Almond Butter Ripple Crunch Shake

Almond Butter Ripple Crunch Shake

I think cool, frosty, shake-like, ice cream-y, dessert treats always sound better with the word ripple in the title. You agree? Fudge ripple. Caramel ripple. Vanilla cinnamon ripple. Pecan caramel ripple. Can someone make all these (vegan) shakes for me please because they just sound so tasty! Ill blame the ripple part. And this Almond Butter Ripple Crunch Shake is no exception. Light and crunchy sliced almonds mingle with sweet banana, coconut and cinnamon flavors. And a secret ingredient worth trying!..

The secret ingredient? Coconut milk ice cubes! Im obsessed with these things. I freeze plain old (full fat or light) coconut milk into ice cube trays and blend a few cubes into my shakes and smoothies. Ice cream effect done! Dairy free and vegan!

Almond Butter Ripple Crunch Shake
serves 1-2, vegan

1 1/2 bananas, frozen
1/3 cup sliced almonds (the crunch part!)
a few dashes cinnamon
3/4 cup soy milk, vanilla
1 tsp maple or agave syrup (optional use if your bananas were not super ripe when frozen)
1/4 cup coconut milk ice cubes (2-4 cubes)

ripple swirl:
1 Tbsp almond butter + 1 tsp maple or agave syrup (warm slightly for easier blending)

garnish: more sliced almonds

Directions:

1. Blend the almond butter ripple sauce. Warm in microwave if needed to stir well.
2. Blend the smoothie ingredients the sliced almond make things crisp and lovely. They add the CRUNCH!
3. Pour smoothie into glass half way they swirl in some ripple sauce. Then add remaining smoothie and remaining ripple. Add almonds to garnish.

Want more awesome vegan smoothies? Check out my Smoothie iPhone App! Details on Healthy. Happy. Life.

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* 14 Meatless Meals for Back to School
* Grapefruit Blue Smoothie
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* Peanut Butter Tofu Rice Bowl
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Vegan in 10: Green Curry & Coconut Soba Noodles

Soba noodles are super quick, simple, and versatile. They can be served hot or cold, paired with all sorts of veggies and sauces, and are prepped in just minutes. Better yet, they fill you up quick. In this recipe, three absurdly simple, flavorful ingredientsgreen curry paste, almond butter, and coconut milkcombine to create a rich sauce that pairs perfectly with hot soba noodles. Topped with mint and roasted pepitas (pumpkin seeds), this recipe is destined to become a vegan favorite for your family!

Green Curry & Coconut Soba Noodles

• 1 (8 ounce) package soba noodles
• 2/3 cup almond butter
• 3 tablespoons green curry paste
• 1 cup coconut milk
• 1 tablespoon tamari
• 1/4 cup fresh mint or basil, chopped
• 1/4 cup toasted pepitas

Boil soba noodles in a large saucepot. Drain noodles in a colander, then return pot to the warm burner. Whisk together the almond butter, green curry paste, coconut milk, and tamari. Transfer to a serving bowl, and top with chopped mint and pepitas. Serve and enjoy.

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• 11 New Ways to Cook Zucchini
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Easy Double Chocolate Almond Butter Cookies

Peanut Butter Cookies are a lovely treat, but I find that our family is buying less and less peanut butter. The kids get sick of sandwiches, tire of peanut butter on their apples, so Ive started making the switch to warehouse-sized almond butter. Its got a much more mild flavor than traditional peanut butter, and bakes beautifully into just about everything. Like these Almond Butter Cookies, stuffed to the gills with white and dark chocolate chips. So simple, so satisfying. Whether you need cookies for school lunches or late-summer snacks, this is one recipe youll love making again and again.

Double Chocolate Almond Butter Cookies

• 2 cups Bisquick
• 3 tablespoons butter, melted
• 1 1/2 tablespoons mayonnaise (or vegenaise)
• 2/3 cup almond butter
• 3/4 cup sugar
• 3/4 cup each semi-sweet and white chocolate chips

Preheat oven to 350 degrees. Combine all ingredients together in a large bowl, mix until a thick dough forms. Press 2 balls of dough together, flattening them slightly on a cookie sheet lined with parchment. Bake in preheated oven for 10-14 minutes, or just until the cookies set in the center. Cool before serving.

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