cookie dough smoothie bowl

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

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:

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 >