They say everything is better with chocolate. This guy sure seems to think so! I don’t know if I could jive with chocolate-covered broccoli or a chocolate, ham and cheese sandwich, but I can surely get behind chocolate and beans. Huh?! Oh yes, chef Rocco DiSpirito coaxed me out of my savory+cocoa fears and I’m not looking back. I’ve seen many sweet recipes using mashed up chickpeas across the blogosphere, but hadn’t taken the leap myself. On Sunday, I did just that.
I don’t quite know what persuaded me to change my mind this time (we’re going to say it wasn’t Rocco’s easy-on-the-eyes mug on the cover). While flipping through his Now Eat This! Diet book this weekend, I found a recipe for Double Chocolate Cookies. I took a few liberties based on the items stocked in my pantry and grocery store, and they turned out great if I do say so myself.
But I didn’t stop there—I upped the ante by sandwiching a scoop of vanilla Greek yogurt between two of the chocolate cookies. Think of it as a clean(er) eating version of the classic ice cream sandwich. With more than 9 grams of protein per serving, I’ve almost convinced myself that these would be an ideal post-run recovery snack. Almost.
Flourless Protein Ice Cream Sandwiches
Cookie recipe adapted from Rocco DiSpirito’s Now Eat This! Diet
- 1 cup Cannelini (AKA Great Northern) beans, drained and rinsed
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon vanilla liquid stevia
- 1/3 cup egg substitute
- 2 tablespoons powdered stevia (or your sweetener of choice)
- 1 cup puffed rice cereal
- 2 tablespoons mini semisweet chocolate chips
- 2 5.3-ounce containers nonfat vanilla Greek yogurt
- Preheat oven to 375°.
- Combine beans, cocoa powder and stevia in a bowl. Mash with a fork until beans are completely mashed and cocoa is evenly distributed. (If you’re fancier than me, simply mix in a food processor for about three minutes, scraping the sides of the bowl a few times to make sure everything is evenly incorporated.)
- In a separate bowl, pour egg substitute and powdered sweetener and stir to mix.
- Pour egg mixture into the bowl with the chocolate and stir until you reach an even consistency. Add the rice cereal and mix.
- Spoon a dozen equal-sized scoops of cookie mixture (each will be about 1 1/2 tablespoons) onto a nonstick cookie sheet. Use a spoon to spread dollops into cookie shapes that are about 2-inches in diameter. Sprinkle chocolate chips on top of each cookie.
- Bake for about 15 minutes, rotating the pan halfway through.
- Remove cookies from pan and allow to cool for 30 minutes. During that half hour, place the Greek yogurt in the freezer so it hardens slightly (but remove before it’s solid).
- Once cookies are cooled, flip over six of them so the chocolate chips are facing down. Evenly scoop Greek yogurt on top of the flat side, then top each with another cookie to create a sandwich.
- Place sandwiches in the freezer for one hour until yogurt hardens. Grab a napkin and take a bite!
- Freeze extras wrapped in parchment paper and stored in a zip-top sandwich bag. When you’re ready to eat another, just take it out 15-minutes prior to dessert to allow yogurt to thaw a bit.
Nutrition information per sandwich: Approximately 140 calories, 2 g fat, 5 g fiber, 8.5 g sugar, 9.5 g fiber
There’s no chance that you could taste anything remotely “beany” with the vanilla and chocolate flavors playing off each other. And these cookies freeze beautifully, staying nice and soft at any temperature.
I’m considering a mint chocolate variation next time by exchanging chopped up Guittard Green Mint Chips for the chocolate chips!
So fill me in: My favorite combination is chocolate and _________________.