Freakshake - Decadent Vegan Milkshake, Two Ways

• Produce

  • 1 Banana
  • 1 1/2 Bananas, large
  • 2 Dates, pitted
  • 1 handful Strawberries, frozen

• Canned Goods

  • 1 can Coconut milk, refrigerated

• Condiments

  • 1 tbsp Almond butter
  • 1 Caramel sauce
  • 1 Chocolate fudge sauce
  • 1 tbsp Macadamia butter
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Pinch Salt
  • 1 tsp Vanilla, powder

• Snacks

  • 1 Cookie
  • 1 Peanut & almond popcorn

• Dairy

  • 2 cup Plant-based milk

• Other

  • 1 teaspoon vanilla powder or extract

Found on sprinkleofgreen.com

Ingredients

• 1½ large bananas, peeled chopped and frozen
• 1 tablespoon macadamia butter
• 2 dates, pitted
• 1 teaspoon vanilla powder or extract
• Pinch of salt
• 1 cup plant based milk (almond, brown rice, etc...)
• Peanut & almond popcorn, to top
• Caramel Sauce, to top
• 1 banana, peeled chopped and frozen
• 1 handful frozen strawberries
• 1 tablespoon almond butter
• 1 teaspoon vanilla powder or extract
• 1 tablespoon maple syrup
• 1 cup (250ml) plant based milk (almond, brown rice, etc...)
• Chocolate fudge sauce, to top
• Cookie, to top
• 1 can coconut milk, refrigerated overnight
• 1 teaspoon vanilla powder

Directions

• Place all the ingredients into a blender and blend until smooth.
• Drizzle the caramel sauce into a glass, reserving some to drizzle on top.
• Pour the shake into the glass and top with the coconut whipped cream. Drizzle some more caramel and sprinkle over some of the popcorn.
• Place all the ingredients into a blender and blend until smooth.
• Pour the shake into the glass and top with the coconut whipped cream.
• Drizzle the chocolate fudge sauce and serve with the cookie.
• Carefully open your can and scoop out the hardened coconut cream onto a large bowl, discarding or setting aside the water to use another day.
• Add your vanilla and use an electric beater to whip until it becomes soft and fluffy, like whipped cream.