SALTED CARAMEL MILKSHAKE

SERVES 2 MILKSHAKES

1⁄2 cup (120 ml) cashew nuts (soaked overnight or for at least 4 hours, optional)

2 frozen bananas

1 1⁄2 cups (360 ml) unsweetened almond milk or other plant-based milk

1 tsp vanilla extract

1⁄2 cup (120 ml) Caramel Sauce

Coconut Whipped Cream, for serving, optional

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

We prefer soaked cashews, but if you're short on time, you can skip the soaking. Rinse and drain the cashews before combining them with the bananas, almond milk, and vanilla in a blender and blending until smooth. Pour some Caramel Sauce into two glasses, then divide the milkshake among them and top with the remaining Caramel Sauce. If desired, top with Coconut Whipped Cream. Serve and have fun!

PIÑA COLADA MILKSHAKE

SERVES 2 MILKSHAKES

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

2 frozen bananas

3⁄4 cup (180 ml) pineapple, fresh or canned

1 tsp vanilla extract 3 ice cubes

NUTRITIONAL VALUES

Calories: 982kcal
Fat: 84.5g (77.1g S.Fat)
Carbs: 49.3g
Protein: 8.6g
Sugar: 27.8g
Sodium: 110mg

METHOD

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the remaining ingredients until smooth. Serve and have fun!

MINTY TRIPLE CHOCOLATE MILKSHAKE

SERVES 2 MILKSHAKES

FOR THE CHOCOLATE FOAM

1 recipe Coconut Whipped Cream, whipped with 3 tbsp raw cacao powder or unsweetened cocoa powder

FOR THE MILKSHAKE

3 frozen bananas

1 1⁄2 cups (360 ml) almond milk or other plant based milk

3 tbsp raw cacao powder or unsweetened cocoa powder

6 fresh mint leaves

1 tsp vanilla extract

FOR THE CHOCOLATE SAUCE

3 tbsp extra virgin coconut oil

3 tbsp raw cacao powder

1 tbsp coconut syrup or another sweetener

1⁄2 tsp peppermint oil

Pinch of sea salt

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

First, make the chocolate foam and set it aside.

In a blender, combine all the milkshake ingredients and blend until smooth.

Melt the coconut oil until it is soft before making the chocolate sauce. Whisk in the remaining ingredients until smooth.

Divide the chocolate sauce between two glasses. Half-fill each glass with the milkshake mixture. Using a spoon, add some of the chocolate foam. Fill the rest of the glass with milkshake. Chocolate foam and chocolate sauce on top. Serve and enjoy!

CHAI MILKSHAKE

SERVES 1 MILKSHAKE

1 bag herbal chai tea

1 1⁄2 frozen bananas

1 cup (240 ml) unsweetened almond milk or other plant-based milk

1 to 2 fresh dates, pitted

1 tsp ground Ceylon cinnamon

NUTRITIONAL VALUES

Calories: 863kcal
Fat: 21.7g (8g S.Fat)
Carbs: 176.5g
Protein: 12.3g
Sugar: 95.6g
Sodium: 192mg

METHOD

Open the tea bag and place the contents in a blender. Blend in the remaining ingredients until smooth. If desired, add more spices or sweetener. Serve and enjoy!

SUPER SIMPLE STRAWBERRY MILKSHAKE

SERVES 2 MILKSHAKES

1 (14-ounce/400-ml) (397g) can full-fat coconut milk

1 cup (240 ml) frozen strawberries

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 499kcal
Fat: 5g (0.7g S.Fat)
Carbs: 96.6g
Protein: 15.2g
Sugar: 3.1g
Sodium: 231mg

METHOD

In a blender, combine all the ingredients and blend until smooth. Serve and enjoy!

RECIPE NOTES

For extra creaminess and pretty swirls, add some Coconut Whipped Cream!

FIVE BUCKS MILKSHAKE

SERVES 1 MILKSHAKE

1 (14-ounce/400 ml) (397g) full- fat coconut milk (refrigerated overnight)

1⁄2 cup (120 ml) unsweetened almond milk

2 frozen bananas

1 Seeds from bourbon vanilla bean, or 1⁄2 tsp vanilla powder

1 tbsp coconut syrup

4 ice cubes Coconut Whipped Cream Cherry, for garnish

FOR THE VANILLA ICE CREAM

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

2 tbsp coconut palm syrup or another sweetener

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 2553kcal
Fat: 210.1g (187.8g S.Fat)
Carbs: 149.4g
Protein: 22.1g
Sugar: 89.4g
Sodium: 478mg

METHOD

Open the can of coconut milk and place 12 cup (120 ml) of the thick white cream in a blender. Blend in the almond milk, bananas, vanilla extract, coconut syrup, and ice cubes until smooth. Fill a tall glass halfway with ice. Finish with some Coconut Whipped Cream and a cherry. Serve and have fun!

Hint! Add one scoop of Vanilla Ice Cream to the milkshake to make it extra tasty.

Scoop the thick white cream from the cans of coconut milk into a blender. Combine the coconut palm syrup and vanilla extract in a mixing bowl. Blend until completely smooth. Pour the mixture into an ice cream maker and follow the manufacturer's instructions or pour the mixture into a freezer-safe bowl and freeze for about 3 hours, mixing every 30 minutes until the ice cream is ready. Serve and enjoy!

PEANUT BUTTER CHOCOLATE CHIP MILKSHAKE

SERVES 2 SHAKES

1⁄2 cup soy, almond, or rice milk

1⁄2 cup creamy peanut butter

1 pint dairy-free vanilla ice cream

1 cup ice

1⁄2 cup semisweet chocolate chips (dairy- free)

NUTRITIONAL VALUES

Calories: 129kcal
Fat: 2g (0.2g S.Fat)
Carbs: 29.3g
Protein: 2.6g
Sugar: 22.6g
Sodium: 54mg

METHOD

Smoothly combine non-dairy milk, peanut butter, and ice cream. If necessary, add more non-dairy milk. Blend again with ice until smooth. Blend in the chocolate chips until they are finely chopped. Pour into glasses and serve right away.