The cupcake craze comes to cupshakes! And a healthy adaption at that … yay. No guilt even when you have two!
This first appeared in The Convenient Vegetarian cookbook but here it is...all vego and vegan and good for you but so pretty as well!! (Yes, Insta worthy! Go and do and don't forget to tag me!!)
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 65 Grams raw beetroot, peeled
- 1-2 Tablespoons Cacao Nibs roasted
- 100-120 Grams ice cubes
- 240 Grams milk of choice (coconut, nut, rice or cow)
- 2 Tablespoons Chocolate cocoa or cacao BUY
- 3 medjool dates, pitted
- 1 Tablespoon Black Chia Seed(s)
- 2 Drops doTERRA Oils lime oil BUY
- Whipped Coconut Cream or a drizzle of yoghurt to serve Recipe
Do
- 1
Place beetroot, cacao nibs and ice into Thermomix bowl and blend 1 min/speed 10.
- 2
Add remaining ingredients and blend 40 sec/speed 9.
- 3
Serve immediately in glasses so you can see the lovely colour, with a good dollop of whipped coconut cream on top to garnish.
