Double Chocolate Cookie Sandwiches

Serves 4
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Directions

  1. 1Open two cans of chickpeas and drain them.
  2. 2Add the drained chickpeas to a food processor.
  3. 3Remove the pits from the medjool dates and add them to the food processor with the chickpeas.
  4. 4Add peanut butter powder to the food processor.
  5. 5Add cacao powder to the food processor.
  6. 6Add baking powder to the food processor.
  7. 7Add a pinch of salt to the food processor.
  8. 8Blend all ingredients in the food processor until a dough forms.
  9. 9Form the dough into large cookies and place them on a baking tray.
  10. 10Add 3 ripe frozen bananas, 1 tbsp cacao powder, 1 tbsp peanut butter powder, and a splash of plant milk to a blender.
  11. 11Blend until smooth to make the chocolate ice cream.
  12. 12Take one cookie, scoop a generous amount of chocolate ice cream onto it, and top with another cookie to create a sandwich.
  13. 13Drizzle with melted chocolate.

Ingredients

  • 2 tins chickpeas
  • 8 medjool dates
  • 0.25 cup peanut butter powder
  • 2 tbsp cacao powder
  • 1 tsp baking powder
  • 1 pinch salt
  • 3 ripe frozen bananas
  • 1 tbsp cacao powder
  • 1 tbsp peanut butter powder
  • 1 splash plant milk

Equipment

food processorblenderbaking trayspoonplate

Tips

  • Whole food
  • Low calorie density