As you may have read in my Salted Banana Nut Roll recipe recently posted my family and I were at a race and after they had Salted Nut Rolls. I forgot how much I loved them, can’t even remember the last time I had one, and had no clue the girls would like them so much. Instant inspiration and the ideas started running through my head and I started whipping things up. After having made the Salted Banana Nut Rolls I had some leftover caramel and decided to whip up this Salted Nut Roll Shake! You may have seen that one coming if you are a regular to my blog knowing how much I love my shakes and smoothies, especially in the summer. However if you don’t want to make the caramel, I personally can’t see why not but everyone is different, there is a variation to make it using dates and nut butter below. If you want it to taste even more like a Salted Nut Roll you can add marshmallow flavoring but it is delicious without it so don’t worry if you don’t have it. I prefer it without but other members of my family, who love marshmallows would probably beg to differ.
Salted Nut Roll Shake
Makes 1 serving
1c almond milk, or non dairy milk of choice (used So Delicious Unsweetened Almond Milk Plus)
2 TBSP caramel (see below)
1-2 TBSP chopped dry roasted, salted, or honey roasted peanuts
1 scoop vanilla protein powder (used Vega Viva Vanilla Protein Smoothie)
1/2- 1 banana, fresh or frozen (frozen will make it thicker and creamier)
Ice,optional to desired consistency
Optional marshmallow extract to taste as it depends on strength of flavoring used
Rough chop peanuts. In a Vitamix, or high-speed blender blend together milk, caramel, protein powder, banana, and optional extract and ice until smooth. Pour into a glass and top with chopped peanuts. Enjoy!
Makes about 1 cup
1c Medjool dates, pitted*
pinch of sea salt
1/2 tsp fresh lemon juice
1/3 cup almond milk
1 tsp pure vanilla extract
2 TBSP almond butter, or nut butter of choice
*Soak dates for 2 hours, or until soft, in filtered water. If using a Vitamix you don’t have to soak them but I still do.
Blend everything together in a Vitamix, blender, or small food processor until smooth, scraping down sides as needed. Store leftover caramel in the refrigerator and use within 1 week.
To make shake without caramel sauce use 1 pitted date and 1 tablespoon almond butter or nut butter.
As a Vega Recipe Ambassador I receive some Vega products, which I used as an option in this recipe. I use Vega not because it is given to me , I do purchase many on my own as well, but because it has been my plant-based protein of choice since before I started blogging and some recipes are made with Vega products I purchase. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family. I do not make any money off any Vega sales or posts.