I tore Mark Bittman’s recipe for Mexican Chocolate Shake out of last week’s NYT magazine, but assumed that like most clipped recipes, it would be banished to the cookbook shelves, to be discovered a few months down the line while rearranging the already crowded cupboard. However, after chatting with my doctor Friday, I am going to revamp my diet. 16 handles and Amorino are out. Creating healthy and delicious substitutes are in.
I used three types of chocolate, half the amount Bittman recommended, and didn’t bother to melt the chocolate. I substituted lite firm tofu for silken tofu and stevia for sugar. I also added additional spices, ground flaxseed, whole chia seeds, and almond butter.
The result was even healthier and tasted more Indian than Mexican. The consistency is closer to pudding (check out Mark Bittman’s recipe for Mexican Chocolate Tofu Pudding), and you could substitute fruit for the chocolate and enjoy for breakfast. But please don’t stop calling it a shake.
Chocolate Almond Butter Shake
Yield: 2 regular servings, 3 mini
6 stevia packets (or equivalent of 1/8 cup sugar)
1 cup unsweetened almond milk
3 ounces chocolate (use a variety; I tried 1.5 ounces milk almond, 1 ounce dark orange, and .5 ounce baking)
7 ounces firm “lite” tofu
3 tablespoons ground flaxseed
3 tablespoons chia seeds
1 tablespoon almond butter
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon chili flakes
1/2 teaspoon nutmeg
Put all the ingredients in a blender and purée until smooth. Chill for at least 30 minutes in the freezer.