is pretty smooth.
Toast the coconut in a dry pan over medium heat until it turns a golden brown color. Watch it and stir often so it doesn't burn!
Sprinkle the coconut into the processor and pulse to blend together. You can eat it right away, but I usually chill it for an hour or so in the fridge before I eat it.
Full blog and more photos can be found at ABeautifulMess.com.