avocado banana chocolate milkshakes with vanilla bean coconut cream

I assure you, these WILL bring all the health-conscious and morally compassionate boys to the yard. What other kind would you want running around on your lawn anyway? The recipe is a rich, creamy, chocolate milkshake made with bananas, avocado and dates. I topped it off with whipped vanilla bean coconut cream and cacao nibs. It is actually perfection, and I don't take any credit - as per usual, this is all thanks to Momma Nature. 

If you don't like or have avocado, you can use this "milkshake" recipe instead. It basically just has more bananas and is equally delicious, in my humble opinion. 

I guess sometimes you just need to drink a giant whole food milkshake, not stopping to breathe, and fighting anyone who tries to steal a sip, then of course lick the glass clean afterwards... right!? I mean, it contributes to a healthy mind and body! Necessary pleasures are... necessary.

I WILL say that this recipe has a proud amount of fat - but don't run and hide from me just because I said that, okay? They are super healthy fats that your gorgeous bod needs to thrive. Just keep your other fat intake low on the day you eat this and you ain't got nuttin' to worry about. In fact - expect to see your skin and hair look a bit shinier. Coconut milk is mega awesome for you, and so is the mean, lean, green avocado.

avocado banana chocolate milkshakes with vanilla bean coconut cream: serves 3 or 4

Chocolate millshake or use this recipe:

1 avocado

1 banana

1 cup dates

1 large scoop Vega chocolate protein powder (or 2 tablespoons cacao powder + 1/4 teaspoon stevia)

1-2 cups vegan milk 

1-2 cups ice

Whipped coconut cream:

1 can coconut milk, left in the fridge or freezer overnight

Bean from 1/2 vanilla pod

1/8 teaspoon stevia 

To make the milkshake: blend all the ingredients until smooth, adding as much vegan milk and ice as needed to make it thick, creamy and cold. Adjust according to taste, then fill up 3 or 4 glasses.

To make the whipped cream: take the can out of the fridge - DON'T SHAKE IT! Open it gently and scoop off the solid fat that has settled on the top. Put it in your mixer bowl (I have a Kitchen Aid), or a normal bowl if you have a handheld mixer. Add the stevia and vanilla beans and whisk until stiff peaks form. Top off your glasses with it and enjoy the heck out of what you just made. 

chocolate banana pie with coconut whipped cream

oh, baby! this pie rocks. or should i say... it RAWKS. (i know, i know. comedic genius. i think i might go on tour.) it's pretty much all raw but i can't lie - the coconut milk i used was not. i don't mind. this pie is too delicious to care. besides, before i went vegan i LOVED whipped cream and this vegan version hits the spot where whipped cream is missing in my life. it's actually better because it has hints of coconut.

i have made a pie like this before, and i felt i should make it again because well... do i need a reason? no. but now i have some nicer pictures of it. 

i would write a longer post but yesterdays post provided a pretty good summary of how i have been. busy but happy! i've actually gotta run now to make some fabulous quinoa sushi with my girlfriend while we watch lord of the rings. those movies are the most epic things that exist, i am pretty certain. 

try to think of something more epic. 

anyhoo - life is good. this pie TASTES good; makes ya feel good, look good - if someone were to bite you, it'd probably make YOU taste good. don't judge my logic. my excuse is that i am crazy. i am just rambling about nothing right now because there is some excellent music playing while i type this so i can't concentrate  but i also do not have the will power to turn off my music. wanna hear what i am listening to? check it.

chocolate banana pie with whipped coconut cream: makes one pie

crust:

1 cup pecans

1 cup walnuts

1 1/2 cups dates or raisins

pinch of salt 

1/2 teaspoon vanilla

filling:

3 peeled bananas (save one to slice)

1/4 cup cashew butter

2 tablespoons melted coconut oil 

1/4 cup agave/maple syrup

1/4 cup nut milk (use as little as possible)

pinch of salt

1 teaspoon vanilla

1/4 cup cacao powder

coconut whipped cream:

1 can coconut milk, put in the fridge overnight

seeds from 1 vanilla pod

1/8 teaspoon stevia or powdered raw sugar

to make the crust, process the nuts (in your food processor) into very small crumbs and add the dates or raisins and the rest of the crust ingredients. process until it all sticks together. press into a pie dish and put in the freezer.

to make the filling, blend all the ingredients until smooth then let it set and thicken in the fridge. when it's thick enough, spoon into the pie crust and layer with that remaining sliced banana. set in the fridge.

to make the coconut whipped cream, put your mixing bowl and whisk in the freezer. take the coconut milk out of the fridge and spoon off the really thick stuff on top (full fat, baby, mmm). put this in your mixing bowl with the stevia/sugar and vanilla seeds and whisk until it's thick! i have a kitchen-aid so it's really easy for me. spread this all over your pie and let it set in the freezer or fridge for a few hours. or... devour it right away.

chocolate banana coconut cream pie

Super easy, super healthy, super delicious. Trust me. Actually - don't trust me! Make it yourself and see. I am going to assume you won't be disappointed. My friend Amanda was here yesterday and was feeling a little down. What could possibly fix this?

Pie.

I had been wanting to make a coconut cream pie for some time, because I'd seen a recipe that showed whipped coconut cream - it looks identical to dairy whipped cream! Whatta miracle. There isn't anything I could possibly want or need that doesn't have a superior vegan and/or raw alternative.

This pie made everyone happy, and helped Amanda feel better =) It's full of whole foods like fruit, nuts and coconut. Eat it up for breakfast, dessert, or both!

I don't know why I haven't made a pie like this before. I guess I'm just lazy. Also, there's always other recipes I want to try, and things to do, so the perfect opportunity never struck. Til yesterday! We both wanted to make food (I always do so that's not saying much), I had been waiting to make a banana cream pie, I had chilled coconut milk ready in the fridge, aaand! - oh. Wait.

"We don't have any bananas."

So it was off to the grocery store. Not exactly what me or Amanda wanted to do in our PJ's on a super-windy, cold Saturday afternoon. But we took it as a challenge. We were successful. So we had all the ingredients (including love) to make this wonderful creamy treat.

Here it is now for your viewing pleasure! And mine.

The chocolate cream part is basically avocado chocolate pudding; the coconut cream is whipped coconut milk, and the crust is just nuts and dates. The bananas were themselves.

Chocolate Banana Coconut Cream Pie: makes 1 glorious pie 

Crust:

1 1/2 cups nuts

1 1/2 cups dates
Salt and/or vanilla, if you want

Chocolate Cream:

2-3 avocados 

1/3 cup agave

Pinch salt

1/2 t cinnamon

1/4 cup cocoa/cacao

2 Tb mesquite (optional)

2 Tb melted coconut oil

Whipped Cream:

1 can chilled full fat coconut milk

3 Tb raw powdered sugar 

Seeds from 1/2 vanilla bean 

To make the crust, pulse nuts in food processor until they're the size of crumbs. Add dates and pulse until it lumps together. Feel free to add cinnamon, salt, vanilla or more sweetener here. Press into your favorite pie pan and stick in the fridge.

To make the chocolate cream, blend/process all ingredients until silky smooth. Nom. I could just eat this. Now slice 3-4 bananas and put them on the bottom of the crust. Spoon on the chocolate cream and put on another player of banana slices. Set in the fridge again. 

Right before serving, CAREFULLY take out coconut milk from the fridge. Spoon off the thick fat from the top - you want this. (There was about 1/2 a can left of milk when I got all the thick stuff.) Put the milk you spooned out into a mixing bowl (Kitchen Aid) with the sugar and beat until thick and fluffy! Spoon onto your pie and voila! Enjoy.