Dark Chocolate MilkshakeRecipe requires grass fed chocolate milk
  • DESSERT
    (or decadent morning smoothie)

  • SERVES

    2 People

  • TIME

    15 Minutes
    (plus refrigeration overnight)

INGREDIENTS

2 large frozen bananas, peeled and sliced
6-8 ice cubes
2 cups of Rolling Meadow Dairy™ 2% Dark Chocolate Milk
1 tbsp. maple syrup
2-3 pitted dates
1 tbsp. natural nut butter (peanut butter, or almond butter)
1 tsp. maca powder (optional)
2 tbsp. Coconut Whipped Cream*
1 tbsp. Chocolate Fudge Sauce

INSTRUCTIONS

* Coconut Whipped Cream:

  1. Place 1 can full-fat coconut milk in the fridge overnight.
  2. Remove chilled can of coconut milk from refrigerator and gently flip upside. Open bottom of can and pour off the clear liquid on top.
  3. Scoop out the hardened coconut cream at the bottom and place in a bowl along with 1 tbsp. maple syrup (add more for added sweetness!).
  4. Beat or whisk coconut milk until it resembles soft whipped cream, about 30 seconds, and place in the refrigerator to firm up while you create the other milkshake components.

Chocolate Fudge Sauce:

  1. Combine 1 tbsp. raw cacao powder + 1 tbsp. maple syrup + 1 tbsp. water, as needed.
  2. Mix until smooth.

Milkshake:

  1. First, place two glasses in the freezer to chill.
  2. Add banana, ice cubes, Rolling Meadow Dairy™ 2% Dark Chocolate Milk, maple syrup (to taste),
    dates, nut butter, and maca powder to blender and blend until smooth. Add more Rolling
    Meadow Dairy Dark Chocolate Milk as needed.
  3. Remove glass from freezer and line the glasses with the chocolate fudge sauce.
  4. Spoon milkshake mixture into glasses, top with coconut whipped cream, and drizzle with chocolate
    shell.
  5. Toppings: Try topping with toffee pieces, cookie crumbs, nuts, fresh fruit, or your topping of
    choice!