HOW DO YOU DO: A BANANA + CHOCOLATE "MILKSHAKE"
Into The Gloss's c A r I b e recipe since this Summer; it's one of those awesome non-recipe recipes that you can basically throw whatever into and it works. My current version is pretty basic: a frozen banana, a date or two, cacao, almond milk and peanut butter (I'm usually an almond butter kid, but almond milk + almond butter feels like an almond overload, no?) and whatever's left, room temp, from the morning's french press. In the past I've thrown in spinach, used figs, and gone all c h i a on it, too.
Banana + Coffee Cacao Smoothie
1 large Banana, sliced and frozen
6 oz Almond Milk
1 tsp Raw Cacao
1-2 oz Coffee, chilled or at room temp
1 spoonful PB (or Almond Butter)
1 large Date, pitted and chopped
Raspberries, Coconut, and Chocolate Chips to top.
1. Blend the banana in a food processor until it turns into "ice cream" (if you haven't done this before, it will blow your grade-school-science-fair M I N D).
2. Add remaining ingredients and blend, then top with the other stuff.
SHARE ON FACEBOOK | TWITTER | google +