I haven't had a Wendy's Frosty in FOREVER. SO LONG. But I LOVED them when I went there and always had to get one. And when I made this malt for the first time? VEGAN HEAVEN! It was totally like a Frosty - except vegan and healthy! WHAT!!! So now I'm obsessed with THESE. Another chocolate thing (like the pudding or chocolate overnight oat parfait!) to eat every day. Okay, maybe not every day but as much as possible.
Now let's talk malts. You may or may not have had malts growing up. I loved chocolate malts. LOVED! Finding vegan malt powder? Figured it was not going to happen. Then I went to Bob's Red Mill store in Portland and just happened to see this.
This is Barley Malt Extract (you can buy it here!) It's 100% vegan so get ready to party with it! The stuff you find in most grocery stores for malted milk is full of .. well.. milk. Yuck! Not only is it good in this, I think it will come in handy for many other recipes I've got ideas about. Now let's just hope I don't turn it all in to Chocolate Malts before using it in other things!
I know. It's winter for a lot of folks. Polar Vortex season even! Who wants a shake or a malt?! YOU DO. Really! Imagine this with a Caramelized Onion and Mushroom Slider and a side of Chili Cheese Fries. TALK ABOUT HEAVEN. That's on the menu for us. Put it on yours. You won't regret it!
This recipe is for ONE HUGE serving though (or I guess two medium!) so you'll have to make more if you want your family to have any. Of course you can just keep it to yourself...
And here's one happy camper that's getting to have a malt and it's not even DESSERT time!! Yeah, mama!!
Thick and Creamy Vegan Chocolate Malt (that totally tastes like a Frosty!)
makes 2 smaller servings or one HUGE serving!
- 1 cup cooked peeled sweet potatoes (I cook them in the crockpot!)
- 1/2 cup almond, soy or your favorite non-dairy milk
- 1/2 cup water
- 3-4 Tablespoons cocoa powder (this is my favorite!)
- Stevia to taste (like this one)
- 2-3 Tablespoons Barley Malt Extract, OPTIONAL (buy some here!)
Blend everything together until very very smooth! I like to use my immersion blender for this part but a food processor also works.
Pour into clean ice cube trays and freeze until solid (at least a couple of hours.)
When you're ready for a malt blend up the chocolate ice cubes with about 2/3 cup of your favorite non-dairy milk. I used a food processor for this but if I had a high speed blender (like this one!) I would totally use that. You may be able to do it in a regular blender too - just let the ice cubes thaw for about 5-10 minutes to help your blender out a bit!