Chocolate Covered Cherry Milkshake!

Hey My Chocolate Covered Cherries!

Thanks for all of your comments on The Vegan Slow Cooker. I am really enjoying it and it sounds like you guys want to make some of that pizza. Maybe you’ll get to…

Do you know what I have been loving recently?

Milkshakes.

Not just any kind of milkshakes—

CHOCOLATE-COVERED CHERRY milkshakes!!!

They are just to die for!

Measure out your chocolate non-dairy milk.

Add the frozen cherries and frozen banana chunks. This is how full my 1-cup measure was – hehe, I like cherries! Especially when they are frozen and already pitted!

Then add the vanilla extract, cocoa powder, and stevia.

Make sure your blender is all set up, then press GO!

At this point, there are three possibilities: whether having a milkshake, a smoothie, or a bowl of ice cream. If you want the consistency of a milkshake, keep blending until smooth and liquidy – if needed, you can pour a little more chocolate non-dairy milk in at a time until you reach the right consistency (you may have to add a little more stevia depending on the amount of milk you add extra). If you want a smoothie, blend until thick and almost a liquid. Or if you want ice cream, just blend until all combined – it starts out looking like ice cream – and thick and creamy like it – and the more you blend, the more like a milkshake it becomes.

Once you reach the right consistency, pour into a glass, top with handful(s) cacao nibs and shredded coconut, and serve!

Chocolate Covered Cherry Milkshake!

RAW*, Gluten-Free, Soy-Free, Sugar-Free, Single Serving!

• 1 cup chocolate non-dairy milk (I used unsweetened chocolate almond)
  
• 1 cup frozen cherries (I used black sweet cherries)
• 1 frozen banana, cut into chunks
• 1 tsp vanilla extract
• 2 Tbsp cocoa powder (also could use carob powder or chocolate protein powder)
  
• Optional: 2 pkts stevia
• Top with handful(s) of raw cacao nibs and finely shredded coconut

Directions

Measure out your chocolate non-dairy milk. Add the frozen cherries, frozen banana chunks, vanilla extract, cocoa powder, and stevia. Make sure your blender is all set up, then press GO!

At this point, there are three possibilities: whether having a milkshake, a smoothie, or a bowl of ice cream. If you want the consistency of a milkshake, keep blending until smooth and liquidy – if needed, you can pour a little more chocolate non-dairy milk in at a time until you reach the right consistency (you may have to add a little more stevia depending on the amount of milk you add extra). If you want a smoothie, blend until thick and almost a liquid. Or if you want ice cream, just blend until all combined – it starts out looking like ice cream – and thick and creamy like it – and the more you blend, the more like a milkshake it becomes.

Once you reach the right consistency, pour into a glass, top with handful(s) cocoa nibs and shredded coconut, and serve!

You can also just use regular milk/non-dairy milk (like plain or vanilla) – just add about a tsp or so of cocoa powder/carob powder, or just add some chocolate syrup! To make completely raw: in place of the chocolate almond milk, make your own homemade raw almond milk and add some cacao powder to it; use cacao powder in place of the cocoa powder; and use raw agave syrup in place of the stevia if desired.

Makes 2 cups worth.

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Note: Try adding a couple bunches of Kale to make this a Sneaky-chef recipe!

Now, grab your spoon.

And EAT IT UP!!!! Chocolate and Cherries are the perfect combination — especially in a shake.

Do you like cherries? I love cherries, just not the cherry jam – it tastes like medicine!

Do you like chocolate? Uhhh YES! Though carob is good too.

How do you view white table sugar? I just try to focus on more natural forms of sugar and limit that white stuff. It’s not that it’s bad (I try not to label foods “bad”), but it’s not very good for you either. AND, you can have delicious chocolate cherry milkshakes without it anyways!

xoxox

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