Description
An ultra creamy and decadent summertime frozen dessert that will fulfill your chocolate cravings. This recipe is healthier than traditional blizzards because it is entirely plant-based and sneaks in a vegetable. Also, the base of the blizzard is refined sugar-free.
Ingredients
Units
Scale
- 1 cup unsweetened almond milk or oat milk
- 1 cup frozen riced cauliflower
- 2 tablespoons raw slivered blanched almonds [not sliced almonds] (or substitute raw sunflower seeds if nut-free)
- 2 tablespoons pure maple syrup (or 5-6 large pitted Medjool dates)
- 1 teaspoon pure vanilla extract
- 1 cup ice
- 1 Daiya Chocolate Fudge Crunch frozen dessert bar, chopped
- Garnish: melted vegan dark chocolate + 1-2 teaspoons avocado oil around rim of glass (see notes for how to do this before making the blizzard)
Instructions
- Add milk, cauliflower, almonds, maple syrup and vanilla to a blender and blend until smooth and creamy. Add ice and blend again until smooth.
- Add most of the frozen dessert bar chunks and either stir or pulse 1-2 times to incorporate throughout.
- Pour into two glasses. Garnish with extra frozen dessert bar chunks.
Notes
If you want to achieve the chocolate swirl shown in the photos, place your serving glasses in the freezer for 5 minutes. Then, melt vegan dark chocolate mixed with a touch of avocado oil. Once the chocolate and avocado oil mixture is smooth and drippy, drizzle it with a spoon into the frozen glass. Let it set in the freezer while you make the blizzard.
- Prep Time: 5
