Chickpea ice cream with chocolate, coconut, and almonds

Ingredients:

• 1 can (400 g) of light coconut milk
• 1 cup canned chickpeas, rinsed
• 3/4 cup pitted Medjool dates (about 9)
• 0.5 cup creamy almond paste
• 1 tsp vanilla extract
• 1 cup vegan semi-sweet chocolate chips
• 1 tbsp. unrefined coconut oil
• Toasted coconut flakes, for serving

Preparation:

1. Combine the coconut milk, chickpeas, dates, almond butter, and vanilla extract in a blender. Blend, stopping and scraping down the sides of the bowl as needed, until very smooth, about 1 minute. It's okay if some almond butter and dates remain, but the mixture should be smooth and similar in texture to a thick milkshake.
2. Meanwhile, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high power, stirring occasionally, until the chocolate is completely melted and smooth, about 1 minute.
3. Pour a third of the chickpea mixture into a 9 x 5-inch loaf pan, then drizzle with a third of the chocolate mixture until it reaches the edges. Pour another third of the chickpea mixture into the pan, then drizzle with another third of the chocolate mixture. Add the remaining chickpea mixture and coat with chocolate. Cover the pan with plastic wrap and freeze until the ice cream is firm, at least 8 hours or overnight.
4. Let the ice cream sit at room temperature to soften before ladling into bowls, 15-20 minutes. Serve sprinkled with toasted coconut.