Wednesday, 2 May 2018

Carob 'Chocolate Brownie' Milkshake

An AIP compliant and allergy-friendly vegan 'chocolate' milkshake, made with coconut milk and carob. Dairy free, nut free and indulgent AF. 

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I know you guys. 

I know how much you love an indulgent, drippy milkshake. So I made you one. 



dairy free chocolate milkshake with carob sauce and blue and white striped straw

I have this philosophy about indulgent treats. Some would say that sugar of any kind doesn't fit anywhere on a healing diet. I say that if a healthier version of a treat - even if it does contain natural sugars - keeps you away from letting your head fall face first into a triple chocolate, syrupy, goodness-knows-what's-in-there regular milkshake, then it's all good, once in a while. It's not like you'd have one of these for every day. 

Have one on your birthday. Or another special occasion. Or share one on a date night. 

It's sweet tasting, with a hint of chocolate flavour, delivered by a couple of teaspoons of carob powder. The dates give it a beautiful caramel flavour, while the banana thickens it. The quantity here makes one big one (it's quite rich and filling) or two smaller drinks. Or make the big one to share. To me, it tastes just like a chocolate brownie, but chilled and in liquid form. 

And blitzes up way quicker than baking chocolate brownies.

Oh, and the carob drizzle is not to be skipped.

Trust me. 

dairy free chocolate milkshake with carob sauce and blue and white striped straw

Carob 'Chocolate Brownie' Milkshake
Makes 1 large shake or 2 smaller shakes

For the shake: 
400ml (14oz) can of full fat coconut milk, chilled in the fridge overnight
1 small banana, peeled and frozen
2 teaspoons carob powder
1 tsp vanilla extract (or use vanilla powder if you prefer)
2 large Medjool dates, stones taken out

For the sauce: 
2 tsp carob powder
1 tbsp maple syrup

Method
Open the chilled can of coconut milk and scoop out half the cream that's solidified at the top and place in a small bowl or cup. Pour the rest of the coconut milk and the cream into a blender jug and add the frozen peeled banana, the 2 tsp carob powder, vanilla extract and the 2 pitted dates. Blend until smooth. 

Pour the carob coconut mixture into a tall glass (or two smaller glasses if you're serving two). Take the coconut cream you reserved earlier and spoon it over the top of the glass or glasses. Quickly make the sauce: in a small bowl mix together the carob powder and maple syrup until smooth and trickle over the top of the glass, allowing it to drip down the sides if you like. Plonk in a straw (paper or metal, please) and slurp away to your heart's content. 


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10 comments:

  1. sounds delicious...carob is a gem in its own right!! I am creating all sorts of healthy 'milkshakes' for my kids as it finally warms up, this will be a good one to try!

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  2. Mmm, chocolatey decadence in a glass! Sounds so so good and I love that you used dates to sweeten it.

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  3. Swoon!!! I wish I had this to enjoy right now. It looks so good! I haven't had a milkshake in a long time, now I'm craving this one. I'm going to have to make it soon.

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  4. This sounds amazing! I am going to sub banana for something else because I'm allergic!

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  5. Brownies + milkshakes = a match made in my own personal foodie heaven. Way to make this without such "key" ingredients! It looks absolutely incredible.

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  6. Wow this sounds so good! Chocolatey goodness in my mouth!

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  7. This looks so good. I'm drooling over here.

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  8. Oh! Yum! Love a good rich smoothie!

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  9. This is my favorite flavor combo. YUM !!

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  10. Oh my, this looks so wonderfully decadent! I think I'll try out your date night idea!

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