After a few rainy and cold days, we’ve got some warm sunshine lighting up the orange and red (ok and brown) leaves quickly accumulating on the ground. Not needing to bundle up in a sweater and a jacket today means that creamy cold smoothies and milkshakes are sounding delicious again. Today’s shake is a special Halloween version, and although it looks decadent, it’s actually low-fat, refined sugar free, vegan, and loaded with plant-based protein.
The protein boost is thanks to a new (to me) product from Sprout Living, Epic Protein in Vanilla Lucuma. I was thrilled to have the opportunity to try a few of their products, including their Epic Protein. I love that it’s a “clean” protein powder, completely plant-based and vegan, sourced from easily assimilated sources , with no additives of any kind. It is not only a protein powder, but a superfood powder, and this one gets its delicate flavor from a mixture of lucuma, baobob, and vanilla bean. It was just begging to be whirled into a naturally sweet and swirly nice cream milkshake.
The idea for this swirly shake was inspired by this gorgeous photo, and I wanted to recreate those lovely flavors in a healthy, lowfat, refined sugar free, plant-based version. My Easy Pumpkin Spice Syrup and a 2 minute lowfat, oil free chocolate “espresso” sauce provide a lovely burst of flavor (and those festive swirls) throughout the creamy vanilla milkshake.
Treat yourself to a creamy cool pumpkin and chocolate laced dessert-like (but secretly healthy) snack and celebrate sunny fall days!
Vanilla Lucuma Protein Shakes with Pumpkin Spice and Chocolate Espresso Syrup
- 1 batch of my Easy Pumpkin Spice Syrup
- Chocolate Espresso Sauce (below)
- 2 frozen bananas
- 1 – 1 1/3 cup plant milk of choice (almond, coconut milk beverage, soy, etc)
- 2 -3 tbsp Vanilla Lucuma Epic Protein
Chocolate “Espresso” Sauce:
- 2 tbsp cacao or cocoa powder
- 2 tbsp plant milk of choice
- 1 tsp Dandy Blend Instant Coffee Alternative or instant coffee powder*
- 1 tbsp maple syrup or coconut nectar
Make your Pumpkin Spice Syrup and allow to cool. Meanwhile, stir together the ingredients for the chocolate espresso sauce. For the shake, blend the plant milk and protein powder until smooth, then add the frozen bananas and blend again until thick and creamy. Pipe the pumpkin syrup and chocolate espresso sauce on the inside of two small glasses or jars to make swirls (or use a spoon). Add layers of milkshake and each sauce into the glasses until filled.
*You can also replace the plant milk with brewed espresso or strong coffee.
For an extra rich “ice cream” shake try replacing the plant milk with full fat canned coconut milk. The shake will no longer be low fat, but it will be delicious!