VANILLA CAROB MILKSHAKE (SUGAR-FREE, VEGAN)

I whipped this up the other day, and was so satisfied with it's frothy, sweet goodness. Bonus that it had a fair amount of protein in it, too, so it actually kept me energized and full for most of the afternoon, which is pretty rare for this little lady. Ricki & Kim's challenge this month is stevia, which is easy enough for me since it's the only sweetener my body seems to tolerate. With even fruit off of the list (sans avocado and lemon), I am quite dependent on this potent little herb for my sweet fixes. 
If you'd like more of a vanilla shake, exclude the carob or cocoa. If you want more of a chocolate flavor, up the carob and cocoa. I can only tolerate small amounts of carob, so I just put in a little bit. I've also found an incredible flavor variation between different brands of tahini, so that will modify the flavor as well. If you want more of a peanut butter flavor, get a darker roast of tahini. I recently purchased Sesame King tahini in a light roast, and have found it to be mild and creamy, which was the perfect flavor for the day. This is an extremely flexible recipe, so modify to your tastes and enjoy.

VANILLA CAROB MILKSHAKE

1 1/2 CUPS UNSWEETENED HEMPMILK
1/4 CUP LIGHT ROAST TAHINI
1/2 OF AN AVOCADO
1 1/2 TBS CAROB OR COCOA POWDER
1/2 TSP VANILLA POWDER
5 PINCHES STEVIA POWDER (TRADER JOE'S STEVIA COMES WITH A TEENY TINY SPOON INSIDE, 5 WEE SCOOPS OF THAT)
PINCH OF SEA SALT

PUT ALL INGREDIENTS IN A BLENDER AND PROCESS UNTIL SMOOTH.

SERVES 1

4 comments:

Ricki said...

I love that the creaminess comes from both tahini and avocado! I've been using tahini a lot in my desserts lately and really enjoy it. This shake sounds wonderful! Thanks for another great SOS submission this month. :)

KRIS said...

Thanks Ricki! Yeah, tahini is dangerous around here, one jar barely lasts a week!

Romantic Dinner Bruges said...

Wow Lovely and cool its ice cream and i loved ice cream . fantastic this post and nice idea

KRIS said...

Thanks, RD! Be sure to follow the link to Ricki's method of processing the ice cream for a more familiar dessert experience. Yum.

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