Sometimes you just need a nice thick shake.
And if it’s topped with almond cookie crisp and fudge sauce, then I need 4.
I’ve been obsessed with all things frozen and creamy lately – banana ice cream, smoothie bowls, Nadamoo, and now shakes too. I guess it has to do with the fact I’ve been an ice cream addict for as long as I can remember.
When I was younger I would go so hard on ice cream, my dad and I used to go swimming once or twice a week and it was always followed by a stop for ice cream. It didn’t matter what the weather was like, if we were going swimming we were getting ice cream. Also if we went for dinner we’d usually go for ice cream afterwards too… Ice cream is just the best. In any shape or form really.
I’ve been loving this mocha shake for a couple weeks now, it’s so thick and creamy and tastes so decadent. It’s not really a drinkable shake, it’s definitely spoon-worthy (aka the best kind).
I actually made the almond cookie crisp to go on top of this mocha shake, this is where those crunchy little almond cookies belong. So once I had perfected the shake, I made the cookie crisp, and I had some fudge sauce leftover from a cake I had baked and knew it too belonged on top.
I could seriously drink this fudge sauce. It’s so rich, smooth, and chocolatey. Pssssstttt… It only calls 3 ingredients. So it’s also dangerously easy to make. You’ll have heaps leftover and you’ll be so glad you do, it’s a fabulous oat or pancake topping!
This recipe calls for protein powder, but it can be omitted if you don’t have any. It does help with the thickness of the shake, but it is still amazing without. I used Ka’Chava chocolate superfood protein powder – I received a sample in my last month’s Vegan Cuts Snack Box and it is hands down the best tasting vegan protein powder I’ve tried. I’ve tried quite a few different brands and I’ve found that most taste a little like dirt, but this one tastes so good and actually chocolatey!
This cup of deliciousness has been my favourite afternoon pick-me-up, I’m always craving something sweet and simple to make so this always hits the spot. It would also make a great breakfast if you bulked it up with some more fruit and maybe a drizzle of nut butter or a perfect way to end the day if you’re wanting a healthy dessert!
If you give this a try, you know the drill – instagram it, tweet it, or comment below!
- 4 medjool dates, pitted
- 3 tbsp cocoa powder
- 1 frozen banana
- ½ scoop vegan chocolate protein powder*
- 2 tbsp cold brew coffee OR 1 tsp instant coffee granules
- 1 tsp cocoa powder
- ¼ cup almond milk**
- a handful of Almond Cacao Nib Cookie Crisp
- fudge sauce
- Place the medjool dates and 2 tbsp of water in a food processor and process until the dates are broken down.
- Add the cocoa powder and 2 more tbsp of water and process again. Continue to add water and process until it reaches a pourable consistency.
- Set aside.
- In a blender add the banana, protein powder, coffee, cocoa powder, and almond milk. Blend until smooth. Add more almond milk if it's too thick.
- Pour shake into a glass, top Almond Cookie Crisp and a generous drizzle of fudge sauce.
**the amount of almond milk needed will depend on your protein powder, you may need a couple more tablespoons.
What snack have you been loving lately? Are you a fan of milkshakes? What’s your favourite kind of shake?