Vegan cookie dough meets nice cream

Ingredients for 1 servings:

• 100 g pulses of your choice, e.g. white beans, chickpeas, kidney beans, frozen
• 150 g banana(s), peeled, frozen
• 20 g flavored protein powder, vegan
• 15 g sweetener of your choice, vegan
• 50 g soy quark (quark alternative)
• n. B. cocoa powder
• e.g. vanilla
• n. B. Cinnamon powder
• e.g. nuts or fruit, chocolate, as a topping

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

the best of both worlds

Place the bananas in chunks in the freezer overnight. Since I buy my pulses dry, soak them, cook them, and then freeze them for later, I always have frozen pulses at home. If I want to eat my dessert in the afternoon, I take them out of the freezer at lunch. Of course, you can also use pulses straight from the can or jar. Place all ingredients except the topping in a high-speed blender and blend until smooth and homogenous. Serve in a bowl with your chosen topping. Depending on whether you want a cookie dough or nice cream consistency, you can use frozen or unfrozen pulses. The protein powder can also be substituted 1:1 with nut flours (coconut, almond, or hazelnut flour). I like to combine light-colored pulses, such as white beans or chickpeas, with vanilla protein powder, coconut, peanut butter, or almond flour. I like to combine dark legumes, such as black beans or kidney beans, with chocolate protein powder, hazelnut flour, or peanut butter flour with chocolate.