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Chickpea-Nut Butter Ice Cream
Ingredients
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup Medjool dates, pitted
  • ½ cup peanut butter (I use natural salted)
  • 1 teaspoon vanilla extract
  • 1 398 ml can (14 oz) coconut milk, low-fat (or about 1 ½ cups plant-based milk of choice)
  • Chocolate chips or cocoa nibs for serving (optional)
  • More peanut butter for serving (optional)
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