5 Ingredient Cocoa Shake
This ultra creamy, silky smooth 5 Ingredient Cocoa Shake is the perfect way to treat yourself. Though the taste and texture will remind you of a true ice cream milkshake – the ingredients are dairy free, vegan and filled with nutrients. Think bananas, vanilla, rich cocoa and a hint of creamy peanut butter. So not only will you be indulging in a decadent dessert drink – but you will be feeding your body some good stuff! Energizing nutrients like potassium, antioxidants, protein, healthy fats and fiber. Sustain the energy for your day with this sip! Kid friendly and it’s quick and easy to make!!
- 2 frozen bananas, pre-sliced before freezing
- 1 1/2 tablespoons pure cocoa powder (unsweetened, dairy-free)
- 1 cup vanilla non-dairy milk (soy, almond, rice, or coconut)
- Sugar (to taste)
- 1 heaping tablespoon peanut butter or almond butter
- Place all ingredients in the blender. (Blend in a high power blender for best results).
- Cinnamon, nutmeg, cayenne.
- Replace some of the non-dairy milk with soy creamer or add in one scoop of vegan ice cream for a richer flavor.
- Coconut shreds.
- Ice cubes for a more frosty, icy texture.
- Add some instant coffee for a mocha flavor.
Bananas Foster on a Crispy Tortilla Shell
Reminiscent of New Orleans, this class dish is typically served on vanilla (or even rum raisin or pecan) ice cream and it is FABULOUS! By placing the bananas and ice cream on a crispy, salty piece of baked tortilla, you’ve added another level of delight.
For the Tortilla Shell
- 1 gluten free tortilla, such as Food for Life or La Tortilla Factory
- 1 tablespoon unsalted vegan butter, such as Earth Balance, melted
For the Banana Foster Sauce
- 1/3 cup unsalted vegan butter, such as Earth Balance
- 1/2 cup packed light brown sugar
- 1/4 light corn syrup
- 1/4 teaspoon salt
- 1 tablespoon dark rum (or rum extract)
- 1 teaspoon pure vanilla extract
- 2 ripe, but firm medium bananas
- 1 pint gluten free vanilla ice cream, such as Ben & Jerry’s, or Häagen-Dazs (or for you dairy free darlings any vanilla non-dairy ice cream)
- Make the tortilla shells: Place a rack in the middle of the oven. Preheat the oven to 425ºF. Brush the top of the whole tortilla with melted butter. Cut the tortilla into quarters with kitchen scissors and place the quarters on a foil-lined baking sheet or pizza pan (not nonstick). Lay an oven-proof wire rack (the kind used under roasts) over the tortillas to prevent them from curling.
- Bake the tortilla chips for 3 to 5 minutes or just until they look golden brown. Watch carefully because they CAN BURN QUICKLY. Remove them from the oven, sprinkle very lightly with salt, and let cool while making the caramel-rum sauce.
- Make the caramel-rum sauce: In a medium skillet, combine the butter, brown sugar, corn syrup, and salt over medium heat. Bring to a boil, reduce heat to low, and simmer about 4 minutes, stirring occasionally. Remove skillet from heat and stir in rum and vanilla.
- Peel bananas, cut into 1/2 inch slices, and to caramel mixture in skillet. Return skillet to low heat and cook gently just until bananas are heated trough.
- Place the 4 tortilla quarters on 4 dessert plates. Spoon 1/2 cup ice cream on each tortilla quarter. Drizzle banana-caramel mixture on each and serve immediately
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.