When my daughter returned from a trip to Morocco a few months back, she inspired me to create the most wonderful vegan milkshake of my dreams.
Traditionally, Moroccan Almond Shakes are made with almonds and water, sugar or honey, and (often) orange blossom water.
My lightened version turns pink and fruity with a splash of fresh strawberries and a touch of banana. It’s extremely, and I do mean extremely delicious. Kinda like a burst of summertime fun.
This is a contrast to the old dairy milkshakes you used to know and love, which (let’s admit) can be overly sweet, and a tad rough on even the hardiest of our digestive systems. But not this one, which is heavy only on refreshing, and light on regret.
I’ve made a lot of versions of Moroccan Almond Milkshakes in recent weeks. When I didn’t have strawberries handy, I’ve used raspberries. With neither available, I add more banana, plus 1/2 teaspoon of cinnamon and a splash of vanilla. All versions have been outstanding!
So have fun with this – and let me know what you think! : )
MOROCCAN STRAWBERRY ALMOND MILKSHAKE
4 ice cubes
3 to 5 Medjool dates, pitted (use more or less, to taste)
1/2 cup unsweetened plain (or vanilla) almond milk
3 or 4 large strawberries (about one handful)
Place all ingredients in a high-powered blender (such as a Vitamix).
Process first on low, and gradually work up to high speed until mixture is completely smooth. Pour into a glass and enjoy immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen