Vegan Chocolate Almond Butter Smoothie

Cook Time:





Serves Up To:



Nutrition Information

Total Fat20.8 g
Cholesterol0.0 mg
Sodium422.8 mg
Potassium949.9 mg
Total Carbohydrates44.4 g
Dietary Fiber7.9 g
Sugars19.6 g
Protein12.0 g


  • 1 to 1 1/2 cups (240 - 360 ml) Almond Breeze Chocolate Almondmilk
  • 1 large ripe banana (~200 g); previously peeled; sliced and frozen
  • 2 Tbsp (32 g) natural almond butter (if unsalted add a pinch of salt)
  • 1-2 dates; pitted (if not sticky and moist; soak in hot water for 10 minutes; then drain)
  • 1 Tbsp (5 g) cacao powder or unsweetened cacao powder
  • 1 Tbsp cacao nibs for “chocolate chip” effect (blend in or use as topping)
  • 1 Tbsp flax or hemp seeds for added nutrition
  • Dairy free chocolate sauce (for drizzling inside glass)
  • Coconut whipped cream for topping
  • 1/2 cup ice (optional)


  1. 1

    Add all ingredients except almondmilk to the blender. Add in almondmilk 1/2 cup at a time, until desired consistency is reached.

  2. 2

    Serves 1 generously. Best when fresh, though leftovers will keep covered in the fridge for up to 24 hours. You could even freeze this into popsicles!

Made with these products:

Chocolate Almondmilk Photo

Chocolate Almondmilk

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Shelf Stable Chocolate Almondmilk Photo

Shelf Stable Chocolate Almondmilk

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Courtesy of: Minimalist Baker

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