Recipe by Isa Robinson aka Goodness Guru http://www.goodnessguru.co.uk/
Because her first recipe was so good, Goodness Guru treated us to a second. These chocolate chunk loaded cookies sandwiched with Madagascan Vanilla are a real weekend sweet treat. Get baking.
• 410g of chickpeas in water
• 2 tbsps coconut oil
• 6-8 medjool dates
• 3 heaped tablespoons of peanut butter
• Pinch of salt
• 3 tablespoons water
• 1 tsp vanilla essence
• 100g dark chocolate, chopped roughly into chunks
• 1 tub of Oppo Madagascan Vanilla ice cream
Preheat the oven to 180 degrees and line a baking tray with grease proof paper.
Add all the ingredients, except the chocolate chunks, to the food processor and blend until smooth.
Once you have a smooth dough, remove the blade from the food processor and stir in the roughly chopped chocolate chunks.
Spoon tablespoon sized portions of the mixture onto a baking tray and spread into cookies. This can be difficult as the mixture is sticky. Moreover, unlike conventional cookies, the mixture won’t spread in the oven, so make sure they’re perfectly shaped to your preference before you bake.
Bake in the oven for approximately 20 minutes or until the cookies feel slightly firm to touch, they should be a beautiful golden brown and crisping on the top.
Leave the cookies to cool before attempting to handle, during this time they’ll continue to firm.
To serve, spoon generous scoops of Oppo Vanilla ice cream on to the back of a cookie before sandwiching it with another.
Take a bite.