When I stumbled upon this creamy cold milkshake last year, that she so shrewdly calls a “smoothie”, it revolutionized the satisfaction of our evening cravings.
Not long after the kids are in bed and the kitchen is cleaned up from the equally welcomed and overwhelming mess of a well-loved family meal, that quiet voice of discontent whispers its first words…still hungry…or, is that hungry again? Surely the energy expended between dinner and a clean dining room floor is enough to justify the calling of the impending sweet tooth.
When our eating philosophy morphed last year, it opened the doors to a surge of creativity in all things culinary–not the least of which is that oh-so-persuasive call of dessert–or the meal-after-the-meal as it might more aptly be labeled in our family. Chopped fresh fruit with nuts and chocolate chips is a go-to, and this most amazing apple nacho concept is a staple in our house, too.
But then, this, the milkshake. Dairy-free, really? Yup. Refined-sugar free? Yup (unless you count the chocolate chips…I don’t). Whole foods? Yup(ish). And because my heart (ok, more like the emotionally connected part of my mind to my mouth) continually returns to a desire for the creamy, peanut buttery, chocolatey-ness of the Peanut Butter Moo’d (the incredibly amazing and deceptively outraegous Jamba non-smoothie smoothie)…this little “smoothie” has become the occasional, perfect answer to our post-dinner whisper of discontent.
Tonight, it was especially lovely. So, thought I’d share.
Chocolate Peanut Butter Milkshake
Dairy Free, Refined Sugar Free (almost)
2 frozen bananas (frozen at ripe and browning stage, don’t ignore this frozen part–you’ll regret it)
1 cup ice cubes
2 Tbsp creamy peanut butter (unsalted worked well)
1 tsp white vinegar (not sure why but I always add it because she does)
1 Tbsp agave nectar (or maple syrup)
3/4 c vanilla soy milk (divided…and maybe more depending…)
1/4 c dairy-free chocolate chips (dark as possible (but still affordable) are my supreme preference)
Powerful blender…gotta love the Ninja
Add bananas, ice cubes, peanut butter, vinegar, agave, and 1/2 cup soy milk to the blender jar.
In a small ramekin, add chocolate chips. Microwave on high one minute. Remove and stir forcefully. When mostly melted, add 1/4 cup soy milk and stir strongly. Microwave again on high 30 seconds. Remove and stir until melty and smooth.
Add the melted chocolate mixture immediately to the blender jar, lid it up, and blend on high. And keep it blending for a long time. After you check on it, and scrape down the sides, blend again (adding more milk if necessary, but don’t add too much because it is pretty tough-to-impossible to take out once it is too runny!). Blend as long as you can stand it then go 10 seconds more (really), to get that creamy texture.
Poor into a thick-walled chilled glass. Sip (or slurp) delightedly.
P.S. I in no way pretend to be your amazing foodie, chef, baker, food photographer that you pin and sample and read and love. It just felt like this chocolately Moo’d was conceived to be shared!