Growing up, I loved to bake. Chocolate chip cookies were my favorite. More often than not, by the time the cookies were baked, I wouldn’t even be hungry for more than a bite because, you see, I had satisfied my craving by nibbling on the dough in the process. Sometimes I think I my main motivation for making cookies was to eat the dough. Whoever came up with cookie dough ice cream and cookie dough bites is a genius, as these were some of my favorite treats in my sugar-holic, gluten eating days.
Another one of Rob and my favorites to bake was yellow cake with chocolate frosting. Like Betty Crocker or Duncan Hines – whichever boxed variety was on sale. I shared on my “about me” page that before we had children, we were known to bake a yellow cake and eat it for dinner! Yes, I showed absolutely no self control with my sweets. And with two of us living in the same house with insatiable sweet tooths, we were terrible!
So this smoothie (almost like a milkshake!) is right up my alley – flavored like yellow cake batter – buttery, with a cake-y texture and a hint of vanilla and almond.
To achieve the buttery flavor, I used a heaping tablespoon of macadamia nuts and a tablespoon of coconut butter (coconut oil or macadamia nut oil will do). I added a frozen banana and almond milk for creaminess and a dried fig and extracts for sweetness and flavor. If you don’t have a dried fig, a couple of medjool dates will work just fine. I flavored the cake batter smoothie with vanilla and almond extracts.
For a cake-y texture, I added a scoop of Sunwarrior raw vanilla protein powder. Any vanilla flavored protein powder will work, but I like Sunwarrior because it lends a grainy texture that to me, helps the smoothie resemble cake batter. Sunwarrior protein is a combination of cranberry, pea, and hemp protein, and I like that it is vegan, raw, and easy for my body to digest.
Before blending the smoothie, I prepared my glass by coating the rim with honey, and then dredging the rim through dark chocolate shavings. I made the dark chocolate shavings by processing a handful of dark chocolate chips in my Magic Bullet.
I blended the smoothie for at least 30 seconds, so the macadamia nuts and fig would be smooth. What a delicious yet fairly guiltfree dessert with a little added protein boost. To make the smoothie even more guiltfree, add some spinach for a green cake batter smoothie. I promise you won’t even taste the greens.
- 1 tablespoon macadamia nuts
- 1 tablespoon coconut butter (coconut oil or macadamia nut oil will work)
- 1 frozen banana
- 1 dried fig (2 medjool dates will work)
- 1 cup almond milk
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 scoop vanilla protein powder
- optional: honey and dark chocolate shavings to garnish
- Process a small handful of dark chocolate chips in a food processor or Magic Bullet.
- Prepare glass by coating the rim in honey and then dredging the rim in dark chocolate shavings.
- Blend together all other ingredients until smooth, and pour in the prepared glass.