Healthy Double Chocolate Chip Cookie Dough with Nicecream
Ingredients
- 85g drained tinned chickpeas
- 15g Choc & Nut Vegan Protein
- 10g Natural Almond Milk Yoghurt
- 10g Cacao Tahini
- 35ml Unsweetened Almond Milk
- 1 tsp Light Syrup
- 5g Lindt Excellence 70% chocolate
- 10g Dark Chocolate Chips
Toppings
- 1 scoop Chocolate Nicecream
- 5g Cacao Tahini
Preparation
Using a high speed blender, mix all the ingredients except the chocolate shards and chips together. The mixture will seem thick but keep scraping down the sides of the blender and blending until it’s smooth. Don’t be tempted to add more liquid!
Remove the mixture into a bowl and fold through the chocolate shards and chocolate chips. Top with nicecream and tahini.
