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! This SWEET POTATO CHOCO PEANUT ICE CREAM is my favorite!
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!