Snickerdoodle Nice Cream Bowl

For the Snickerdoodle Topping

• 2 large medjool dates, pitted
• 1/4 cup raw pecan halves
• 1/2 tsp ground cinnamon
• Pinch sea salt
• 1 tsp coconut oil
• 1 Tbsp hemp seeds

For the Nice Cream

• 2/3 cup unsweetened almond milk
• 1 scoop Amazing Protein Glow, Vanilla Honeysuckle
• 1/8 tsp sea salt
• 1 tsp ground cinnamon
• 2 frozen bananas

Make the snickerdoodle topping first: 

1. Place the dates in a food processor, and process until the dates are ground up into fine bits.
2. Add the remaining topping ingredients, and process briefly until the mixture looks like cookie crumbs.
3. Transfer to a small bowl, stir in the hemp seeds, and set aside for serving.

Make the nice cream next:

1. In a shaker cup or glass, combine the almond milk, Amazing Grass, sea salt, and 1 tsp cinnamon.
2. Mix or shake until well combined. Keep the mixture on standby.
3. Working quickly to preserve the frozen texture, slice each of the frozen bananas into eight pieces and place the sections into the food processor or a high-speed blender.
4. Add the almond milk mixture to the bananas. Process briefly, stopping the machine and scraping down the sides as needed. Watching carefully, resume blending: As soon as the mixture begins to transform from chunky to “whipped” (like frozen yogurt), stop the machine.
5. Immediately transfer to serving bowls, top with Snickerdoodle topping and enjoy.