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Cookie Dough Cream



  • 150g chickpeas, canned

  • 80g banana, ripe

  • 30g Healthy Malta 100% Cashew Butter

  • 8 tbsp water

  • 1 tbsp maple syrup

  • 1 tsp vanilla essence

  • 20g cocoa nibs

  • pinch of salt


  1. Rinse the canned chickpeas under running water and blend them with the ripe banana and cashew butter until smooth.

  2. Add the water, keep mixing and stop when reaching a creamy consistency.

  3. Then, add the maple syrup, vanilla essence and salt.

  4. Stir in cocoa nibs and put in the fridge for approx. 1hr and a half.

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