This recipe is Part I of II. I used these leftovers to create another wonderful creation, which I'll be sharing probably quite soon, as I can't keep my treats just to myself! This one turned out so good, I want everyone to try it!
This luscious treat looks like cookie dough, and can be eaten with a spoon, scooped and licked like an ice cream cone, or used as a protein-packed sweet dip for fruit, or I don't know, crackers. You can eat this however you please; I prefer chilled from the fridge with a spoon. I feel like I'm eating ice cream, but I feel like I'm eating superfood. It's amazing. And it is made with kale.
Mint Kale Chip Cookie Dough
2 stalks kale (about 1.5 oz/43 g)
1 can garbanzo beans, drained and rinsed
1 tablespon sunflower seed butter
1 tablespoon maple or raw honey
1 scoop vegan vanilla protein powder (optional)
1 teaspoon vanilla
1/2 teaspoon spirulina
1/4 teaspoon mint extract
sprinkle of sea salt only if beans and seed butter are unsalted
2 tablespoons mini nondairy chocolate chips (optional)
1 tablespoon raw cacaco nibs
1. Rinse kale and pat dry.
2. Puree all ingredients except chips in a food processor, stopping to scrape down the sides as needed.
3. Pulse in the cacao nibs and nondairy chips, if using.
4. Eat at room temp, or chill in the fridge. Will keep several days in an airtight container.