- 1.25 scoop protein powder, 40g (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
- 1 c garbanzo beans, washed and skins removed
- 3 tbsp. sugar free maple syrup or sticky syrup of choice
- 2 tbsp. peanut butter (I used Nuts 'N More Toffee Nut)
- 15g white chocolate chips
- 17g raw macadamia nuts
- 2 overly ripe bananas, frozen
- 1 tbsp. powdered peanut butter (I used Better Body Foods)
- 1 tbsp. unsweetened dark cocoa powder
- 2 tbsp. unsweetened almond milk
- 2 tbsp. vanilla protein powder (I used PEScience Gourmet Vanilla)
- 2 tbsp. water
- 1 tsp. coconut oil, melted
- Rinse your beans well, rubbing them together to remove skins.
- Place the beans, maple syrup and peanut butter in a blender on high until smooth. You may need to stop to scrape the sides and the bottom.
- Remove the dough from the blender and fold in the protein powder until completely incorporated.
- Fold in nuts and white chocolate chips.
- Press the cookie dough evenly into an 8x8 inch pan prepared with parchment paper (wet your fingers before pressing the dough for less sticking.
- Cover the dough with another layer of parchment paper and place in the freezer for 1 hour to harden.
- Blend all ingredients for your ice cream layer together until smooth and then pour over your cookie dough layer using a rubber spatula to spread and even the ice cream.
- Mix your icing ingredients together and drizzle over ice cream layer.
- Return to the freezer for 4-6 hours or until completely frozen.
- Remove from the freezer and let sit at room temperature for 5 minutes before cutting into bars and serving.
For higher protein content, use chocolate protein powder instead of cocoa powder.