I’ve always wanted to try a freakshake. They look like the right kind of crazy and something I would have 100% pined over as a child, but as an adult the amount of sugar in them just makes me cringe so much. Thankfully I’ve come up with an alternative to the sugar-laden version – my healthy Exotic Freakshake. It’s essentially a dairy-free milkshake laced with copious amounts of tropical fruit, the ‘syrup’ is made from papaya puree with a little agave, and the whole thing is topped off with some tropical caramel bars made using soaked cashews, mulberries, and an array of raw exotic fruit powders from Indigo Herbs.
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.
DISCLAIMER: Please note, I was sent some wonderful goodies from Indigo Herbs, and paid real money, to create a delicious recipe for you all. All opinions are my own and 100% honest. For more info scroll to the bottom of this post.
It’s a pretty crazy creation in its own right and maybe not something to make every day but with the weather finally hotting up it’s the perfect treat for a sunny weekend! There’s something about tropical fruits that make me feel super happy – they’re colourful, juicy, and sweet but they’re also packed with vitamin C, antioxidants, and soluble and insoluble fibre. All of these lovely things help to energise you but they also feed your skin too, helping to give you that coveted supermodel glow. The only non-exotic fruit used is goji – I love goji berries because they’re packed full of healthy antioxidants like zeaxanthin, vitamins A and C, and carotenoids, all of which help to fight free radicals and oxidative stress as well as boosting immunity. They’re also great from protecting your body from UV light which is another reason to add goji berries or powder to your ice cold summer drinks.
The cashews, coconut oil, and cacao butter in the raw caramel bars all help to raise your good (HDL) cholesterol, keep you satiated, give you a steady boost of energy, and increase your brain function. Of course, don’t forget those good fats also help to lubricate and nourish your skin from within. So, guzzling down this scrummy freakshake is basically the best thing for your skin ever, or at least that’s what I told myself after consuming the whole lot.
The recipe is pretty versatile so don’t feel that you can’t sub mulberries for dates or cacao butter for coconut oil in the bars. Or if you don’t want to make your own raw chocolate just buy some from the shop and make sure it’s above 85% to keep the sugar content low. Rather than waffling on for an absolute eternity I shall leave you to enjoy the recipe for yourselves. Don’t forget to let me know what you think by commenting using the comments box below.
Looking for some more weird and wonderful recipe inspo? Why not try my BBQ Mushroom Jerky with Chaga or The Perfect Protein Shake with Adaptogens? Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!
- 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
- 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
- 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.
- 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.
- 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.
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!
Disclaimer: Please note that this is a sponsored post. This means that I was sent free products and compensated in return for an amazingly delicious recipe for you all. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.