Ingredients

• 2 cups dried garbanzo beans
• 3 dates
• 2 (1 3/4 ounce) packets stevia, in the raw
• 2 cups unsweetened vanilla almond milk
• 1/4 cup almond butter
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon almond extract
• 1/2 teaspoon sea salt
• 2 tablespoons shredded coconut

Instructions

1. Soak Garbanzo Beans in cool water overnight.

2. Soak 3 dates overnight in a large cup of water in the refrigerator.

3. Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.

4. Rinse beans under cold water until cool.

5. Spread on a baking sheet and remove skins (makes for creamier ice cream).

6. Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.

7. Add the vanilla and almond milk to blender and puree.

8. Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).

9. Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.