Eat this on a spoon or scoop it up with gingersnaps!
Lemon & Coconut Chickpea Cookie Dough Dip
3 c. chickpeas (if canned, drained and rinsed)
1/4 c. pure maple syrup
1/4 c. fresh lemon juice
2 TBSP. lemon zest
1 TBSP. water
2 tsp. pure vanilla extract
1 tsp. coconut extract
1/2 tsp. extra fine sea salt
1/2 c. toasted coconut
-In a food processor, add chickpeas down to the sea salt. Pulse a few times and then let run 1 minute.
-Take off lid and push down mixture and run again until smooth. If want a thinner dough, add a teaspoon of water, one at at time.
-Scoop out into a container and add gently fold in the toasted coconut. Store in refrigerator.