Trick Your Sweet Tooth

It’s been a little bit of a crazy week here in Brussels but I’m not even going to try and put the feelings into words. Most importantly, we’re safe, and although my Easter holiday to Italy was cancelled, we made the best of a beautiful Easter weekend here filled with good friends and food.

Easter is a nightmare of a holiday for people, like me, with an uncontrollable sweet tooth. A trait I most definitely inherited from my cookie-loving father. Normally, I keep the sweets out of the house, since I have little to no self-control when they are in my cupboard. But, the Easter bunny insisted my roommates have their first ever Easter egg hunt this year. Needless to say, it’s been a battle walking past the jar full of chocolate eggs every day and trying to convince myself it’s not my fault they’re quickly disappearing.

The problem is, once I get started on a sugar streak it’s nearly impossible to stop. Luckily, I’ve discovered a few fantastic copycat dessert recipes that are super healthy and help to trick my sweet tooth. Now, instead of stuffing my face with chocolate and treats, I  can indulge in these desserts – without the guilt! My latest obsession is a dessert that brings back memories of post-practice stops to DQ with my Dad for my all-time favourite Chocolate Chip Cookie Dough Blizzard. If you haven’t already tried this cookie dough dip from Chocolate Covered Katie, you seriously MUST give it a go.

Don’t let the ingredients in this recipe scare you away. I typically don’t like chickpea desserts and I rarely, if ever, eat dates, but this healthy cookie dough is truly fantastic. Instead of eating the cookie dough as a dip, I rolled it into balls and froze them to use later in ice cream. (Because the dough is somewhat sticky, it might be better to spread the dip on a cookie sheet lined with parchment paper and then freeze instead of rolling into balls). You can use any nut butter but I loved the distinct taste of using peanut butter, especially since I was adding it to homemade banana ice cream.

This is a perfect treat as the days are getting longer and warmer and the craving for ice cream is getting stronger. And why not chop up the leftover Easter eggs to substitute in for chocolate chips! I suggest running to the store for these ingredients ASAP… you can thank me later ;).

For the cookie dough:
1.5 cups chickpeas (1 can, drained and rinsed)
1 heaping tsp salt
1/8 tsp baking soda
1 tbsp + 1 tsp vanilla extract
1/4 cup peanut butter
1 1/4 cup pitted dates (soaked overnight)
2 tbsp oats
1-2 tbsp almond milk (or milk of choice)
1/3 cup chocolate chips
Cover dates with a 1/2 cup of water and let soak for at least 8 hours. Add all ingredients, except chocolate chips (including water from dates), into a food processor and blend until smooth. Mix in the chocolate chips. You can eat this as is, but if you’re going to make the blizzard, nows the time to roll or spread the dip onto parchment paper to freeze.

For the Ice Cream:
One frozen banana- thawed for 5-10 minutes
1-2 tbsp almond milk (or milk of choice)
Blend until smooth- seriously that’s it!

If you’re making the blizzard, cut the frozen cookie dough into small bite-size pieces and stir into the ice cream.

This “ice cream” is a go to snack of mine. Even if you don’t make the cookie dough, the banana ice cream is so healthy and simple, it’s a perfect way to tame a craving for sweets!



2 thoughts on “Trick Your Sweet Tooth

  1. Jaki, glad to hear you are safe, sound and doing well. As for the cookie “dough” can you make this into a real cookie too? Norma


    1. Thanks Norma! I haven’t tried to make it into an actual cookie no. I imagine it doesn’t have enough dry ingredients. I’ve tried making chickpea cookies before but I wasn’t a huge fan. If I find a recipe that I like I’ll keep you posted!


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