Chocolate Chickpea Nicecream
This stuff is addictive! Try this rich, unctuous and melt-in-your-mouth recipe if you or your kids love chocolate ice cream and are seeking out a protein-rich and lower-sugar version. You would never know that the secret ingredient in this creamy ‘nicecream’ is chickpeas!
Date pieces add a lovely caramel flavour and a gorgeous texture to this super-smooth dairy-free ice-cream style pudding.
Benefit from the gut-loving fibre and mighty minerals iron, zinc and magnesium in the chocolate, dates, chickpeas and peanut butter. This recipe is naturally plant-based, dairy-free, egg-free, soya-free and gluten-free. Find the nut-free option in the notes below.
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Chocolate Chickpea Nicecream
Ingredients
- 140 g Chocolate (dark, dairy-free with at least 65% cocoa solids)
- 6 Dates (ideally medjool, de-stoned)
- 210 g Chickpeas (from a jar, drained)
- 140 g Peanut butter (smooth)
- 250 ml Milk (almond, hazelnut, cashew or oat)
- 1 tsp Vanilla Extract
- 1 tbsp Maple Syrup
Instructions
- Break the chocolate into a mixing bowl and set over a pan of simmering water (or use a bain-marie). Melt the chocolate gently then set aside to cool. Meanwhile destone and chop the dates into small pieces and set aside.
- Put the drained chickpeas, melted chocolate, peanut butter, milk of choice, vanilla extract and maple syrup into a blender. Whizz until smooth which will take around one minute, sometimes longer.
- Pour the mixture into a freezer-proof container. Add the chopped dates and stir them through.
- Put the container into the freezer and leave to freeze for a minimum of 6 hours.
- When ready to serve, remove from the freezer and leave to soften at room temperature for around 20 minutes, or until you can use an ice-cream scoop to easily form balls. Serve straight away!
Notes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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