Prep time: 10 min | Total time: 10 min Serves 2-3 (850ml)
Ingredients
Shake:
650ml plant based milk
200g plant based cream cheese
1 tbsp maple syrup & 1 tbsp salted caramel sauce (recipe as below or shop bought)
50g Roots ‘n Shoots Salted Caramel protein powder
⅛ tsp salt
Cheesecake base:
3-4 tbsp vegan and gluten free digestives, crushed
Toppings
Plant based whipped spray cream
Salted caramel sauce (left over from above)
95g coconut sugar
5 tbsp plant based cream (not whipped)
2 tsp cornflour
Method
To make the caramel sauce, in a small saucepan heat the sugar to a medium heat with 4 tbsp plant based cream, whisking constantly with a balloon whisk. Whisk for 5 minutes as it caramelises.
After 5 minutes, make a slurry with the cornflour and the last tbsp plant based cream in a separate bowl and vigorously whisk this liquid into the caramel.
Allow it to gently simmer for a further 5 minutes, then remove from the heat to cool. This is to be blended into your shake but set aside a little to be used for topping.
In a blender mix all of the shake ingredients.
Crush digestives and layer onto the base of your glasses (approx 1 tbsp per glass, or more to taste).
To decorate the glasses, drizzle the caramel along the edges with a small spoon.
Pour the shake into two glasses and top with whipped cream, more caramel and crushed digestives. Enjoy immediately.
