Sweet Potato Chocolate Dip with Gingersnap Cookies
Looking for a treat that combines wholesome ingredients with irresistible flavor? Look no further than this Sweet Potato Chocolate Dip with Gingersnap Cookies. It’s a lovely fusion of creamy sweetness and crunch that will have you wanting more. Plus, it’s a breeze to make!
This recipe offers a healthier alternative to traditional dessert dips by incorporating nutrient-rich sweet potatoes and wholesome ingredients like tahini and maple syrup. The Homefree Gingersnap Mini Cookies adds a twist to this dessert dip, bringing a hint of warmth and spice that complements the creamy chocolate goodness.
Whether you are hosting a Galentines Day party or having a sweet treat just for yourself, this Sweet Potato Chocolate Dip with Gingersnap Cookies is sure to satisfy your sweet tooth.
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Sweet Potato Chocolate Dip with Gingersnap Cookies
Ingredients
- 1 large sweet potato
- ¼ cup tahini or Sunbutter
- ¼ cup maple syrup
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher or fine sea salt
- 1 box Homefree Gingersnap mini cookies
Instructions
- Peel and dice the sweet potato. Boil until very soft then strain.
- Place the cooked sweet potato in a food processor with the tahini, maple syrup, cocoa powder, vanilla, and salt. Blend until smooth. If it is too thick, add a little water to thin it out.
- Garnish with some cookie crumbles.
- Serve with cookies for dipping.
Nutrition
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