Ingredients
The following ingredients have 12 Servings
- 1 16oz Can Reduced-sodium chickpeas, (drained and rinsed)
- 1/2 Cup Natural peanut butter
- 6 Tbsp Powdered peanut butter
- 1/4 Cup Honey
- 2 tsp Vanilla extract
- 1 tsp Cinnamon
- Pinch of salt
- 3 Tbsp Mini chocolate chips
- 3/4 Cup Avocado, (mashed (180g or about 2 avocados))
- 6 Tbsp Honey
- 1/2 Tbsp Vanilla extract
- 3 Large eggs, (separated)
- 2 Oz Dark chocolate, (roughly chopped)
- 6 Tbsp Coconut flour, (sifted (33g) *READ NOTES)
- 6 Tbsp Tapioca starch ((45g))
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 4 Pints Chocolate Low Cow Lite Ice Cream, (lightly softened (not runny!))
- Chocolate sauce, for serving ((optional))
Instruction
- Preheat your oven to 350 degrees and line the bottom of an 8 inch springform pan ** with parchment paper, rubbing the sides generously with oil.
- In a large food processor, combine all the cookie dough ingredients, up to the chocolate chips, and blend until smooth and combined. You'll need to stop and scrape down the sides every so often to get it all mixed.
- Transfer to a large bowl and stir in the chocolate chips. Place into the freezer while you make the cake (this makes it easier to roll into balls.)
