Plantmilk 2 Chocolate Freakshake (For Grown Ups)

September 12, 2018

CHOCOLATE LOVERS ALERT!!! This recipe is too much of a treat to keep a secret! We all have a weakness, and chocolate is definitely one of ours. Inspired by Botanic Lab Plantmilk 2 Chocolate Yerba Maté @insta_grams_and_ounces created this 100% vegan recipe, proving that you can get creative with plant-based ingredients and that choccy milkshakes are definitely not just for kids. This one is supercharged with all the botanical power of yerba maté. 

And as an added bonus, our plantmilks are currently HALF PRICE - Only £1 each! You can grab yours from Waitrose or Amazon today!

Vegan Chocolate Freakshake:

(Serves 2 - with extra cookies for the next day!)

Ingredients:

Milkshake: 
  • 1 250ml Carton of Botanic Lab Plantmilk 2 Chocolate Yerba Maté
  • 2 Scoops of Vegan Vanilla Ice Cream
  • Vegan Chocolate sauce (we used Sweet Freedom)
Whipped Cream:
  • 400ml Tin of Coconut Milk (keep refrigerated) 
  • 1 tablespoon Golden Syrup
Chocolate Chip Cookies:
  • 140g Plain Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 30g Caster Sugar
  • 40g Brown Sugar 
  • 100ml Milk of your choice (we used coconut)
  • 50ml Vegetable Oil 
  • 45g Vegan Dark Chocolate Chip

Method:

  1. Preheat your oven to 160℃. In a large bowl, sift the flour, baking soda, and salt then add both sugars and mix well.  
  2. Then, in a separate bowl, combine the milk and oil together. 
  3. Mixing at a medium speed gradually incorporate the wet mixture to the dry until a crumbly dough is formed. Do not over-work the mix or the cookies will be tough. 
  4. Lightly roll the dough into a ball. Cover with clingfilm and refrigerate it for 30 minutes. Then divide into twelve equal sized balls and bake for 7-10 minutes - or until they are golden on the edges. 
  5. Meanwhile, prepare your whipped cream by taking the refrigerated coconut milk out of the fridge - be careful not to shake the tin - and scrape off the solid coconut cream from the liquid. Place in a chilled metal bowl and add the Golden Syrup. Whip the mixture with an electric whisk (chill your beaters for a better result) until it is light and fluffy. Keep the cream refrigerated until you are ready to use it.
  6. In a blender, combine the Botanic Lab Plantmilk 2 Chocolate Yerba Maté with two scoops of your favourite vegan ice cream, and blend until smooth.  
  7. Drizzle the inside of your favourite glass with the chocolate sauce, add the milkshake and then top with the cream and cookies. Enjoy!