Vegan protein ice cream sandwiches

Name: Vegan protein ice cream sandwiches
Prep time: 60 min
Total time: 60 min
Yield: makes 6 to 8 bars

Desserts

Difficulty: Easy

Preparation time1 H

Cooking timeFreezing time: 2 hours

Looking for a healthy, protein-packed, and ultra-indulgent snack? These cookie dough and vanilla bars are simply irresistible! Made with chickpeas, cashews, yacon syrup, and protein powder, they combine taste, creamy texture, and nutrition. No baking needed, rich in fiber and plant-based protein, and free from refined sugars — the perfect balanced treat anytime.

See the recipe

Ingredients

For the cookie dough crust:

1 cup of cooked chickpeas, drained and rinsed
½ cup of natural peanut butter
⅓ cup of yacon syrup
⅓ cup of whole einkorn flour
¼ tsp of sea salt 1 tsp of vanilla extract
⅓ cup of chopped dark chocolate

For the vanilla filling:

1½ cups of raw cashews, soaked (1 hour in hot water or overnight in cold water)
1 cup of coconut cream
3 tbsp of yacon syrup
1 tsp of vanilla extract
1½ tbsp of melted coconut oil
1 scoop of vanilla Pulse protein powder

Recipe

Drain and rinse the chickpeas. Peel off most of the skins for a smoother texture.
Blend all cookie dough crust ingredients (except chocolate) in a food processor until smooth. Scrape down the sides as needed.
Stir in the chopped dark chocolate.
Transfer dough to a bowl, cover, and refrigerate for 10–15 minutes.
Drain the soaked cashews. Blend all filling ingredients in a high-speed blender until creamy. Add the vanilla protein powder and mix well.
Line a small loaf pan with parchment paper. Divide the cookie dough in half. Press one half firmly into the bottom of the pan.
Chill the base while preparing the filling.
Pour the vanilla filling over the crust and smooth the top. Cover and freeze for 1 hour or until set.
Press the second layer of cookie dough on top of the filling.
Freeze for another 1–2 hours until firm.
Cut into 6 to 8 bars with a sharp knife. Store in an airtight container in the freezer for up to 1 month.