INGREDIENTS: (makes 4 large cookies)
2 tins of chickpeas
8 medjool dates
1/4 cup peanut butter powder
2 tbsp cacao powder
1/2 tsp vanilla extract
1 tsp baking powder
Pinch of salt
Chocolate ice cream:
3 ripe FROZEN bananas
1 tbsp cacao powder
1 tbsp peanut butter powder (optional)
Splash of plant milk
Or try this STRAWBERRY ICE CREAM!
Whole food. Low calorie density. And incredibly delicious!
COOKIE INSTRUCTIONS:
Preheat your oven to 350°F (175°C).
Line a baking tray with parchment paper.
Blend ingredients:
In a food processor (or high powered blender) combine cookie ingredients.
Blend until smooth and dough-like. Scrape down the sides as needed.
Form cookies:
Scoop out 4 even portions and shape into thick, round cookies on the baking tray. Flatten slightly with your palm or a spoon (they won’t spread much).
Bake for 18–20 minutes, or until the tops feel firm and slightly cracked.
Cool: Let cool on the tray for 10 minutes before transferring to a wire rack. They’ll firm up more as they cool.
Storage:
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. They’re great chilled too!
ICE CREAM INSTRUCTIONS:
Combine all ingredients in food processor (or high powered blender)
Blend until smooth & creamy.
Assemble ice cream sandwiches & enjoy!