lotus

Crunchy chocolate caramel milkshake recipe

Following on from my vegan chocolate nicecream recipe last weekend, I have been obsessed with creating new healthy(ish) chocolate smoothie recipes. This crunchy chocolate caramel milkshake is the perfect mixture of creamy caramel chocolate-ness and crunchy biscuit bits (thanks to my favourite lotus biscuits), and I seriously can’t get enough! It’s so quick and easy to make so is the perfect breakfast treat, but also makes a great dessert. I hope you all love it as much as I do!

vegan oreo milkshake

Ingredients

  • 6 lotus biscuits
  • 2 bananas
  • 1 and a half cups almond milk
  • 8 ice cubes
  • 2 tablespoons raw organic cacao (I use this one)

crunchy chocolate caramel vegan milkshake

Instructions

  • Chop bananas into small chunks
  • Put bananas, almond milk, ice cubes and cacao into blender and blend for 30 seconds or until smooth
  • Add in 4 lotus biscuits and blend for a further 15 seconds
  • Crumble 2 lotus biscuits on top of the smoothie
  • Enjoy!

2 Delicious Lotus Spread Recipes

I have always loved lotus biscuits (you know, those little biscuits you get given with coffee) so when I found out that Lotus had brought out a spread I was beyond excited! If, unlike me, you have more self respect than to sit at the back of your lecture theatre dipping lotus biscuits into lotus spread, then I’ve created 2 mouth watering recipes for you to enjoy this delicious spread:

1. LOTUS SPREAD SMOOTHIE

lotus spread smoothie

Ingredients: 3 bananas, 1 tablespoon lotus spread, 1 cup almond milk & one handful ice.

Instructions: chop bananas into chunks, place all ingredients into blender, then blend for one minute or until smooth & enjoy!

 

 2. LOTUS SPREAD CUPCAKES

lotus spread cupcakes

Ingredients:

  • 3 cups self-raising flour
  • 2 cups almond milk (/other non-dairy milk)
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1 tablespoon egg replacer
  • Lotus spread

 Instructions:

  1. Preheat the oven to 180 degrees
  2. Mix flour, almond milk, brown sugar, baking powder and egg replacer together
  3. Cook in the oven for 15-20 minutes or until brown on top
  4. Leave cakes to stand for 10 minutes
  5. Decorate cakes with lotus spread
  6. ENJOY!

 

Have any of you tried lotus spread, if so what do you think?