Source: Forks Over Knives The Cookbook
Prep time: 5 minutes
Cook time: 0 minutes
Serves: 1 people
Categories: breakfast, smoothie, dessert
This is a quick, filling, and tasty breakfast that’s ready in less than 5 minutes. If you prefer, use any other nut butter in place of the peanut butter and substitute carob powder if you prefer it to cocoa. You can also use other milk like soy or oat milk instead of almond milk. If you don’t have bananas in your freezer, use fresh instead and add a few ice cubes to the blender. I personally like to add strawberries and mint for an extra kick of flavour.
This is one of my favourite recipes to go to when I’m craving chocolate and best part is that I feel guilty free after drinking it. I have made this recipe a couple of times, and usually I have it as dessert. The first time I did it was way too heavy because the consistency was too thick, therefore I recommend to stick to a light consistency.
- 1 cup unsweetened almond milk, plus more as needed or water
- 2 medium frozen bananas, peeled and cut into chunks
- 1 tablespoon peanut butter
- 1/2 pitted and chopped Medjool dates, or to taste
- 1 tablespoon unsweetened cocoa
- 3 slided strawberries (optional)
- 4 leaves of mint (optional)
- Combine all ingredients (except for strawberries and mint) in blender and process until smooth and creamy. Add more almond milk as needed to achieve a smooth consistency.
- Pour smoothie into a cup and add the strawberries and mint on top and TA DA! you are ready to drink all the deliciousness.