Vegan Blueberry Vanilla Lemon Coconut Protein Dessert

Vegan Blueberry Vanilla Lemon Coconut Protein Dessert

Vegan Blueberry Vanilla Lemon Coconut Protein Dessert

I am using  Lemon Coconut Fermented Vegan Protein Bars and Vanilla Fermented Vegan Protein Powder both by Genuine Health.

• Nourish More– Fermentation amplifies the nutritional profile of foods- so that they are more potent and bioavailable
• Digest More – Fermentation works to partially break down proteins into more easily used components, requiring less digestive effort
• Absorb More – Put simply, thanks to fermentation, nutrients are ready for absorption

Learn more about the healthy benefits of fermented vegan plant protein at Genuine Health.

Get MORE out of your plant protein!

Dessert Base:
For each medium aluminum loaf pan (serves 4) use two GH Lemon Coconut Bars slice in strips then press in pan to fill bottom. Place in freezer while making filling.

 

Dessert Filling:
For each loaf pan you are creating add to blender 3/4 cup frozen blueberries, 3 frozen banana halves, 1 sachet of GH Vanilla Protein Powder and top with your choice of nut milk (almond coconut is really good!).  Blend then add either addition nut milk or frozen banana pieces to get a soft serve consistency.

Pour mixture over lemon coconut bar base in pan(s) and cover with foil.  Freeze until firm (usually 2-3 hours)

A quick to make dessert which is a healthy option for the entire family.

Boost your protein intake & satisfy your sweet side with Genuine Health fermented plant protein products!

Vegan Blueberry Vanilla Lemon Coconut Protein Dessert

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Banana Lemon Raspberry Frozen Aquafaba Vegan Dessert

Banana Lemon Raspberry Frozen Aquafaba Vegan Dessert

Banana Lemon Raspberry Frozen Aquafaba Vegan Dessert
prep time 15-20 min.
freezing time 3-6 hours (depending on freezer)

Ingredients:
Aquafaba liquid drained from 3 Garbanzo Beans 15oz cans
1/2 teaspoon of salt
3/4 – 1 cup of organic sugar or agave (unfortunately coconut sugar does not work well)
3 bananas
2 lemons
1 cup of raspberries (fresh or frozen)

Instructions:
Drain aquafaba and chill overnight
Mash the 3 bananas, then mix in raspberries and juice of 2 fresh lemons. Set aside for later.*

Pour chilled aquafaba into a large mixing bowl (for big batches I use my metal bread bowl). Whip until snowy white and forms peaks. When thick gradually add salt then your preferred sweetener until thoroughly mixed. The marshmallow like whip should become stiff and glossy. Add the banana combo and continue to mix. Scoop into containers (this makes approx. 8 pints) and freeze approximately 5 hours although overnight is best. Make in the morning and it would be ready for an after dinner evening treat.

*Bananas plus any favorite fruit works. I have be successful using cranberries, kiwi fruit, grated apple and berries. Crushed and ground nuts, vegan chocolate chips, cinnamon, nutmeg etc. are perfect additions too.

Vegan no cook aquafaba fruity frozen fluff dessert

#Vegan no cook #aquafaba fruity frozen fluff #dessert

Ingredients:

• Drained liquid from two cans of garbanzo beans chilled overnight in refrigerator (aka aquafaba)
• 1/2 – 3/4 cup of organic sugar or agave or maple syrup (your choice)
• 2 bananas
• 1/2 cup coconut flakes
• 1 orange

Mash the 2 bananas, then mix in coconut flakes.  Section, slice orange wedges and add to banana coconut mix.  Set aside for later.*

Pour chilled aquafaba into a mixing bowl.  Whip until snowy white and forms peaks.  When thick gradually add your preferred sweetener until thoroughly mixed. The marshmallow like whip should become stiff and glossy.  Add the banana combo and continue to mix.  Scoop into containers (this makes 8 pints) and freeze approximately 5 hours although overnight is best.  Make in the morning and it would be ready for an after dinner evening treat.

*Bananas plus any favorite fruit works.  I have be successful using cranberries, kiwi fruit, grated apple and berries. Crushed and ground nuts, vegan chocolate chips, cinnamon, nutmeg etc. are perfect additions too.