If you love cookie dough like us at Wheyhey HQ then you need to get stuck in to Chef Pamela’s cookie dough mess!
For the cookie dough –
1 can chickpeas in water, drained
1 scoop PhD Nutrition vanilla whey protein powder
1 tbsp sweetener (stevia or xylitol)
2-4 tbsp almond milk
1 tsp vanilla extract
1 tbsp crunchy nut butter (any you like! Choose no added sugar)
2 tbsp cacao chips (I used Kaizen Living)
1. First make the cookie dough. Rub the drained chickpeas in a clean tea towel to dry them off, then place in a high power blender with the protein powder, nut butter, vanilla extract and milk, then blitz up until you have a very thick, smooth ‘dough’ like consistency.
2. Scrape out into a bowl then stir in the cacao chips. Keep this in an air-tight container or kilner jar in the fridge for up to a week – you’ll have loads, so use as much or as little as you like when you assemble the dessert.
3. When you’re ready to serve up, remove the Wheyhey and banana chunks from the freezer 5 minutes beforehand. Place in a blender with the cacao powder and extract, if using. Whizz up until smooth, then serve in a bowl (the more colourful the better!) along with however much cookie dough you like. Sprinkle with flaked almonds – or more cacao chips, other nuts – go crazy!
Make sure you tweet us some pictures! @wheyheyofficial