Name: Deep-Dish Chocolate Chip Cookie with Cinnamon Nice Cream
Ingredients: 60 g 2oz coconut oil, melted; 2 tsp ground cinnamon; 1 tsp vanilla extract; 6 bananas (peeled and frozen); 2 tbsp coconut yogurt; 8 pitted Medjool or regular dates (roughly chopped); 2 x 400g (14oz cans of chickpeas, drained and rinsed); 100 g 3½oz wheat-free rolled oats; 90 g 3oz unsweetened apple puree; 2 tbsp melted coconut oil; 2 tsp vanilla extract; ½ tsp bicarbonate of soda; 2 tsp gluten-free baking powder; ½ tsp sea salt; 120 ml 4fl oz maple syrup; 100 g 3½oz coconut sugar; 160 g 5½oz dark chocolate chips

For the Cinnamon Nice Cream:

In a food processor, blend together the melted coconut oil, ground cinnamon, vanilla extract, frozen bananas, and coconut yogurt until the mixture becomes smooth and creamy.
Stir in the chopped dates and transfer the mixture to the freezer to firm up for a couple of hours.

For the Chocolate Chip Cookie:

Preheat the oven to 190°C.
Grease a round 25cm (10in) pie dish lightly with coconut oil.
In a food processor, combine all the ingredients for the cookie (except the chocolate chips).
Blend until the mixture is smooth, scraping down the sides every 30 seconds.
Fold in the chocolate chips.
Pour the cookie mixture into the prepared dish, and you can sprinkle extra chocolate chips on top if desired.
Bake for 35-40 minutes or until the cookie is firm to the touch.
Avoid over-baking to keep it soft and chewy.
Remove the cookie from the oven and let it cool for 10 minutes.
To serve, top the warm cookie with scoops of the cinnamon nice cream.
Provide spoons for everyone to dig in.
For a more formal presentation, slice the cookie and place it on individual plates along with a scoop of nice cream.

Deep-Dish Chocolate Chip Cookie with Cinnamon Nice Cream