Deliciously Decadent Freak Shake
Happy Valentine’s Day!! Ready to indulge? Freak shakes are all about going over the top, literally. Keana Aquino lays the smack down with her outrageous vegan version. This would be an awesome treat to spoil your sweetie with tonight…… Or, invite some friends over and make a party out of making and eating this decadent dessert any day of the year!
This recipe is involved, but worth it. Plus you’ll have lots of extra mini strawberry cheesecakes! 🙂
Here’s how to do it:
Crust (makes 24 mini cheesecakes):
1 cup pecans or almonds
6 medjool dates
1/4 cup shredded coconut
1/4 tsp sea salt
Remove the pits from the medjool dates and soak them in warm water for 10 mins. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on it’s own.
Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.
1 cup raw cashews (soaked for 3 hours)
1/2 cup frozen strawberry slices
1/4 cup agave nectar or maple syrup
1/4 cup melted coconut oil
2 tbsp lemon juice
Drain cashews from the soaking water and rinse under fresh water. Place in Vitamix along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth. Pour this mixture into a bowl and set aside. Clean out the blender to make the strawberry puree for the swirl.
1/2 cup frozen strawberries, melted
Allow these strawberries to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft. Then blend this in a blender into a smooth puree.
Freeze 1-2 hours
1/2 cup oat flour
1/2 + 2 tbsp flour
3/4 cup plant milk
1 tsp baking powder
1/2 tsp baking soda
Dash of cinnamon
1 tsp vanilla extract
Pinch of salt
1 ripe banana or 2 tbsp apple sauce
Blend ingredients and cook on waffle iron
Source: Keana Aquino