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So, what’s the deal with these dips? Oh, I’m so glad you asked…
Probably none of you are scared off by the strawberry salsa (right?), but maybe a few of you are like, “What?!” and “Huh?” to the other two flavors. I hear you… let me explain a bit more. So I was aiming to create a few dips that might go well with Cinco de Mayo. And as I started brainstorming, I thought back to this time I was over at a friend’s house for a party and everyone kept passing around this “cookie dough hummus.” It was store-bought and I don’t remember the brand, but I thought it sounded totally weird until I tried it. And then I spent the rest of the party causally returning to the hummus every two minutes. No big deal. It was good, that’s my point. So that was the inspiration behind that one.
I actually thought about calling the chocolate one something like “chocolate guacamole”, but in the end I didn’t think that really described the flavor, although it would have been a more PROVOCATIVE title. (Imagine Ron Burgundy saying that.) Guacamole makes me think of garlic, lime, and cilantro while this dip is all about the avocado, but it gets flavored with cocoa and sweetened with coconut sugar and ends up tasting more like brownie batter (!!!!!!!).
Have I convinced you yet? If not, just make these, they are seriously so good.
12 oz. strawberries
1/3 red onion
1/4 cup cilantro
2 cloves of garlic
1 jalapeño, seeds removed
juice from 1 lime
1/2 teaspoon salt
Remove any leaves from the strawberries, and the stem and seeds from the jalapeño. In a food processor, combine all the ingredients and pulse until combined. You don’t want to process so long that the mixture becomes a smoothie, but just long enough to get everything well chopped. Taste and add more salt if needed.
15 oz (1 can) chickpeas
1/3 cup almonds or 1/4 cup almond meal
1 teaspoon vanilla extract
2-3 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon almond milk (if needed)
6 oz. mini chocolate chips
Drain and rinse the chickpeas. To the bowl of a food processor add the chickpeas, almonds, vanilla, 2 tablespoons maple syrup, cinnamon, and salt. Pulse until well combined and smooth. If the mixture is too thick to process well, add a tablespoon of almond milk. Taste and add another tablespoon of maple syrup if you think it needs it. Then stir in the chocolate chips.
This one is really SO good, probably my favorite of the three (but I love them all!). It really does taste a lot like edible cookie dough—yum!
1/4 cup almond milk
1/4 cup coconut sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
fresh mint for garnish
Cut the avocados in half, removing the pit and scooping out the flesh. Add this to a food processor along with the almond milk, sugar, cocoa, and vanilla. Process until a smooth, thick paste (like brownie batter) forms. Garnish with a little chopped fresh mint.
-For the strawberry salsa, if you want more heat, leave some or all of the seeds from the jalapeño in before processing.
-You can use any kind of milk you prefer in either of the above recipes that call for it, but I used (and liked) unsweetened almond milk here.
-You can use granulated white sugar instead of coconut sugar in the chocolate avocado dip, but if you’ve never used coconut sugar before, I highly recommend buying a small bag and trying it out in a few things. It’s awesome, a great alternative, and works well here.
If you try these, let us know what you thought in the comments! I don’t know if you all have seen, but since our site makeover, we are trying out leaving comments open for way, way longer. So even if you try this a few months from now, you can still leave us a comment with what you thought. Hooray! xo. Emma
P.S. If you’ve got a few minutes to kill online today, go try the
Credits // Author and Photography: Emma Chapman. Photos edited with