Almond Joy Smoothie & Milkshake
ALMOND JOY milkshake!!! And smoothie! I wanted to create a dessert version and a breakfast version. And let me tell you, I can’t decide which I like more.

If you aren’t a fan of the Almond Joy candy, not to worry, this is nowhere near as coconutty and sweet as that. It has a smooth and mild coconut flavor from the coconut milk + shredded coconut, a light sweetness from the caramel-like dates, a hint of almond flavor from the almond butter or almonds, and a nice punch of chocolate from cacao.

Also, No ice cream needed!! Just an ice cube tray to freeze the milk and a blender powerful enough to crush ice!

LIGHT VERSION


• Ingredients

  • 1 cup lite canned coconut milk
  • 1/2 – 1 cup unsweetened almond milk
  • 2 tablespoons unsweetened shredded/flaked coconut
  • 1 1/2 tablespoons creamy almond butter
  • 1 tablespoon unsweetened cocoa powder
  • 2 medjool dates, pitted
  • 1/2 teaspoon vanilla extract

Yields 2 Milkshakes (Gluten-Free & Vegan)


• Directions:

  1. Shake the can of coconut milk then pour 1 cup of milk into an ice cube tray and freeze until solid.
  2. Once frozen, place the ice cubes, 1/2 cup almond milk, and all other ingredients in a high powered blender.
  3. Blend and stir/scrape the sides until fully smooth. Add more milk as needed to thin out.
  4. Serve and top however you like. ie: raw chopped almonds, toasted coconut, cocoa powder, melted coconut butter, etc.

FULL FUN VERSION


• Ingredients

  • 1 can full fat coconut milk
  • 3/4 – 1 1/4 cups lite canned coconut milk
  • 6 tablespoons unsweetened shredded/flaked coconut
  • 1/4 cup creamy almond butter
  • 2 teaspoons unsweetened cocoa powder
  • 4-6 medjool dates, pitted, or 3-4 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped dark chocolate, vegan if needed

Yields 2 Milkshakes (Gluten-Free & Vegan)


• Directions:

  1. Vigorously shake the can or whisk contents in a bowl until the liquid and solid are combined, then pour into an ice cube tray and freeze until solid.
  2. Once frozen, place the ice cubes, 3/4 cup lite coconut milk, coconut, almond butter, cocoa powder, dates, and vanilla in a high powered blender. Reserve the chocolate until the end.
  3. Blend and stir/scrape the sides until fully smooth. Add more milk as needed to thin out.
  4. Add the chopped chocolate and pulse until chocolate is finely chopped throughout the smoothie, keeping some of the crunchy texture.
  5. Serve and top however you like. ie: coconut whipped cream, toasted coconut, chocolate coconut butter or just like that.