Don’t mind me. I just think saying things in an Oprah voice will never not be funny. Did you know I used to be an ice cream scooper? In high school, I worked in a movie theatre with a restaurant inside and I made all the milkshakes, cherry limeades, sundaes, etc. It was a hard job, but someone had to do it (poor, poor me). One of my favorite things to make was chocolate malts. To be honest, if there was a little extra leftover, it totally went into my cup. Shhh, don’t tell my old boss. I’m sure there’s still some way I’d get in trouble for that. This, however, isn’t your average malt. For starters, just 3 ingredients, 1 blender, and 5 minutes required.Second, it’s dairy-free thanks to Vanilla Bean Coconut Ice Cream (hubba).Third, it’s made with HOMEMADE Vegan Chocolate Syrup (that’s naturally sweetened)!Lastly, the malt flavor doesn’t come from some mystery powder (what is that stuff anyway?). It’s the superfood maca. Maca not only adds antioxidants and amino acids and rainbows and unicorns (I kid, I kid), it also adds a smoky, malty flavor that is reminiscent of a traditional malt. Yipee for healthy swaps! Look at that swirl, tho. I hope you all love this malt! It’s: CreamyThickPerfectlySuper chocolatyMalty& Oh-so delicious This is the perfect dessert to make when you want to indulge while also reaping a few health benefits. Not into chocolate (who are you?)? Leave it out and go for vanilla! Or add some strawberries for a fruity twist. Dream big, people. This recipe is a great gateway into the world of maca powder, which can also be added to things like coconut yogurt, hot chocolate, chia pudding, and smoothies! If you try this recipe, let me know! I love your comments, ratings, and (as always) your photos tagged #minimalistbaker on Instagram. Cheers, friends!
