This recipe is gluten-free and optionally soy-free.
1/2 cup chocolate vegan ice cream *
3 TBSP smooth peanut butter (or more if you want a creamier shake)
2 tsp cocoa powder
2 tsp vanilla agave **
1 cup unsweetened almond milk
Place the ingredients in your blender - the cocoa should not go in first or last - and blend until smooth according to the directions for your blender. If you do not have directions try pulsing a few times, blending on low for 15 seconds, and then medium until it looks smooth and creamy.
* I use So Delicious coconut milk chocolate ice cream to make mine soy-free. You could use any kind you like but if it is very sweet you may want to omit some or all of the agave.
** The vanilla agave I used is Wholesome Sweeteners brand. If you cannot find vanilla agave regular agave, or another sweetener of your choice, will be fine but you may wish to add a few drops of (gluten-free) vanilla extract.
Oooh, that sounds yummy! I'm going to make this with So Delicious Coconut Unsweetened Milk, too!
ReplyDelete1 cup almond or hemp milk, vanilla flavored.
ReplyDelete1 banana (frozen is nice).
4 dates.
3 tbsp cocoa powder.
*add 3 tbsp peanut butter, if you want.
Blend.
Done.
@ Sarah: Thanks! I hope you enjoy it! Let me know how it turns out using coconut milk instead of almond.
ReplyDelete@ Emma's ARC: I happen to dislike bananas and dates in my shakes. With very few exceptions, I don't want anything chocolate to have even a faint fruity taste to it.
ReplyDelete