Before seeing the post at Show Food Chef, the words Nutella Crack Pie had me hooked. I’ll admit that I’ve been unable to shake the idea of making a crack pie-inspired something.
Chilled hemp milk and a frozen banana make this shake thick and frothy. I thought about adding maple syrup or agave nectar, but the natural sweetness from a very ripe banana was just right for this liquid lunch.
Crack Pie-Inspired Shake
1 cup hemp milk
2 TB almond butter
2 TB mesquite flour
1 ripe banana, frozen
1/2 tsp pure vanilla extract
Blend all ingredients until smooth. Top with a crumbled oatmeal cookie or gluten free granola.
I love storing ripe bananas in the freezer, defrosting as needed. Those overly ripe bananas are ugly, sure, but can’t be beat in banana shakes, bread, and cookies.
Caitlin‘s Spring Greens Soup with Homemade Baguette at Caitlin Shetterly
Cathy‘s Nut Milk at Show Food Chef
Denise‘s Mango Lassi at Chez Us
Eleanor‘s Turnip, Chinese Mushroom & Pork Soup at Be a Wok Star
Ellise‘s Cucumber-Avocado Gazpacho at Cowgirl Chef
Emma‘s Ham-Hock Soup at Dreaming of Pots & Pans
Mai‘s Peanut Butter-Espresso Smoothie at Cooking in The Fruit Bowl
Rashda‘s Spring Pea & Mint Soup at Hot Curries & Cold Beer
Steff‘s Gazpacho at The Kitchen Trials
Cheryl‘s Miso-Bacon-Corn Chowder at A Tiger in the Kitchen
Chris‘s Asparagus & Artichoke Bisque at Blog Well Done