Last weekend in Cape Town, I imbibed in a delicious Milkshake concoction of Jack Daniels and Peanut Butter. It was glorious and the perfect accompaniment to the Royale Eatery‘s Wagyu Burger. I’ve been dreaming about milkshakes ever since coming back from CT but for the sake of my ever growing muffin tops I thought it best not to keep treating myself. This milkshake, however, is all kinds of good for you. A combination of sweet, bitter and ice cold to start off your weekend.
After this morning’s fitness test, where we had to run an approximately 800/900 metre track, my lungs were on FIRE. I mean full on burning. Swear I’m not a drama queen!! Myself and a fellow bootcamper noticed last month that running together during the fitness test is such a boost of motivation to beat your record and get to that finishing line in a good time. The competitive streak kicks in and you pick up such momentum. Last month I bet my time by 39 seconds, so starting off this month we ran the track in 2:58. We belted the last 50m wanting to beat 3 minutes and as much as it was worth it, it totally knocked me out.
When I got home this morning, ready to dig into a day’s work for the markets, all I wanted was to lie down something ice cold and soothing. I went straight to the fridge and pulled out all of my ingredients for this Raw Chocolate Milkshake. The bonus here is that I usually have some frozen banana pieces in the freezer (perfect for blending up into ice cream).
The nutritional breakdown is really beneficial and packed full of
Fibre {Banana}
Potassium {Bananas/Macadamias}
Healthy fats {Macadamias}
Antioxidants {Raw Cacao}
Protein {Almond Milk}
For those that would like extra healthy fats and fibre, maybe add in a 1/4 Avocado. This will also make it thicker so more Almond Milk might be needed.
I know the traditional milkshake has delicous, creamy milk and ice cream in it. But in this recipe the almond milk works really well and the frozen bananas act as the ice cream component.
{Recipe}
200ml Almond Milk*
1 Banana {sliced and frozen}
1 tbspn Macadamia Nut Butter {or any nut butter you prefer}
1 tbspn raw cacao powder
Cacao Nibs
{Method}
Place all ingredients into a high speed blender and whizz until smooth and creamy.
Add a pinch of sea salt or for the sweet tooths, a teaspoon of honey {non-vegan}, maple/agave syrup.
Pour into a glass and top with ice cubes {optional} and cacao nibs.
*Almond Milk
160 g Whole Almonds
2L water
1 Medjool Date
500ml Water
Place the almonds in a bowl and cover with the 2L water and a pinch of salt. Soak overnight or up to two days.
Drain and rinse the almonds, place in a blender with 500ml water and 1 Date. Blitz.
Strain through a fine mesh sieve or cheesecloth.
Ppur into a bottle and refrigerate. Will keep for 4-5 days in the fridge.
Spread out the remaining almond meal on a baking tray and bake at 50-70 degrees for 4-5 hours to dehydrate. Can be used as a crumble topping, sauce/curry thickener or in baked goods.
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