The Unicorn Shake has captured the millennial imagination and made it the drink of choice for instagram feeds. We wanted to shake it up (!) a little and create a healthier, reduced sugar, version of the high street treat that has everyone blending colours for that perfect picture...
To make the protein crème, simply mix together the Greek yogurt and vanilla whey until thick and smooth and place in the fridge whilst you assemble the shake. If you want to go a step further, you can freeze it and create some yummy 'nice cream' instead.
Run the frozen pitaya packet under the hot tap until it becomes pliable; it should be about the same texture as very crushed ice. Put it in the blender with the raspberries, milk and vanilla whey and blend until smooth. Place the shake in the fridge whilst you make your green layer.
In a clean blender place the pineapple, spirulina, avocado, milk, whey and ice into the blender and blend until smooth.
To assemble: start with the pink layer, filling your cup to just over halfway, then with a spoon place a thick layer of your green shake on top before finishing with another small layer of your pink shake. Be careful not to fill this all the way to the top of your cup as otherwise adding your protein crème will make it overflow.
Scoop and swirl your protein crème on last and top with desiccated coconut, crushed cranberries and raspberries!