VEGNEWS.COM^ VegNews 51
For the milkshakes:
3 bananas, chopped and frozen
1 / 2 cup almond milk
1 / 2 cup peanut butter
1 / 4 cup maple syrup
1 fresh banana, sliced into rounds
2 tablespoons finely chopped
peanuts
2 cherries
- For the peanut butter hot fudge sauce,
in a small saucepan over medium heat,
whisk cocoa, sugar, peanut butter, milk,
and salt for 3 to 4 minutes, and bring to
a boil. Remove from heat, stir in vanilla,
and set aside. Extra sauce will last up to a
month in the refrigerator. To reheat, place
container in hot water until warm. - For the milkshakes, into a blender,
add frozen bananas, milk, peanut
butter, and maple syrup, and blend
until smooth. Pour into 2 serving
glasses. Top with sliced bananas and
chopped peanuts, and drizzle liberally
with peanut butter hot fudge sauce.
Garnish each with a cherry and serve
immediately.
Birthday Cake Shake
Serves 2
1 pint vegan vanilla ice cream
1 / 2 cup oat milk
1 / 2 cup vegan yellow cake mix
(see “Chef ’s Tip”)
1 / 2 cup plus 2 tablespoons mini vegan
marshmallows, divided
1 / 4 cup sugar
1 teaspoon vanilla extract
1 / 4 cup vegan rainbow sprinkles,
divided
1 tablespoon agave nectar
1 / 4 cup vegan whipped cream
- Into a blender, add ice cream, milk,
cake mix,^1 / 2 cup marshmallows, sugar,
and vanilla. Blend until smooth. Stir in 2
tablespoons sprinkles. - Place remaining sprinkles in a shallow
dish. Coat rims of 2 serving glasses with
agave and dip into sprinkles to coat.
Carefully pour milkshake into glasses
and top with whipped cream, remaining
marshmallows, and remaining sprinkles.
Serve immediately.