Chocolate, Peanut Butter and Ice Cream are my three favorite ways to satisfy a sweet tooth. When I reach for items containing any of these at the supermarket I am always frustratingly disappointed at the ingredient list. Now, I’m not being unrealistic- I understand I am indulging in an occasional treat that will most likely be high in sugar and not offer much else nutritionally BUT is it really necessary that an endless number of chemical preservatives, artificial flavors and colors be added to it as well? Anyways, knowing full well the dangers of consuming such ingredients, I decided to take matters into my own hands. I came up with an all natural and MUCH healthier version of an American favorite: Reese’s Peanut Butter Ice Cream Cups. I have included a nutritional comparison at the bottom to show you just how big of a difference there is between the traditional version of this dessert and my homemade recipe.
Here’s how I made it…
Ingredients: (Makes 12-14 cups)
1 16 oz can Garbanzo beans, drained and rinsed
1/2 cup natural peanut butter (creamy)
1/2 cup milk (I used organic cows milk, but almond milk, coconut milk or soy milk should work just as well)
6 pitted soft dates
1 Tbsp 100% pure maple syrup (may substitute with honey)
1/2 cup mini chocolate chips
Coarse sea salt to taste
1. Add garbanzo beans, peanut butter, milk and dates to food processor. Mix until well combined and smooth (about 1-2 minutes).
2. Add chocolate chips & stir in by hand.
3. Place batter into lined muffin tin. Top each cup with a pinch of coarse sea salt. (don’t skip this step! It enhances the flavor tremendously)
4. Freeze for at least 2 hours.
5. Allow “ice cream” cup to soften at room temperature for 3-5 minutes before eating. Enjoy!
These are seriously SO delicious. I know it’s hard to believe that garbanzo beans can taste like smooth cold ice cream, but they do! And it’s not just my crazy dietitian taste buds that think so- this recipe is 100% husband approved (and he’s the KING of Reese’s peanut butter cups)!
Now for the good stuff: wonder how these Chocolate PB “Ice Cream” Cups compare to the real deal? Take a look at this nutritional break down (per serving):
Reese’s VS. My Recipe
220 calories 120 calories
16 g Fat (8 g Saturated Fat) 5.5 g Fat (2 g Saturated Fat)
0 g Fiber 3 g Fiber
16 g Sugar 8 g Sugar
2 g Protein 4 g Protein
* 8 chemical additives * ZERO chemical additives
* 1 artificial color * ZERO artificial colors
There you have it! You do not have to sabotage your diet in order to satisfy a sweet tooth. I hope you all love these as much as I do. Let me know what you think 🙂