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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:
- 2 FROZEN BANANAS
- 1 SCOOP VANILLA CREME PROTEIN POWDER
- ¼ TSP SEA SALT
- 1 VANILLA BEAN
- ½ CUP CASHEW MILK
- 2 TBSP MINI CHOCOLATE CHIPS
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:
- 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.
- 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.
- 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.