Grab ‘n Go Chocolate Power Shake
vegan, makes 3 servings
2 cups plain almond milk
2 bananas, chopped/frozen
1 1/2 Tbsp sweetened cocoa mix – dairy free and high quality dark chocolate
*I used Lake Champlain brand
2 heaping Tbps almond butter
3/4 cup ice
Power-Up ingredients options:
* shot of espresso or strongly brewed coffee
* shot of chai tea
* dash of cayenne + cinnamon
garnish: almonds and banana slice
Kid-Approved: omit the power-up ingredient and just add a few dashes of cinnamon
Blend. Pour. Grab. Sip. Go.
2 tablespoons sugar
2 teaspoons cocoa
1 dash salt
1 cup milk
1⁄4 teaspoon vanilla extract
Add sugar, cocoa and salt into a large cup.
Heat milk in microwave on high for 1 minute or until hot.
Pour milk into cocoa mixture; stir.
Stir in vanilla.
3 oz. cream cheese
2 tbsp. unsalted butter
1 c. confectioners’ sugar
3½ oz. semisweet chocolate
2 round baked chocolate cake layers
4 oz. white chocolate
7 oz. extra-bittersweet chocolate
½ c. Toasted pumpkin seeds
12 black licorice whips
In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners’ sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper–lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes.
Meanwhile, preheat the oven to 275 degrees F. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs.
In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90 degrees F on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes.
In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.