While this blog post does feature a delicious recipe of a plant-based Wendy's frosty remake, I'm beginning with talking a little bit about gratitude. Gratitude is defined as "the quality of being thankful," and I've been feeling a lot of that lately. The colder months in Chapel Hill honestly had me feeling down and I was slipping away from a more positive mindset. Not to get too deep on a food blog, but recently I've had an influx of gratitude for the people, food, and experiences in my life.
With only two months left till graduation and moving on to the next stage in my life, I'm further realizing how much I need to make the most of the next few months before a huge wave of change. Thus, the newfound gratitude for what's going on around me. Recently, I've also experienced growth on my food Instagram, @tanya_tastes. I am genuinely so thankful for every person who follows and supports my page. It is my biggest hobby and passion project, and I love to share it with the world! If you've ever come up to me and told me you enjoy my food Instagram, just know I love you. It actually means SO much to hear that people like to see my recipes!
I know this was a bit of a random introduction, but I just wanted to express some gratitude this week and share how thankful I'm feeling for the community around me. Speaking of things I'm grateful for, one of them is definitely dessert. If you know me, you know I dessert after both lunch and dinner because I have the largest sweet tooth ever.
Even if it's a little cookie or piece of chocolate, there's nothing like a sweet treat after a good meal. Here's one of my favorite remakes that is so easy to make, creamy, and subtly sweet. I was a huuuge Wendy's fan as a kid and there was nothing like dipping some fries in my frosty. Since I no longer consume dairy, I knew I had to make a remake of the Wendy's chocolate frosty.
Find the recipe below and if you're feeling it, drop a comment of something you're grateful for this week :)
Vegan Chocolate Frosty
1 & 1/2 frozen bananas
1 scoop oof chocolate protein (I used my favorite brand Nuzest per usual, if you don't have chocolate protein just sub for 1 & 1/2 tablespoons of cacao or cocoa powder!)
1 tablespoon of almond or cashew butter (always buy at Trader Joe's, it's so much cheaper))
1 tablespoon of liquid sweetener (maple syrup, honey, or agave)
Small splash of nondairy milk (I love this oat milk)
Add all your ingredients to a high speed blender and blend till well combined The key to a thick frosty texture is the *least* amount of liquid as possible, so add your nondairy milk sparingly and it may take a while to blend but it's worth it!
I topped mine with coconut whipped cream (from Trader Joe's) and vegan chocolate chips!
Enjoy, and tag me on Instagram @tanya_tastes if you recreate :)