Why not try something a little different. This Vanilla Almond Maccha and Chocolate Lava Shake is just the thing!
Makes 2 shakes
- 2 tablespoons unsweetened cocoa
- 2 tablespoons honey (vegans can use maple syrup)
- 1/3 cup canned coconut milk
- 1/4 teaspoon salt
- 40 grams dark chocolate
- 1 teaspoon vanilla extract
- 1 can full-fat coconut milk, refrigerated overnight
- 1/2 – 3/4 cup cold almond milk or coconut water
- 1 – 2 tablespoons maccha green tea powder (depending on your taste, I used 1 for this recipe)
- 1 tablespoon pure vanilla extract
- 2 soft dates, pitted
- 1/2 small ripe banana (or 1/2 large banana), frozen if possible
- 1 small handful baby spinach
- 2 tablespoons almond butter pinch of salt cocoa/chocolate nibs, for topping (optional)
- Stir together cocoa powder, honey, coconut milk and salt in a small saucepan and cook over medium heat, stirring until chocolate is melted.
- Cook mixture at a low boil, stirring occasionally for 5 minutes.
- Remove pan from heat, add remaining chocolate and vanilla and stir until smooth.
- Any leftover sauce can be refrigerated in an airtight container.
- Reheat over low heat, stirring or in the microwave on intervals.
- Take the can of coconut milk out of the fridge. Open the can and scoop the coconut cream from the top. Measure out about a 1/2 cup of cream and save the leftover cream for another use. Also save the coconut water left in the can for the shake or use it for another smoothie.
- Add the coconut cream, 1/2 cup almond milk (or reserved coconut water, whichever you prefer), maccha (start with 1 tablespoon and increase if needed), vanilla, dates, avocado, banana, spinach, almond butter and pinch of salt to a high powered blender.
- Blend until completely smooth and creamy, about 1 – 2 minutes.
- Add the remaining 1/4 cup of almond milk if needed to thin.
- Drizzle the warm chocolate into 2 glasses.
- Add the maccha shake and top with cocoa/chocolate nibs if desired or drizzle more warm chocolate on top.
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Recipe and photos by Tieghan Gerard from Half Baked Harvest