Vegan Chocolate Almond Butter Smoothie
Cook Time:
5
Minutes
Difficulty:
Easy
Serves Up To:
1
Servings
Nutrition Information
| Total Fat | 20.8 g |
|---|---|
| Cholesterol | 0.0 mg |
| Sodium | 422.8 mg |
| Potassium | 949.9 mg |
|---|---|
| Total Carbohydrates | 44.4 g |
| Dietary Fiber | 7.9 g |
| Sugars | 19.6 g |
| Protein | 12.0 g |
Ingredients
- 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)
Directions
- 1
Add all ingredients except almondmilk to the blender. Add in almondmilk 1/2 cup at a time, until desired consistency is reached.
- 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:
Courtesy of: Minimalist Baker
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