By Hayley Tia
We get it, this is a weird spin on classic plant-based ice cream, but take our word for it, the chickpeas really add a texture that takes this recipe to the next level! Smooth, sweet, and creamy this cookie dough-inspired dessert can be enjoyed at any time of the day, without any refined sugars, dairy or hidden nasties- a real wholesome treat for any wholesome sailor!
1/3 cup of cooked chickpeas
4 frozen bananas
2 Medjool dates
1/4 cup hot water
1 teaspoon vanilla extract
1 tablespoon peanut butter (or nut butter of your choice)
Toppings might include, but are certainly not limited to; toasted coconut, cocoa nibs, goji berries, or maybe our Tahini Chocolate Sauce
Start by removing the seeds of the dates and placing them in a small dish with your hot water. Let these sit and soften whilst you gather your other ingredients.
To a blender add the chickpeas (either cooked and cooled or straight from the can), vanilla extract, peanut butter, dates, and a tablespoon of the remaining water and blend until smooth.
Dice the frozen banana if not already and add to the blender. Continue to blend until smooth. If the contents are too thick and won't blend smoothly add an additional tablespoon of the remaining water from the soaked dates.
Spoon into two small bowls and top with all your favorite crunchy topping and a dollop of your sauce of choice. Our favorite combo is toasted coconut, our Tahini Chocolate Sauce, and a few cacao chocolate chips.
To learn more about the health benefits of the ingredients included in this recipe head over to our Provisions Shopping List created by our resident nutritionist, Quincey Cummings. She shares with us a treasure trove of knowledge about the foods we eat.
A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.
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