Chocolate Chip Cookie Dough Nicecream
May 22, 2018
For the cookie dough:
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1 can chickpeas (approximately 1½ cups)
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3 tablespoons maple syrup
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3 tablespooons chocolate chips
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2 tablespoons peanut butter
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1 teaspoon vanilla bean paste
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½ teaspoon Cinnamon
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A pinch of pink Himalayan sea salt
For the nicecream:
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4-5 frozen bananas, chopped
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1 teaspoon vanilla bean paste
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1 tablespoon peanut butter
For the toppings:
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Coconut Syrup
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Raw chocolate sauce
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Chocolate chips
Let’s get started!
1. Begin by evenly spreading your chickpeas on a tray lined with greaseproof paper, then cooking for approximately 15 minutes (or until dry & slightly roasted) at 200 degrees celsius.
2. Next blitz your dried chickpeas, maple syrup, peanut butter, vanilla bean paste, cinnamon and salt in a food processor until nice and smooth.
3. Pop your cookie dough mixture into a bowl and stir in your chocolate chips, before separating the mix into chunks similar in size to a tablespoon. Place in the fridge and move onto your nicecream.
4. Blitz your sliced banana in the food processor until creamy then add the vanilla bean paste and peanut butter and blitz again until it resembles ice cream.
5. Finally throw in a handful of broken cookie dough balls and serve with generous lashings of coconut syrup.
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