Raw Banoffee MylkShake and Raw Cherry Mylkshake

Windy City Organics was kind enough to send me some of their Dastony nut butter to try, one of which was a brazil nut butter.  I love brazil nut butter because it is neutral and makes awesome nut mylk. All you need to do is whisk some of it into filtered water, I like to do 1 1/2 Tbsp per cup of water. Or, if I want it richer, then two.  So my first thought was to whip some of that nut mylk up, then make some delicious shakes out of it!  Because it is summer and vegan mylk shakes are in season!

I am a huge fan of banana cream pie, but even more so of banoffee pie!  You know, that pie that has a coffee cream, bananas and caramel? If you don't then you are missing out, if you do, then this shake recipe may make you happy.  I have made lots of banoffee desserts such as banoffee pie ice cream, banoffee cheesecake, and banoffee bars. So, it was about time I made a banoffee pie shake too.  The brazil nut mylk was perfect in this shake, both in the caramel I made, and the mylk I added to it.  Allowing the flavor of the bananas and caramel to shine.

The next shake recipe I made, was a simple cherry milkshake.  I had lots of ripe cherries on hand, and I could not think of anything more lovely and refreshing to use them in at the time. The brazil nut mylk was a perfect addition too!  Keeping it simple.  I shared some with my Mom and she loved it, and couldn't believe how good it was for being vegan and sugar free.

I hope you all enjoy these two recipes, and definitely check out the Raw Dastony Brazil Nut Butter and all of their other butters.  They are amazingly smooth, and they make wonderful sauces and dressings besides nut mylk.

Raw Brazil Nut Mylk

Makes about 4 1/2 cups

4 cups filtered water

1/4 cup plus 2 Tbsp Tbsp Dastony Raw Brazil Nut Butter

1 tsp pure vanilla extract

pinch sea salt

Sweetener of choice if desired

Combine all ingredients in a blender and blend until smooth.  Keep in a covered container in the refrigerator.

*note, if a richer mylk is desired add more butter.

Raw Banoffee Mylkshake

Serves 2

Caramel:

10 large soft medjool dates

1 Tbsp raw Dastony brazil nut butter

filtered water as needed

1 tsp pure vanilla extract

1/8 tsp Himalayan salt

Shake:

6 large bananas, frozen and cut into pieces

1/4-1/2 cup brazil nut mylk (depending on how liquidy you like it, I like mine thick so I add less)

1 Tbsp coffee extract, or espresso powder 1 Tbsp raw lucuma powder (optional)

1 tsp pure vanilla extract

1 tsp maple extract

3 Tbsp raw Dastony brazil nut butter

1/3 cup pitted dates, soaked in water until soft

For the caramel, combine all ingredients in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency).  Set aside. For the shake, combine banana, mylk, coffee extract, vanilla, maple, butter, and dates in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour half into glasses, then top with half the caramel.  Pour over the other half of the smoothie in the glasses and top off with more caramel, and swirl it in.  Serve!

Raw Cherry Mylkshake

Serves 2

Shake:

4 cups frozen cherries

1 cup brazil nut mylk (depending on how liquidy you like it, I like mine thick so I add less)

1 tsp pure vanilla extract

2 Tbsp raw Dastony brazil nut butter

1/3 cup pitted dates, soaked in water until soft

Combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into 2 glasses.  Serve!