cookie dough smoothie bowl recipe using BEAM vanilla creme vegan protein.

cookie dough smoothie bowl

try the vegan protein here >

DIFFICULTY: EASY
TOTAL TIME: 10 MINUTES
SERVES: 1 SMOOTHIE BOWL + EXTRA COOKIE DOUGH
MACROS:

 

CALORIES

FAT

CARBS

PROTEIN

SUGAR

462

9G

87G

19G

58G

 

WITH BANANAS, VANILLA CRÈME PROTEIN, VANILLA BEAN, CASHEW MILK TOPPED WITH HOMEMADE CHICKPEA COOKIE DOUGH AND MINI CHOCOLATE CHIPS.

INGREDIENTS:

CHICKPEA COOKIE DOUGH:

  • 1 CUP GARBANZO BEANS
  • 2 TBSP CASHEW BUTTER
  • ½ CUP MAPLE SYRUP
  • ½ CUP MINI CHOCOLATE CHIPS
  • ¾ CUPS ALMOND FLOUR
  • SEA SALT

DIRECTIONS:

  1. MAKE THE CHICKPEA COOKIE DOUGH BY ADDING THE GARBANZO BEANS, CASHEW BUTTER, ALMOND FLOUR MAPLE SYRUP AND SEA SALT TO A FOOD PROCESSOR. BLEND UNTIL SMOOTH. FOLD IN THE CHOCOLATE CHIPS.
  2. TO A BLENDER ADD THE FROZEN BANANA, PROTEIN POWDER, SEA SALT, VANILLA BEAN PASTE, AND CASHEW MILK. BLEND UNTIL SMOOTH BUT A THICKER CONSISTENCY. ADD THE CHOCOLATE CHIPS AND BLEND FOR A FEW MORE SECONDS.
  3. FORM SMALL BALLS OF COOKIE DOUGH BY ROLLING THEM BETWEEN YOUR HANDS. POUR THE SMOOTHIE MIXTURE INTO A BOWL AND TOP WITH THE COOKIE DOUGH BALLS AND MINI CHOCOLATE CHIPS.

try the vegan protein here >

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