Chickpea Peanutbutter Chocolate Smoothie (vegan)

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During the 21 day online program that I run regularly (for now Swedish only) helping people start up with clean food – the participants receive daily emails with coaching, inspiration, Q&A and bonus recipes. I decided to share this recipe from the daily inspiration since it’s become so popular and well liked among the participants.

It’s a surprisingly delicious smoothie high i protein and fibre from chickpeas and peanut butter which makes it a perfekt vegan breakfast or snack. (You can replace the peanut butter with almond butter or any other nut/seed butter.)

Chickpeas, like other pulses, are nutritious, low in calories with high fiber and protein content and are a source of complex carbohydrates. Cooked and combined with the right complimentary flavors they make a great ingredient in sweet recipes.

For best taste: make sure all ingredients are cold and the chickpeas are well rinsed. If you don’t have frozen banana, you can use fresh, just add a bunch of ice cubes and reduce the amount of milk slightly. Run the blender for an extra minute for smooth texture.

Chickpea Peanutbutter Chocolate Smoothie (vegan)

Serves: 1
Nutrition: 354 kcal, 11 g protein, 12 g fat, 45 g carbohydrates, 11 g fibers

If you really want to maximize protein content you can of course add additional vegan protein powder. 

240 ml/1 cup vegetable milk, e.g. unsweetened almond milk
1 large ripe banana frozen in pieces – if you don’t have frozen banana pieces, use fresh banana and add ice cubes instead and reduce the amount of milk slightly 
about 100 ml/1/3 cup cooked chickpeas, rinsed and drained
1 tablespoon peanut butter (or almond butter or sunflower butter)
2 teaspoons of cocoa powder
1 pinch of vanilla powder (excluded)
1 pinch of salt
1 date medjool or fresh, pitted for extra sweetness (optional)

Add all ingredients to a blender and run it on high speed for a couple of minutes or until the consistency is smooth and creamy.

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