How many delicious elements could you fit into one dessert?
Well, let’s just say I tried to fit as many as I could into this one…except does it still count as dessert if I’ve been eating them more for breakfast? I hope so.
4 cups black beans
1/2 cup cocoa powder
1/2 cup vegan chocolate chips
1/3 cup raw sugar
1/4 cup melted coconut oil
1/4 cup maple syrup
4 tbsp brown rice flour
2 tbsp almond milk
1 tbsp pure vanilla
1 tsp baking powder
Crushed graham crackers and vegan marshmallows for topping
BANANA ICE CREAM
5 frozen bananas
1 tsp pure vanilla
- Preheat oven to 350 degrees
- In a food processor, pulse all cookie ingredients together until creamy (I did this in batches since my processor isn’t that big)
- Stir in chocolate chips when pulsed
- Place on a baking sheet and flatten
- Sprinkle some crushed graham crackers ontop and a few marshmallows then fold up sides of the cookie so the marshmallows are covered a little
- Bake at 350 degrees for 20 minutes
- Meanwhile, pulse bananas and vanilla in a food processor until creamy
- When cookies have cooked and cooled, spread about 1/2 cup of ice cream in between cookies and place in freezer for one hour before serving
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These sound like the perfect summer treat!