peanut butter banana coconut-shake

in a blender, (i promise no more blenders for a while after this!) blend until smooth: 1 large banana, 3 tbsp sweetened peanut butter, a 13.5 oz. can of coconut milk, and 6-10 ice cubes.

to make it extra cold, chill all of the ingredients for a couple of hours or overnight. i wouldn’t suggest adding extra sugar to this - there’s already plenty in the banana & PB. for a lower calorie drink substitute half the coconut milk for rice milk.

serve very cold to 4 people. (a small serving goes a long way!)

rich chocolate peanut butter cream

this makes a great dessert or breakfast that you can serve all at once or keep it throughout the week. consider it a mix between a mousse and a pudding - thick, creamy, and very chocolatey. serve with fresh fruit and/or nuts at the end of a big meal with friends - perfect!

1. blend together until smooth and creamy: 1 package firm silken tofu, 1/4 cup unsweetened almond milk, 1/4 cup unsweetened chocolate chips, 2 tbsp dutch-processed cocoa powder, 2-3 tbsp sweetened peanut butter, a dash vanilla extract, a small pinch sea salt, and a scant dash of cayenne.(make sure to read labels for milk ingredients when buying cocoa/chocolate chips, as always.)
2. chill in the fridge for a couple of hours or overnight.
3. serve very cold to four to eight people, or store in your fridge for 1-2 weeks.

strawberries & maple cream are a perfect combination, and it’s quickly becoming one of my favorite snacks. you could easily eat it as a springy-summery breakfast or dessert, at a party or by yourself.

maple cream, in comparison to maple syrup, is thicker in consistency and lighter, creamier, and a little less sweet in flavor. it’s more easily found in northern regions, obviously, where you can find local maple syrup. when eating it with fruit, bring it to room temperature first so it’s easier to dip. (but then put it right back in the fridge when you’re done. it melts easily.) oh, and a little bit goes a long way!