Vegan Chocolate PB Cheesecake Shakeo -Its all about the Consistency

2016-08-01 09.20.50

I get the question almost DAILY about my shakeology – why its so thick – how I mix it – how its blended and why it always looks so darn GOOD…here’s the details:

I start by gathering:

  • 1 Scoop Vegan Chocolate Shakeo
  • 1/2 Cup water
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Cup Spinach
  • 1 tsp Caramel Extract (Or Vanilla extract, Coconut Extract, etc…)
  • 1 TBS PB2
  • Dash of cinnamon
  • And here’s the kicker…
    • 1 tsp Fat Free Sugar Free Cheesecake Pudding mix (I know its not clean!!! But that small teaspoon goes a long way. Just trust me on this one)

I combine everything in my blender with about 10-12 ice cubes. Basically JUST ENOUGH that allows my blender to blend it without getting stuck.

I switch the dial to “frozen desserts” – turn it on and let it do its magic!!!

(My old blender didn’t have this feature so I just did the “crush ice” feature for about 10 seconds then I would blend on high until it sounded like all the ice was gone). 

Sometimes I have to take it and shake it a bit but that’s how I get the ice cream consistency!

I hope you enjoy as much as I do!

If you’re interested in learning more about Shakeology and Clean Eating fill out the application below!!!

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