Since February, I’ve basically removed refined sugar from my diet. I’d been flirting with the concept for a while and decided to give it a committed go. For me, this means I’ll still have fruit, maple syrup, honey and occasionally agave. I used to be a sugar monster so if I can do it, anyone can do it. Giving up the sweet stuff meant I needed to learn how to replace it in a healthier way and quick. The beginning is the worst and it helps a lot to have some go to treats to trick your taste buds. This recipe is my answer to a chocolate malted milkshake. I knew I had to share it when my little brother told me it was better. Coming from him, that’s the big time.
To get as much of the nutritional value as possible, be sure to use raw cacao instead of regular cocoa. I know they look like typos of the same word but they’re quite different. Raw cacao comes from cocoa beans that have been cold pressed, which retains the living enzymes. Cocoa has been roasted so the enzymes and overall nutritional punch are reduced. Personally, I also find that raw cacao has a much richer flavour and you only need to use a little because the flavour is so concentrated. Raw cacao is also full of antioxidants – it’s behind the headlines about chocolate being good for you. Another benefit is being able to giggle every time you say ‘cacao’ because this.
2 cups almond milk
2 tablespoons raw organic cacao
2 tablespoons almond butter
1 ripe banana
+ If you want more chocolate taste, add more cacao.
+ Try adding a sprinkle of pink salt.
+ It’s best cold, so leave it in the fridge a while or add some ice cubes.
This shake is great as a dessert, but I love it most as a mid-afternoon pick me up. Here I had it with a bowl of cherries which made for an extra sweet snack attack. Sweet cherries are full of fibre, vitamin C and melatonin, plus they apparently contain a significant amount of perillyl alcohol which reportedly helps slow or halt certain cancers. Don’t mind if I do!