Chocolate shakes evoke the memory of family road trips as a little pip-squeak, stopping at In-N-Out before we even hit the 1-hour mark of our drive. I'd order french fries and a chocolate shake (because, you know, health), then work overtime for the next 20 minutes trying to gulf down the fries before they became cold and the shake before it became warm and melted.
Oh to be young, with your only "problems" concerning melting chocolate...
We may not drive through In-N-Out anymore, but that's only because I have a better option up my sleeve: this Creamy Chocolate Shake recipe. Chocolate lovers, eat your heart out.
Bredesen Protocol Approved
Plant Paradox Approved
½ c Full Fat Coconut Milk
1 c Almond Milk
1-3 tsp MCT Oil*
2 Tbsp Cacao Powder
½ Tbsp Creamy Nut Butter (I use almond, pecan, or hazelnut)
Dash of Sea Salt
Dash of Cinnamon
Optional: 1 Green Banana, Frozen
Optional: ½ Avocado
Optional: Few drops of Liquid Stevia
*Quantity depends on your ability to consume MCT oil without digestive issues
1. Optional: For creamier texture, freeze coconut milk overnight prior to blending.
2. Combine all of the ingredients in the blender. Blend on high until smooth.
3. Add green banana if you like the flavor of chocolate and banana together; add avocado if you want a creamier texture; add stevia if you want a sweeter flavor.
4. Add ice and blend as needed (to thicken).
If you like the flavor of chocolate and banana together, then adding a green banana or plantain is a great way to increase your intake of resistant starches.
Cacao nibs, Lily’s dark chocolate chips, shredded coconut, sliced almonds, pecans.