I find peanut butter and chocolate the most sublime of food pairings; a nostalgia-drenched comfort blanket for the belly. As a teen I would spread a messy Nutella/Sunpat creation thickly onto my toast, much to the disdain of my mother. At Uni, during my ‘malnourished’ years where I’d go weeks at a time without even looking at a vegetable, I discovered Reece’s pieces and peanut butter cups – nectarous heaven for the sweet-toothed PB fanatic. God bless America!
Since my life took a healthier turn I’ve had to look to more imaginative means to get my dose, such as PB stuffed dates dusted with cacao, but nothing quite hits the spot like my peanut butter cup shake, which I’ve tweaked to mimic the flavours of the classic Reece’s confection.
It may taste like a thick, sinful all-American diner shake but this delectable drink is in fact made up of solely natural and nutritionally beneficial ingredients. It’s packed full of plant-based protein (courtesy of tofu and PB), which contains essential amino acids thus making it an ideal vegan breakfast or post-workout snack. It also provides iron and calcium which are vital for vegans as these particular minerals are most commonly obtained through animal products.
Whether you’re herbivore, omnivore, or a bit unsure, if you’re a peanut butter and chocolate lover who likes yourself a milkshake then you’ll love this guilt-free treat…
PEANUT BUTTER CUP SHAKE:
Vegan – Gluten free – Dairy free – Refined sugar free
1 ripe banana
100g silken tofu*
1 cup of brown rice milk/alternative milk
2½ tablespoons smooth peanut butter**
2 teaspoons cacao powder
2 ice cubes
Optional: Agave syrup or your natural sweetener of choice
*For a delightful thickness ensure you use silken tofu – other varieties create a not-so-nice grainy texture.
**Ensure your peanut butter is free of added sugar and palm oil. I use Meridian or Manílife.