Ingredients:
Cookie Layer:
🫘 Chickpeas 1 C
🥜 PB&J powder 3 T
🌴 Dates 6-8
🌼 Vanilla 1 t
🧂 Pinch of salt 1/8 t
Ice Cream Layer:
🫐 Mixed berries 1 C
🥦 Cauliflower 1 C
🍌 Ripe bananas 2 medium
🌼 Vanilla 1 t
🧂 Pinch of salt 1/8 t
Topping:
Melted vegan dark chocolate 1/4 C
Method:
1️⃣ Add the chickpeas, PB&J powder, dates, vanilla, and salt to a food processor and blend until smooth and dough-like.
2️⃣ Spread half of the mixture into the bottom of a small lined dish.
3️⃣ Blend the berries, cauliflower, bananas, vanilla, and salt until smooth and creamy. Spread over the cookie layer and place in the freezer until slightly firm.
4️⃣ Add the remaining cookie mixture on top of the ice cream layer and spread it out gently.
5️⃣ Drizzle with melted vegan dark chocolate and freeze until firm.
6️⃣ Slice into bars and enjoy ✨
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Assuming the recipe makes 8 bars, here is the approximate nutritional content per serving (per bar):
Calories: ~148 kcal
Protein: ~3.5 g
Carbohydrates: ~29 g
Fat: ~2.9 g
Dietary Fiber: ~4.6 g
Creamy PB&J ice cream sandwiched between two layers of cookie dough and finished with a chocolate shell 🤯 High volume, naturally sweet, and made from simple whole-food ingredients — proof that weight loss desserts can still feel indulgent 💚🍦🍫