Vegan protein ice cream sandwiches

Ingredients (6 to 8 bars)

For the cookie dough:

• 1 cup chickpeas drained and rinsed
• ½ cup protein peanut butter
• ⅓ cup yacon or maple syrup
• ⅓ cup einkorn or spelt flour
• ¼ tsp sea salt
• 1 tsp vanilla extract
• ⅓ cup chopped dark chocolate

For the vanilla filling:

• 1 1/2 cups soaked raw cashews (1 hour in hot water or overnight in cold water)
• 1 cup coconut cream
• 3 tablespoons of yacon or maple syrup
• 1 tsp vanilla extract
• 1 1/2 tablespoons melted coconut oil
• 1 serving of Pulse Vanilla Protein Powder

Recipe

1. Drain and rinse the chickpeas. Remove most of the skins for a smoother texture.
2. Blend all cookie dough ingredients (except chocolate) in a food processor until smooth. Scrape down the sides of the bowl if necessary.
3. Add the chopped dark chocolate to the batter and mix.
4. Place the cookie dough in a bowl, cover, and let sit in the refrigerator for 10-15 minutes.
5. Drain the soaked cashews, then blend all the vanilla topping ingredients in a high-speed blender until smooth and creamy. Add the Pulse Vanilla Protein Powder and blend well.
6. Line a small loaf pan with parchment paper. Divide the cookie dough into two equal portions. Press one portion into the bottom of the pan to form an even layer.
7. Place the first layer of cookie dough in the refrigerator while you prepare the filling.
8. Pour the vanilla topping over the cookie dough, smoothing the top. Cover and place in the freezer for 1 hour or until the topping is set.
9. Add the second layer of cookie dough over the filling, pressing gently to fit.
10. Freeze for an additional 1 to 2 hours until completely set.
11. Cut into 6 to 8 bars with a sharp knife. Store in an airtight container in the freezer for up to 1 month.