Healthy Exotic Freakshake (Paleo, Raw Vegan)
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Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2
 
This Healthy Exotic Freakshake is thick, delicious, creamy, and contains less sugar than a regular freakshake. Packed with nutritious tropical fruits and topped with raw chocolate covered tropical caramel bars this freakshake will blow your mind.
Ingredients
For the tropical caramel bars:
  • 150g/1 cup organic cashews (soaked for 8 hours)
  • 62.5g/1/2 cup almond flour
  • 35g/1/4 cup mulberries
  • 35g/1/4 cup coconut milk powder
  • 20g cacao butter (melted)
  • 20g coconut oil (melted)
  • 2-3 tbsp mango powder
  • 1 tbsp raw banana powder
  • 1 tbsp goji powder
  • 1-3 tsp baobab powder
  • 1 tsp vanilla extract or ¼ tsp vanilla powder
  • Pinch sea salt
  • 100g cacao paste
  • 100g cacao butter wafers
  • 2-4 tbsp powdered coconut sugar/agave nectar/raw honey
For the milkshake:
  • 1 large papaya
  • 1 tbsp agave/raw honey
  • 1 cup frozen pineapple
  • 1 cup frozen mixed exotic fruits (melon, mango, papaya etc)
  • 1 tbsp raw banana powder
  • 1 tbsp goji powder
  • 1 tbsp mango powder
  • 1 tbsp baobab powder
  • 2 cups plant milk
  • Seeds of 2 passionfruits
Instructions
  1. Start by making the raw tropical caramel bars. Line a brownie tin with greaseproof paper and set to one side. Place all of the ingredients except for the cacao paste, butter and sugar into the bowl of your processor and blend until smooth. Be sure to repeat a few times, scraping down the sides of the bowl with a spatula to ensure even blending. Pour the mixture into the lined tin then spread evenly with an offset spatula. Place into the fridge or freezer until firm.
  2. Once firm slice into 10-12 rectangles then return to the freezer whilst you melt the remaining cacao butter, paste, and sugar over a Bain Marie. Leave to cool completely until cold to the touch and thickened. Remove the bars from the freezer then dip each one using a fork until completely coated, tap off the excess then repeat. Place onto a lined tray, repeat until all bars are covered, then leave to set at room temperature - this will take about 20 minutes.
  3. Once your bars are done it's now time to make your shake. First, pop your papaya and agave into a blender and blend until smooth. Transfer to a small bowl or cup then blend the remaining ingredients (except for the passionfruit seeds) until smooth. Fill two 500ml mason jars about a 5th of the way with the shake then layer in some papaya puree and passionfruit seeds. Add some chopped caramel bars then repeat until the jars are full. Serve immediately.
Notes
Storage Instructions: Serve the freakshake immediately. The tropical caramel bars can be stored in an airtight container in the fridge for up to a week or at room temperature, in a cool dark place, for 48 hours.

For a runnier caramel sub the cacao butter for equal amounts of coconut oil.

Although the recipe states that it serves 2 people, you will make 10-12 raw tropical caramel bars!
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/healthy-exotic-freakshake-paleo-raw-vegan/