Dark Chocolate, Nut, and Banana Shake

 

This recipe is from chef Michael Moore (not *that* Michael Moore), and I think it’s from a cookbook called Blood Sugar. It was a really nice change from my normal breakfast, and look how beautiful it is when you bother with the melted chocolate! This makes 2 servings.

2 oz. (60 g) dark chocolate
1 tsp. agave nectar
1 Tbsp. cocoa
2 cups lactose-free milk (or almond milk)
1 large ripe banana
1 Tbsp. honey
½ cup lactose-free yogurt
½ cup silken tofu
2 Tbsp. ground almonds
2 Tbsp. lactose-free protein powder (vanilla or chocolate)
1 cup ice (I omitted that)

In a small bowl, melt the chocolate and agave in the microwave for about 20 seconds, then set aside.

Combine the cocoa with a little of the milk to make a paste, then mix it with all the remaining ingredients. Place mixture into a blender (or a large jug) and blend until smooth.

 

Spoon a little melted chocolate into your serving glasses. Use the back of a spoon to spread it around the inside of the glass.

Pour the thick shake over and serve with a little grated chocolate (or cocoa powder) on top.