Protein Date Shake
Updated: Mar 18
First thing in the morning, or an any time of day treat, this date shake will not disappoint. Another recipe inspired from a recent stay in Desert Hot Springs, an area of California where you can pick up the freshest and most delicious dates. The Coachella valley is in fact the only region in North America where dates are grown and cultivated.
If you're in the area, you can stop by the Windmill Market (said to have the best date shakes in the valley) but our recipe leaves out the dairy and added sugar. Alternatively, our Protein Date Shake swaps in more nutritious plant milk, nut butter and flax meal to leave you feeling satiated and energized. Add some optional adaptogens and you'll take it up another notch.
We're pretty certain you'll be hooked.
*Dates vary in size, flavor and consistency by type. We like the fancy Medjool dates because they are the easiest to find and also because they have fairly consistent moist texture and sweet flavor. A more specialized and harder to find date is the slightly smaller and creamy Barhi dates, which we find to be even sweeter and if you can find them, these make the most delicious date shakes.
Dates provide great energy and are a great source of fiber. One cup provides nearly 12 grams of fiber! They are also loaded with minerals, including potassium, magnesium, manganese, copper, and a host of B-vitamins. They last up to 6 months when stored in the fridge.
All you need is a few simple ingredients:
almond milk (or plant milk of choice)
almond butter, cashew butter, and/or peanut butter (can sub tahini for nut-free version)
banana (can be frozen)
riced cauliflower (optional nutrition boost)
Himalayan pink salt
ice for temperature and texture
Protein Date Shake
· 1 ½ cup almond milk (or sub plant milk of choice)
· 2 TB almond butter, cashew butter, peanut butter (sub tahini for nut-free version)
· 1 banana (can be frozen)
· 1/3 cup dates* (about 4-6 Medjool or 6-8 Barhi variety)
· 1 TB ground flaxmeal
· 3 TB riced cauliflower
· ½ tsp cinnamon
· ½ tsp vanilla extract
· Pinch sea salt or Himalayan pink salt
· 1 cup ice (sub with ½ cup water, ½ cup ice if using frozen banana)
· Optional adaptogenic boosts: ashwagandha, Maca Root, He Shou Wu, Licorice (see below)
· 1 TB chocolate sauce (recipe below), optional
Directions: Add all ingredients (except the optional sauce) to a high-speed blender and blend until smooth. Taste and adjust flavors if needed.
Add an optional but delicious chocolate fudge sauce swirl:
About adaptogenic boosts:
An adaptogen helps your body modulate stress, whether it’s too much or too little, balance hormones, and support the adrenal glands.
Ashwagandha: is appreciated for improving energy, supporting deeper sleep and immune function.
Maca root: is noted for its ability to increase energy, balance hormones and improve libido.
He Shou Wu: has shown beneficial effects on the adrenal system, is loaded with antioxidants and tones the blood.
Licorice: has been shown to help balance hormones and support cognitive function.
Sacha Inchi: while not considered an adaptogen (?), this is an excellent single source of plant protein that supports healthy skin, thereby protecting the body from potential stress.
Easy Dairy-free Homemade Chocolate Sauce
1 cup filtered water
1/2 cup coconut sugar
3/4 cup raw cacao powder (I like Terrasoul brand)
Dash of pure vanilla extract
Pinch of Himalayan pink salt
In a small saucepan over medium heat, heat the water and stir in coconut sugar until dissolved.
Add remaining ingredients and stir until combined.
Remove from heat and allow to sit and thicken a bit before serving.
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