Skip to main content

Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM, Certified Food for Life Instructor. 

Hmmm . . . the ultimate comfort food – a thick, creamy delicious chocolate shake! This is another convertible recipe – it can be a thick shake or lessen the water and have a dish of yummy chocolate “nice” cream! All the flavour with none of the fat! A winner all the way around! 

Gather and Prep (in a high speed blender, pulverize on high speed)

  • 1 cup of cold water
  • 2 Medjool dates – remove pit – broken into 4 pieces

Then add:

  • 1 cup of ice cubes /chips
  • 1 frozen banana (skin removed and chopped into 4 pieces)*
  • 1 tsp vanilla
  • 2 tbsp of dutch processed cocoa powder (Camino)

Blend on high until smooth to achieve the desired thickness for the shake. (If want chocolate “nice” cream use only ½ cup of water instead of 1 cup of water).  Pour into a tall glass with a straw for sipping! Makes two - 6-ounce glasses of yumminess!

Total sodium: 3 mg per 8 oz serving. (2 servings)

Want to top it with some whipped Aquafaba cream? Aquafaba is a viscous liquid in a can of chickpeas. It is the by-product of soaking and cooking beans. It is the composition of starches and protein makes it useful for thickening and foaming in egg-free cooking.

Aquafaba Cream: recipe from Forks over Knives, Spring 2018 magazine

Gather and Prep: In a small chilled narrow mixing bowl,

¼ cup of chickpea liquid
1 tbsp of maple syrup
1 tsp of vanilla

Using an electric blender on medium to high until foamy. Beat high until stiff peaks form (tips stand straight up). Use as you would any whipped topping – on shakes, mousse, fruit crisps, even on cream soups – enjoy!