Prep Time: 5 minutes
Cook Time: 5 minutes
Got a craving for a cold and icy treat during these warmer months? Well I have an easy to make fix that is not only sweet and delicious but fairly high in protein and fiber, thanks to my additions of chickpeas and flax seed, and rich in chocolate too!
The back story of this recipe is basically that I got bored of making chickpea cookie dough dip. I am sure you know of the popular recipe trend, and that everyone is mixing chickpeas with nut-butter and some sweetener or melted chocolate and—BAM!— like magic you end up with a mostly good for you and tasty mock-cookie dough. Well I was not really in the mood for this but I did know what else to make and thats when I remembered I had some frozen banns and I could just blend those and have soft-serve. Well I already prepped the chickpeas and did not want to waste so I decided to experiment until I had something revolutionary! And I am so excited to share it you now!
Another thing about this recipe is that its super flexible so you can easily add, subtract, or substitute ingredients as you feel so inclined. For example, I made mine with two small frozen bananas for a fruit fix, but you could also use some vegan ice cream if you have it on hand to spare. I just wanted to keep this recipe simple, and it doesn't get much more basic than frozen bananas and a can of chickpeas as those ingredients are pretty inexpensive and accessible. (Not everyone has a Whole Foods or Earth Fare in their neighborhood!)
Okay, so the basic ingredients for one serving:
- 3/4 cup rinsed and drained chickpeas (if canned)
- 2 small frozen bananas (or sub around half to two thirds a cup vegan ice cream)
- 2 tbsp almond milk (or other milk substitute)
- 1 tbsp peanut butter (or any nut butter)
- 1 tbsp ground flax
- 1 tbsp unsweetened coca powder
First place the flax, almond milk, and coco in the blender and let it sit for a bit, until the flax thinks up the mild some. Then add the peanut butter and chickpeas and blend until smooth. Place the mixture, still in the blender, in the freezer while you chop your bananas into three large chunks. You may have to soften the bananas in the microwave but do not let them get too warm; ten seconds is probably more then long enough if you thaw them at all. Once your bananas are cut the flax has continued to thicken the blended mixture and its nice and cold now thanks to its trip to the freezer. Take it out and add the frozen bananas and blend it to your preferred consistency. If you want a thicker shake add more bananas, some ice, or freeze a little longer. For a thinner shake add more of the almond milk by the tablespoon.
The final step is to drink up!
And please feel free to experiment with this. I have made with several amendments including adding vegan protein powders and PB2 powered peanut butter also. It is very good not matter how I make it and I love the granular texture the chickpeas add to the shake. Yay protein and fiber!
*Image courtesy Flickr creative commons.