Delicious Vegan Almond Joy Milkshake with a boost of espresso powder for the ultimate indulgent milkshake! Made with almond butter, coconut butter and the perfect thick frosty texture!
Ok. Can I just say this was probably the most fun I’ve had doing a food photoshoot. I had my wonderful 2 1/2 year old daughter assist me in decorating and she had SO much fun helping Mommy. It was so funny because she kept calling the shredded coconut “salt” and saying she wanted to “sprinkle the salt”! Hahaha.
Here she is taking the first sip…….
Looking at Daddy, “mmmmmm, this is really good, don’t even think about taking this from me Dada!” Toddler approved.
Almond joy. One of the yummiest candy bars and flavors, right? What’s not to love…coconut, chocolate and almonds.
This almond joy milkshake is raw, vegan, dairy-free, oil-free, gluten-free, grain-free and incredibly delicious! Not low calorie though, it tastes like dessert!
This post and recipe is dedicated to my best friend, Kacy, who happens to LOVE Almond Joys. We have been best buds since 1st grade and she moved away to another state and I really miss her. So, I can still show love to her by creating a recipe just for her.
I was never even an Almond Joy fan growing up because I didn’t like coconut, but as an adult I now absolutely love coconut. I used creamy coconut butter in this instead of shredded coconut, because coconut becomes sweet once it’s processed into silky, smooth liquid.
When you add espresso to it, it’s like a coffee version of an Almond Joy, yum. If you don’t like espresso, you can leave it out, but it really does enhance the other flavors. It gives you a nice burst of energy, that’s for sure!
This Energizing Almond Joy Milkshake is made with dairy-free homemade amazing almond milk….
Now, don’t panic, you don’t have to make your own almond milk!! Although, it is ridiculously easy, you don’t have to. I just happen to prefer the pure, fresh taste of it homemade and avoid a bunch of nasty, over-processed ingredients. All you need to do is soak the almonds overnight, drain in the morning, blend and strain through a nut bag. It seriously is so easy and I make it weekly. The taste and smell is so clean too. Click here for how I make mine. FYI, I don’t add any sweetener to it anymore, since I mainly use it for recipes. I like to make mine on the slightly, creamy side.
Garnish with freshly grated coconut, sliced almonds, espresso powder and drizzled melted chocolate. To die for.
I LOVE hearing from you all! Leave me feedback below after you make this! You can also tag me on Instagram with your lovely pic at #thevegan8! Drink up and enjoy!
Vegan Almond Joy Milkshake
- 2 cups fresh almond milk storebought is fine too, I just prefer the taste of homemade
- 3 heaping tablespoons 48g almond butter
- 3 heaping tablespoons 45g softened coconut butter
- 2 1/2 tablespoons 50g agave or maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground espresso adjust to how strong you want it (optional or use an espresso substitute)
- 1/8 teaspoon fine sea salt don't omit, it really brings out the other flavors
- 3-4 tablespoons melted raw chocolate bar or make your own by melting 2 tbsp cocoa butter 1 tbsp raw cacao, 1/2 tbsp agave, plus extra to drizzle on top
- Garnish: shredded coconut sliced almonds, espresso powder and more drizzled chocolate
- Depending on the % of cocoa in your chocolate bar you may need to adjust the liquid sweetener. I chopped half of a 71% dark chocolate 3.16 oz bar, melted it and the 2 1/2 tablespoons of agave was just perfect. Adjust to your preference. Just make sure to use a dark chocolate bar with cocoa butter, because the cocoa butter helps to thicken it and make it like a milkshake. Alternatively, you could even use chocolate chips and decrease the agave.
- Finely chop your chocolate and melt it gently (or whatever chocolate you're using) over a double boiler or your preferred method. Set aside.
- Add the almond milk, almond butter and coconut butter to your blender. If your coconut butter is hard, you will need to slightly melt it prior to measuring, so it is soft and scoopable, but not totally melted. You want nice thick, creamy scoops to add to the shake, as this it what helps to thicken it. Blend until smooth right after adding the coconut butter, because the cold almond milk can make it harden quickly.
- Add the agave, vanilla, espresso (if using), salt and melted chocolate (3-4 tablespoons). Blend until smooth. Taste and add any more sweetener or espresso, if desired.
- Pour in a large cup or container and place in the freezer for about 4 hours, until it is forms clumps of ice, but still some liquid, not totally frozen. You only want it partially freezing. Add back to your blender and blend until smooth and slush-like. I found around 4 hours to be good. If you want to freeze it overnight, you will need to let it thaw out until it is soft chunks and can be blended. I much prefer this method over adding ice, because ice will dilute the flavor.
- Garnish with shredded coconut, sliced almonds, espresso powder and extra melted chocolate.
*Vegan, dairy-free, oil-free, soy-free, gluten-free