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Vegan Chocolate Sweet Potato Milkshake

This vegan chocolate milkshake is just as luscious and creamy as the classic but it’s packed with nutrients and antioxidants! Made with sweet potatoes, frozen bananas, and raw cacao powder, it’s a milkshake you can feel good about!

Ingredients

1/4 cup Tribal Moon Cacao
2 medium-sized sweet potatoes(about 14 ounces or 400g)

3 cups coconut milk
3 large, ripe frozen bananas
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Optional garnishes: melted dark chocolate, Tribal Moon Cacao Nibs, coconut whipped cream etc

Instructions

To bake the sweet potatoes in the oven, preheat the oven to 400ºF/200ºC. Use a knife to slash several holes through the skin. Place on a parchment paper-lined baking sheet and bake for 40-60 minutes (depending on size), until completely fork-tender. Allow the potatoes to cool slightly until you can handle them, and then slide the skins off.
In a high-powered blender, add the milk, sweet potato flesh, frozen bananas, cacao powder, maple syrup, cinnamon, and ginger.
Blend until the bananas and sweet potatoes are completely pureed and you have a thick, smooth, and creamy texture. Taste, and add maple syrup to sweeten, as needed.
Pour the milkshake into glasses and top as desired. Store leftovers in the fridge for up to 2 days.

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
Have fun