This creamy & dreamy chocolate maca “mylkshake” was inspired by a smoothie we had at the amazing vegan restaurant Alchemy in Ubud.
The list of ingredients for their decadent delight included cashews, coconut, cacao, papaya, maca & coconut sugar.
This is my spin on it and it’s a keeper folks. My son said it was one of his all-time favs — and that means A LOT given how many smoothies my chicklets have had over the years! He described it as tasting like a chocolate caramel sundae. Works for me. Especially when it happens to be packed with vitamins & minerals + antioxidants + fiber + healthy fats + protein + probiotics+ my favourite adaptogen, too!
So my advice?!? Give this recipe a go. And — if you’re like me — maybe daydream a little about Bali while you’re at it...
For one serving, blend together until smooth:
1 cup frozen papaya
1/4 cup homemade probiotic coconut yogurt (recipe here)
2 Tbsp Nuzest Clean Lean vanilla protein powder (use code “DRTARA” for discount)
1 to 2 Tbsp raw cacao powder
1 Tbsp cashew butter
1 tsp gelatinized maca powder
canned organic full-fat coconut milk, adjusted to desired consistency
optional sweetener as desired (I used Lakanto Monkfruit sweetener)
optional topping: raw cacao nibs