Delicious Dairy-Free Milkshakes

Matt surprised me at Christmas with the gift of a Blendtec, a high-powered kitchen tool that I'd had a quiet crush on for a very long time.  Over the past few weeks, I've been having fun finding out exactly what this machine can do, and every time I try something new I'm absolutely amazed at the results.  One kitchen experiment I'd read about and had been wanting to try for months was to make my own almond milk using only raw almonds and water, so last night I got out the Blendtec, the nut milk bag I had ordered for this purpose, and the one cup of almonds I'd been soaking in the fridge all day and I gave it a whirl.  I rinsed the soaked almonds and added them to the blender jar with four cups of cold water, pressed a single button, and within very little time I had a lovely, creamy, and really delicious fresh nut milk.  I strained the liquid through the nut milk bag into a glass container for storing in the fridge (saving the almond pulp in another container to use for baking crackers later) and then I did a little happy dance right there in my kitchen.  (Seriously, I was so excited I did!)

Today I decided I would make the boys an after-school treat with some of that homemade almond milk: delicious dairy-free milkshakes made from wholesome ingredients.  (I know it doesn't seem like the time of year for milkshakes, but rather than fight futilely against it, I've decided to embrace Mother Nature's frosty mood and channel it into my own creative kitchen endeavours!)  I made two different versions of the milkshakes today:  a chocolate one made with raw cacao powder and sweetened with a bit of frozen banana and fresh Medjool dates, and a strawberry one that is full of real fruit.  Both shakes are thickened with certified pure oats and chia seeds and have no added syrups or artificial colours or flavours, making them a healthy fun snack that can be enjoyed anytime.

Chocolate Milkshake

 1/2 cup certified pure gluten-free oats
1 tbsp chia seeds
1 1/2 cups unsweetened almond milk
1/2 tsp vanilla extract
2 tbsp natural cashew butter
3 pitted Medjool dates
1 tbsp raw cacao powder
half a frozen banana, broken into chunks
4 ice cubes

Add the oats and the chia seeds to the jar of a high-powered blender and pulse them until they are ground. Pour the almond milk into the jar, pulse the mixture a few times, and then let it stand for about 10 minutes to thicken slightly.

Add the vanilla, cashew butter, dates, cacao powder, banana chunks, and ice cubes to the blender jar, in that order.  Blend all ingredients until smooth and creamy.

Pour milkshakes into tall glasses and serve.


Strawberry Banana Milkshake

1/4 cup certified pure gluten-free oats
1 tbsp chia seeds
1 1/2 cups unsweetened almond milk
3 pitted Medjool dates
1 frozen banana, broken into chunks
1/2 cup frozen strawberries
2 ice cubes

Add the oats and the chia seeds to the jar of a high-powered blender and pulse them until they are ground. Pour the almond milk into the jar, pulse the mixture a few times, and then let it stand for about 10 minutes to thicken slightly.

Add the dates, banana chunks, strawberries, and ice cubes to the jar and blend all ingredients until smooth and creamy.

Pour milkshakes into tall glasses and serve.


What's nice about these milkshakes, in addition to their delightful taste that comes from real food ingredients, is that they retain their thickness over time because of the added oats and chia seeds.  If you don't want to use all of the milkshake in the blender jar at one time, you can save the rest of it in the fridge for another serving later and it will still look and taste great.

Noah and Will both loved these milkshakes when they had them after school today (and so did I!).  I'm hopeful that my now well-fueled shovelling buddies will be ready to help Matt and I tackle Mother Nature's latest frosty concoction when it arrives tonight.  (Yes... more snow is on the way.)