Healthy Cookie Dough Milkshake (Vegan, Paleo, Gluten Free, Refined Sugar Free

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 tbsp Cacao nibs, raw

• Condiments

  • 2 tbsp Almond butter
  • 4 tbsp Maple syrup

• Baking & Spices

  • 1/8 tsp Sea salt
  • 1 tsp Vanilla

Found on sproutedroutes.com

Ingredients

• 1.5 cups non-dairy milk of choice (I prefer homemade coconut cashew but store bought canned coconut milk would be my second choice - the thicker your milk, the thicker and creamier your milkshake will be)
• 2 tbsp almond butter
• 1/8 tsp sea salt
• 1 tsp vanilla powder (can sub 2 tsp vanilla extract)
• 4 tbsp maple syrup
• 6 tbsp raw cacao nibs (these can be found online, at most Whole Foods and other natural grocery stories, but you can sub dark chocolate chips or shavings if desired)

Directions

• Pour 3/4 cup milk into ice cube tray; freeze 6 hours, or until completely solid. Blend remaining 3/4 cup liquid milk with almond butter, vanilla, sea salt and maple syrup until very smooth. Add milk ice cubes and blend until just smooth and no ice cube chunks remain (dont overblend, or the ice will begin to melt, and youll lose that delicious milkshake consistency). Pulse in cacao nibs until theyre evenly distributed and flecked throughout milkshake, but not completely incorporated. Serves 2.

Nutrition