Vegan Creamy Coconut Carrot Shake

INGREDIENTS:

Roasted Carrots

  • a bunch of large Carrots, peeled
  • 1 tablespoon melted [unrefined Coconut Oil|
  • dash of ground Cinnamon, Ginger and Nutmeg
  • pinch of fine Sea Salt

Shake

  • 8 ounces unsweetened Vanilla Almond Milk
  • 2 ounces unsweetened Coconut Milk
  • 2 ounces (60 grams) roasted Carrots
  • Vanilla Stevia Drops to taste (I like 1 dropper full)
  • 4 ounces Ice

Optional Toppings

  • Whipped Cream
  • unsweetened shredded Coconut
  • toasted, chopped Nuts
  • ground Cinnamon, Nutmeg, Ginger
  • Carrots
  • Ice Cream or Frozen Yogurt
  • Graham Cracker Crumbles
  • ground Flaxseed

DIRECTIONS:

Roast Carrots

  • Preheat oven to 375 degrees F. Mix spices into melted coconut oil. Toss and coat carrots in oil and sprinkle with a pinch of salt. Roast on a baking sheet for 25 – 45 minuted depending upon the size of your carrots. Flip once during baking time. They should be soft and slightly browned when done.

Shake

  • Blend all ingredients in a high powered blender. Add a splash of water or additional almond milk if needed to blend. Serve with any desired toppings.

INGREDIENTS:

Roasted Carrots

  • a bunch of large Carrots, peeled
  • 1 tablespoon melted [unrefined Coconut Oil|
  • dash of ground Cinnamon, Ginger and Nutmeg
  • pinch of fine Sea Salt

Shake

Optional Toppings

  • Whipped Cream
  • unsweetened shredded Coconut
  • toasted, chopped Nuts
  • ground Cinnamon, Nutmeg, Ginger
  • Carrots
  • Ice Cream or Frozen Yogurt
  • Graham Cracker Crumbles
  • ground Flaxseed

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