Summary

Ingredients

• 100 g leumes your choice, e.., white beans, chickpeas, kidney beans, frozen
• 150 g banana (s), peeled, frozen
• 20 g protein powder with flavor, vean
• 15 g sweetener your choice, vean
• 50 g soy quark (quark alternative)
• cocoa powder
• vanilla
• cinnamon powder
• nuts or fruit, chocolate, as a topping

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Instructions

1. Put the bananas in pieces in the freezer overnight. Since I buy my legumes dry, soak, cook and then freeze them in advance, I always have frozen legumes at home.
2. If I want to have my dessert in the afternoon, I get the legumes out of the freezer at lunchtime. Of course, you can also use pulses straight from the can or glass.
3. Put all ingredients except the topping in a high-speed blender and mix to a smooth, homogeneous mass. Serve with the topping of choice in a bowl.
4. Depending on whether you want more cookie dough consistency or more nice cream consistency, you can use frozen or unfrozen legumes.
5. The protein powder can also be replaced 1: 1 with nut flours (coconut, almond or hazelnut flour).
6. I like to combine light legumes such as white beans or chickpeas with vanilla protein powder, coconut, peanut butter or almond flour.
7. 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.