If you’ve gone vegan, there’s a 99 percent chance you haven’t had a real milkshake in approximately 20 years. That’s all about to change…Introducing the brainchild of Hannah Sunderani, author of The Two Spoons Cookbook, packed with French-inspired (ooh la la) plant-based recipes that prove good-for-you food can actually taste good. But, like, actually.
This recipe’s a chocolate coffee shake made with oat milk and almond butter and sweetened with dates. Also, did I mention this is meant to be part of your breakfast routine? That’s correct—it has major ~dessert vibes~ but contains pretty much everything you need to jump-start your day in an actually healthy way: oats, a banana, and a hearty shot of espresso.
You might be one of those peeps who skips breakfast, but you’re not gonna be anymore. This takes just five minutes of your precious morning to whip up in a blender. There’s just one important final step: Do not, I repeat, *do not* forget to top your shake with a generous dollop of vegan whipped cream and vegan chocolate sauce. Cheers, bbs!
Chocolate Coffee Shake
Makes 1 shake
1 cup unsweetened oat milk
¼ cup gluten-free rolled oats
1 large frozen banana, chopped
1 Medjool date, pitted
1 shot espresso
2 tablespoons almond butter
2 tablespoons cocoa powder
½ teaspoon cinnamon
Pinch sea salt 3 to 5 ice cubes
Vegan whipped cream
Vegan chocolate sauce
1. In a blender, combine the oat milk, oats, frozen banana, date, espresso, almond butter, cocoa powder, cinnamon, salt, and 3 ice cubes. Blend until smooth.
2. If you prefer your shake a little colder and thicker (and no one would blame you), add the remaining ice cubes and blend again.
3. Pour this perfection into a large glass. Top with whipped cream and drizzle on some chocolate sauce if desired (which, duh).
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