6 medjool dates, pitted and (soak in hot water for 5 minutes if not soft)
¼ cup almond milk
1 tablespoon vanilla extract
pinch of salt
1 tablespoon cocoa powder
toppings
2 tablespoons chocolate chips
2 tablespoons sprinkles
Instructions
Combine the chickpeas, peanut butter, dates, almond milk, vanilla and salt in a blender, and blend until smooth.
Transfer half of the dip to a small bowl. Add the cocoa powder and use a fork to stir it in.
To serve, transfer the vanilla dip from the blender and the chocolate dip from the bowl to a serving dish. Use a spoon to swirl the top together. Top with chocolate chips and sprinkles.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/04/23/healthy-funfetti-cake-batter-dip-vegan-gluten-free/