When I was asked to share a dairy-free recipe for the Silk Helps You Bloom campaign, I immediately thought of a chocolate almond butter cup shake – a thick and creamy layered smoothie with ingredients that make me feel amazing.
Naturally, it’s optionally a peanut butter cup shake; I’ve enjoyed it both ways. But no matter the nut butter, this nutritious yet slightly indulgent combination is truly one that “helps me bloom”.
According to Silk, Bloom = Your best self. There’s healthy food and there’s comfort food, and then there’s the food that perfectly feeds your body and soul. For me, the super rich blend of frozen banana, almond milk, and nut butter always puts me in my happy place. It’s a soothing treat that energizes me to focus or to jump into some fitness – whatever lies ahead.
And this chocolate almond butter cup shake simply takes things to the next level. It’s packed with calcium, magnesium, potassium, antioxidants, and natural sugars for agility, strength and recovery, yet also offers a feel good dose of nostalgia. Of course, adding a monkey straw makes for an even bigger smile.
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Special Diet Notes & Options: Chocolate Almond Butter Cup Shake
By ingredients, this recipe is dairy-free / non-dairy / lactose-free, egg-free, gluten-free, grain-free, optionally peanut-free, soy-free, vegan / plant-based, vegetarian, added sugar-free, and optionally paleo. To note, the Silk AlmondMilk I used is also non-GMO verified and carrageenan-free.
- 1 large ripe banana, broken into chunks and frozen
- ½ cup + 2 tablespoons Silk Unsweetened Vanilla Almondmilk*
- 2 tablespoons lightly-salted almond butter or peanut butter
- 6 to 10 drops vanila stevia, divided**
- 1 tablespoon cocoa powder
- 1 soft, pitted medjool date
- ½ cup ice
- Crushed, chopped or ground cacao nibs or dark chocolate
- Place the frozen banana chunks, almondmilk, almond or peanut butter, and 3 to 5 drops vanilla stevia, in your blender and puree until smooth. It should be quite thick. Add just a touch more almondmilk if needed to get things moving.
- Pour half of the mixture into a separate glass.
- Add the cocoa powder, date, ice, and 3 to 5 drops vanilla stevia to the remaining nut butter shake in your blender, and puree until smooth.
- Pour half of the chocolate mixture in a large serving glass. Pour the peanut butter shake mixture from the other glass on top of this, followed by the remaining chocolate shake mixture.
- Top with crushed cacao nibs or dark chocolate, if desired. Enjoy with a straw or spoon!
**I use stevia to keep the sugars low and for taste, but feel free to sweeten to taste with maple syrup, honey, or your favorite sweetener.
This conversation is sponsored by Silk. The opinions and text are all mine.