This Healthy Exotic Freakshake is thick, delicious, creamy, and contains less sugar than a regular freakshake. Packed with nutritious tropical fruits and topped with raw chocolate covered tropical caramel bars this freakshake will blow your mind and your tastebuds!
Ingredients
- Raw Tropical Caramel Bars:
- 1 tsp vanilla extract or 1/4 tsp vanilla powder
- Pinch sea salt
- For the milkshake:
- 1 large papaya
- 1 cup frozen pineapple
- 1 cup frozen mixed exotic fruits (melon, mango, papaya etc)
- 2 cups plant milk
- Seeds of 2 passionfruits
Method
- Start by making the raw tropical caramel bars. Line a brownie tin with greaseproof paper and set to one side. Place all of the ingredients except for the cacao paste, butter and sugar into the bowl of your processor and blend until smooth. Be sure to repeat a few times, scraping down the sides of the bowl with a spatula to ensure even blending. Pour the mixture into the lined tin then spread evenly with an offset spatula. Place into the fridge or freezer until firm.
- Once firm slice into 10-12 rectangles then return to the freezer whilst you melt the remaining cacao butter, paste, and sugar over a bain marie. Leave to cool completely until cold to the touch and thickened. Remove the bars from the freezer then dip each one using a fork until completely coated, tap off the excess then repeat. Place onto a lined tray, repeat until all bars are covered, then leave to set at room temperature - this will take about 20 minutes.
- Once your bars are done it's now time to make your shake. First pop your papaya and agave into a blender and blend until smooth. Transfer to a small bowl or cup then blend the remaining ingredients (except for the passionfruit seeds) until smooth. Fill two 500ml mason jars about a 5th of the way with the shake then layer in some papaya puree and passionfruit seeds. Add some chopped caramel bars then repeat until the jars are full. Serve immediately.
- Notes: For a runnier caramel sub the cacao butter for equal amounts of coconut oil.
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