Prep time: 10 min | Blend time: 5 min | Total time: 15 min | Serves 2 – 3 (1000ml)
Ingredients
Coconut layer:
200ml coconut milk (from carton eg Alpro or Plenish)
14 cubes of frozen coconut milk (freeze coconut milk from a carton in ice cube trays)
65g desiccated coconut
15g Roots ‘n Shoots Very Vanilla Protein Powder (optional)
2 ½ tbsp erythritol
½ tsp vanilla bean paste
Chocolate layer:
125ml plant milk
14 cubes of frozen coconut milk (freeze coconut milk from a carton in ice cube trays)
45g Roots ‘n Shoots Crazy good Cacao Protein Powder
4 tbsp cocoa powder
70g raw cashews, soaked and drained
100g / 5 pitted medjool dates, soaked and drained
60g dark chocolate (optional)
2 tbsp desiccated coconut (optional)
Method
Freeze your plant milk and coconut milk in ice cube trays overnight.
Soak the pitted dates and cashews in a bowl together immersed in boiling water for at least 10 minutes whilst measuring out your other ingredients and drain before use.
In a high speed blender combine the ingredients for the white layer. Blend then set aside the mixture and rinse out the jug.
Add all of the ingredients for the chocolate layer to the blender and combine until smooth.
Optional: If you’d like to decorate the glasses, melt the 60g of dark chocolate on a low heat in a small saucepan and dip the edges of the glass in chocolate. Sprinkle the 2 tbsp desiccated coconut on a plate and then dip the chocolatey edges in the coconut.
Pour the mixtures into two glasses or mason jars, with ~3cm layers of each. If adding melted chocolate, pour the remaining melted chocolate on top of the shake, inserting a straw before it hardens. Enjoy immediately.
Non Iced Version
Replace the frozen milk cubes with 290ml of coconut milk for the coconut layer and 290ml of unflavoured plant milk for the chocolate layer and make as per the rest of the method.
