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
- 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!