Decadent Vegan Chocolate “Milkshake”

 

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Ice cream version (less plant based milk added)

Before going vegan, I had never been much of a chocolate person. I never really payed attention to the ingredients, and would just buy whatever Hershey’s chocolate bar was in line at the grocery store, and would scarf it down, instantly regretting it. After going vegan, I realized there is a vast difference between “Cacao” and “Cocoa.” Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder or chocolate bars. Cacao is said to have the highest content of antioxidants and magnesium in all foods. Cacao does contain more calories than Cocoa (but don’t let it fool you) the benefits outweigh the calorie count! It is an amazing source of nutrients containing monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals, fiber, natural carbohydrates, and protein. Cocoa, which you can purchase at any grocery store, often Nestle or Hershey’s, is the term used to refer to the heated form of cacao. As most of you know when you heat up something, the properties change and often vital nutrients are depleted. It is not as nutritional, but still beneficial. It is cheaper than raw cacao (so if you opt for the sugar free no added fats or oils kind, that’s fine too, especially if you’re on a budget) This particular recipe will absolutely get rid of any cravings for a big fat bowl of ice cream or milk shake. It also is completely guilt free and tastes incredible.

Decadent Vegan Chocolate “Milkshake”

Servings

Serves 2 (or 1 large milk shake)

Ingredients

1.5 frozen, very ripe bananas

1 cup frozen zucchini (I buy fresh, peel them, and chop into pieces, approx 1/2 in cubes and freeze)

1 cup frozen butternut squash (I purchase it pre frozen because it’s a pain in the ass to cut, you can find it in the frozen veggies section,  usually comes in about 1/4 inch cubes.)

1/4 cup frozen wild blueberries (buy pre frozen, wild blueberries, as their nutritional value is in tact, better flavor, superfruit, higher antioxidant content than regular blueberries, last longer, cheaper, don’t have to worry about buying in season)

1 scoop of vanilla plant protein ( I use vega vanilla protein)

1 tbsp raw cacao (you can add 1.5 tbsp if you want it to have more of an intense chocolate flavor)

1 tbsp Almond butter (or nut butters without any added oil or sugar)

1 cup unsweetened almond milk (you can add more or less depending on desired consistency)

Note: You can sub almond milk for 1 cup of full fat coconut cream, this will give it a much creamier consistency, more like an ice cream. (which you can also stick back in the freezer  scoop out and enjoy later, as almond milk doesn’t freeze as well)

Directions:

  1. Add ingredients to any high powered blender, scraping the sides as you go. (Depending on the blender, this may take longer than 3-5 minutes)
  2. Stir mixture in blender as necessary, making sure everything is blended and has a creamy, milk shake like consistency
  3. Add more almond milk (or any plant based milk) until you reach your desired consistency (be sure to add it slowly as  a little liquid goes a long way)
  4. Spoon out into your favorite tall glass or bowl, and enjoy!!!

Add any of your favorite plant based toppings (I always make sure to not use anything with refined sugar, but we’ll get into that later)

 

Some of my favorites:

Raw vegan cookie dough (recipe to come)

Vegan chocolate chips

Vegan magic shell (recipe to come)

Purely Elizabeth ancient grain granola

Organic peanut butter (no added refined oils or sugars)

blueberry sauce

any berries or fruit

 

x

Sara

 

 

 

 

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