Today I have yet another recipe for you guys, just because I couldn’t wait until Sunday to share it with you. As you know, I pretty much eliminated dairy from diet (for the most part at least, sometimes I still like to have some cheese or regular ice-cream here and there ;) ). My skin has gotten so much better since then- no more cystic acne- and I don’t walk around feeling bloated all the time. I used to drink tons of milk and yogurt was my go-to breakfast. Today’s recipe is yet another one that’s vegan and dairy-free.
Vegan Banana-Caramel Milkshake
2 frozen bananas
8-10 soaked Medjool dates
2 cups of almond milk (original, unsweetened)
2 scoops of dairy-free ice-cream (this is optional, I used So Delicious Mocha Almond Fudge ice-cream, it adds a chunky, nutty flavor)
2 TBS of natural, chunky peanut butter (this is also optional)
dairy-free whipped cream (recipe here)
unsweetened coconut flakes for garnish
Blend all of the ingredients in a blender until smooth. My milkshake came out so think that I ended up eating it with a spoon ;) But that’s the way I like it, if you don’t like yours to be as thick, simply add more almond milk.
I prepared a quick, vegan chocolate sauce by mixing 1/3 cup of organic, raw cacao (NOT COCOA) with some agave nectar, vanilla extract, a pinch of salt and some almond milk. I “lined” two mason jars with the sauce and poured the milkshake in. I topped it off with some whipped cream, unsweetened coconut flakes and a slice of banana.