Chocolate Coconut Cookie Dip

 Image: Califia Farms - Chocolate Coconut Cookie Dip

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.

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