White Choc Lemon Cheesecake Cookie Dough
If I had to pick one favourite dessert of my childhood, it would be Mum’s baked lemon cheesecake. Now, anything with the combination of vanilla and lemon zest totally reminds me of that…and so does this cookie dough!
With the sweetness and zest of the lemon, you honestly can’t tell it’s made of…chickpeas! Fibre and protein-packed legumes that can be transformed into a dessert-worthy cookie dough? Now that’s what I call a real superfood!!
It makes a perfect snack either pre or post workout, to fuel your body with a good balance of protein, complex carbs and healthy fats. Or eat it for a satisfying dessert. Yum!
Just a note, I used my favourite coconut milk flavour Prana On protein powder in this recipe, which is naturally sweetened with stevia. If you’re using a protein powder that isn’t very sweet, you may need to add a little extra sweetener of choice or this cookie dough might taste more like hummus! For a protein powder free option, see the Notes.
I hope you love this recipe as much as I do!
Makes 2 serves as a snack or dessert.
1 can butter beans (or chickpeas), drained and rinsed
1 scoop (30g) vanilla or coconut flavour plant protein (I used Prana On Coconut Milk flavour)
1 tbsp cashew butter
1 tsp organic lemon zest, plus extra for topping
2 tbsp water or nut milk
2 tbsp vegan white chocolate (I used Pana Chocolate)
Blend beans with protein, nut butter, lemon zest and water or milk until completely smooth.
Spoon into bowls and top with chopped chocolate and extra grated lemon zest. Enjoy!
Depending on the sweetness of your protein powder, you may like to add an extra tbsp of sweetener, such as stevia or maple syrup.
Protein powder can be substituted with 2 tbsp maple syrup or stevia + 1 tbsp extra cashew butter + 1 tsp vanilla extract.