“Cake Batter” flavored anything seems to be trending. Or, maybe it’s always been around, and I only recently zoned into reality? Probably the latter. I have delved into recipes labeled “Cake Batter Fudge” or “Cake Batter Dip,” only to start reading ingredients and read “boxed cake mix” (makes sense though, right?) or “3 1/2 cups white chocolate chips” and “sweetened condensed milk,” and quickly close out of the browser window and move on with my life. Too much junk there, people – ain’t nobody got time for that!
Aside: the other day I read something to the effect of, “If you don’t take time to eat healthy now, you’ll need to take time to be sick later.” Something along those lines. Very true.
Anyway, a fave blog that I follow is http://chocolatecoveredkatie.com/and CCK is so inspiring. Let me tell you, she makes some dang fine healthy sweets that I have found myself making over and over again. She posted a cake batter milkshake http://chocolatecoveredkatie.com/2011/03/09/healthy-cake-batter-milkshake/ that is healthy and delicious. One day, I was peering into the fridge considering what to have for breakfast while simultaneously considering the large amounts of leftover this or that and foods that would need to be consumed soon or I’d be dumping them out. Since I also wanted a smoothie (those just go down really well in the morning), I grabbed a 1/2 full (yes I’m an optimist!) can of the liquid remains of full fat coconut milk, almond milk, Medjool dates, a banana (frozen or room temperature, whatever you have – and the riper, the better. This is great for over-ripe bananas), and vanilla extract. The dates are the surprising sweetener additive of this smoothie, with no other sweeteners needed! They impart a sweet, almost caramel-y flavor. In fact, in many health-geared sweets recipes, you’ll find dates to be the caramel substitute. It was only in recent months that I started using dates, but let me tell you, once you start using them, it’s hard to go back. I threw everything into my single serving Ninja blending cup and whipped up a creamy, perfectly sweet and cake-batter-y drink. Since I first made this, I think I have made it every morning after! It’s so good with my favorite banana coconut flour muffins that I stumbled upon and made two batches of within a week’s time. I’ll share the recipe later. This smoothie is so satisfying and a great start to the day. Or end to the day. Whenever you want to make it. You could add (now don’t freak out) a tablespoon or so of butter that you’ve melted, to give it that extra buttery cake flavor. And, contrary to popular belief, butter is good for you. I’ve read lots and lots about it. ‘Nuff said. I’ve also added a dollop of coconut oil, when I’ve remembered it, for extra nutrition and silkiness.
- 1/2 c canned coconut milk (full fat or light, it doesn’t matter)
- A glug of almond milk
- A ripe banana, frozen or not frozen
- 1/4 to 1/2 tsp vanilla extract
- A dash of Real Salt (for depth of flavor)
- 3 or 4 pitted Medjool dates (I find these dates to be the best variety, as they are softer)
- Optional: tablespoon of melted butter
- Optional: 1 to 2 tbsp coconut oil
Add all to a blender. Pour in enough almond milk so that your final product is near 20 oz of smoothie. It’s basically the filler. Blend until you’ve reached a pretty smooth consistency (note: the dates will not fully blend in, and you’ll be left with chunks of them at the bottom of your drink, but they’re delicious and I love just eating them at the end.) Drink!