Brown Rice Cookie Dough Dip

My cupboard is pretty empty at the moment. My fridge is pretty empty at the moment. But I had a big container of cooked brown rice, and a craving for cookie dough.
A basic google search found no other recipes similar, so don't ask me how I thought of this.

This is as good as the chickpea cookie dough you may have seen floating around the internet. It sure beats anything I've tried making from anything else (almonds, cashews, coconut). I think I may even like it more than the chickpea version, 'cos that tends to give me a massive tummy ache from eating too much. And let's be honest, I'm always going to eat too much cookie dough.

The first time I made this, it was near perfect. The second time I tried putting protein powder in and it ruined it. Third time, well, I think I may still have a tummy ache.

The type of sugar you use is important here- you can't use stevia, honey, agave etc and expect the right consistency. Adding brown sugar brings about a crazy different change, you can see in the photo below the two different consistencies; the top has honey, the bottom has brown sugar.  The only way I have found to make this healthier and still get the right consistency is by using soaked dates.
Simply soak dates in some water for a few hours, then puree them with some of the water into a paste. Use this in place of the sugar.

Brown Rice Cookie Dough Dip

Gluten Free, dairy free, vegan *sugar free option*

1 1/2 Cup Cooked brown rice

Pinch of salt

2 tsp vanilla

1/3 Cup Nut butter ( I used peanut butter of course)

Sweetener , about 1/2 Cup (brown sugar or date paste to taste; see note above)

1/3 Cup choc chips

Blend everything except choc-chips in a food processor very well until smooth, tasting for amount of sweetness. Add choc-chips.

I made some of this into cookie dough cups- yummmm.

A lot of it didn't make it to the cups....