Drink: Death by Mocha Shake

Here’s an amazing decadent milkshake recipe using one of my fridge essentials, Oatly Chocolate milk. With the flavours of espresso, chocolate and Oreo cookie- this is one grown up shake for the inner kid in all of us!

Serves 2-3
To make you’ll need:

  • 200ml Oatly chocolate oat drink
  • 2 scoops of espresso/coffee ice cream – I used my homemade espresso gelato, recipe here
  • 1 shot Tia Maria
  • 3/4 packet of Oreo cookies.

For the decoration:

  • Some vegan whipped cream- I used Whiptop Whipped Cream
  • 2 Oreo cookies

The recipe couldn’t be simple enough!

Start by pouring the chocolate milk into a blender, along with the scoops of espresso ice cream. Then, add the Oreo cookies, crushing them in your hands as you place them in. Pour the shot of Tia Maria in and blend until smooth and creamy.

Get two sundae or soda glasses and fill them with the shake mix. To finish, top with the whipped cream, a couple of straws and a couple of Oreo cookies.

And Enjoy!

 

 

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Food: Chocolate, blueberry and liquorice tarts

To finish off my Icelandic themed Saturday, celebrating the end of the chillingly good Icelandic drama, Trapped, I decided to make some Icelandic themed, Vegan friendly treats.

Chocolate, blueberries and liquorice make an amazing combination, and they come together brilliantly in these little tarts.

Makes 4 tarts.

To make, you’ll need:

  • 2 packs of Oreo cookies
  • 80g Vegan butter, melted
  • 150g dark chocolate (80% minimum), chopped
  • 250g coconut cream
  • 1 tbs liquorice powder, sifted
  • 1tbs golden syrup (agave/cornsyrup will also work!)
  • Pinch of salt
  • 4 handfuls of fresh blueberries
  • 1tbs blueberry jam
  • 100ml water.

Making these couldn’t be simpler. Start the bases by crushing up the Oreo cookies into rubble in a baggy and a rolling pin. I then used my mini food processor to get them into fine crumbs – alternatively, if you’ve got a large food processor do it in that. Once they are like breadcrumbs combine them in a mixing bowl with the melted butter. Press the black sludge into 4 tart tins – make sure you get into every corner and press it out evenly so that you get a level amount of filling in each. Place into the fridge to set for 30 minutes.

To make the ganache, melt the chocolate in a glass bowl over a pan of simmering water. Stir minimally, until it’s all melted. Take off the heat and set aside. Next, stir in the coconut cream until it forms a ganache. After it comes together, you can add in the golden syrup, salt and liquorice powder. Stir until it all comes together into a nice smooth and silky filling. Leave to cool, slightly.

The crusts should be ready by now. Take them out of the fridge and pour the ganache into them. Shake them, so they are level and them place back in the fridge, for a good couple of hours, if not overnight.

Just before you are ready to eat them. Take them out of the fridge and put a saucepan on the hob on a medium heat. Pour in 100ml of water and 1tbs of blueberry jam. It shouldn’t take long for the jam to dissolve and with a few stirs – it should come together into a nice glaze.

Top each tart with a handful of blueberries and brush on a nice layer of the glaze. It shouldn’t take long to set and it will look so much more professional – straight out of an Icelandic bakery!

Now, devour and Enjoy!