So, I’ve been on a smoothie kick lately and after recently returning from a trip to Hawaii, where I had several amazing smoothies, one of which being a chocolate protein concoction from the Whole Foods on Maui (that I can’t seem to get locally here in MA??!!) I became determined to try and find a recipe I could make at home. This was further fueled by a trip to Vela (the go to place for smoothies in Plymouth) over the weekend where I had a yummy, yet pricy creation.
What do you do when you want to find something? Google it of course!
Chocolate SmoothieI was delighted to see several options pop-up. Among them was a recipe on a new site that I was unfamiliar with – “Minimalist Baker“…I immediately fell in love with the look and concept of the site. Quick, healthy meals with a vegan/vegetarian bend. What more could I ask for!!?? I read through the ingredients, and have to admit as much as I was impressed by the overall site was a bit skeptical of the ingredients…I went on to read the reviews and comments…so good so far.
I picked up all the ingredients and got my Ninja out! I opted to include ice since I find it adds a nice texture and chilled factor to a smoothie. I also tried a batch with coconut yogurt (which was good too but eliminates it as a vegan recipe and adds extra calories that I don’t think really improve the recipe).
Bottom line this recipe is absolutely AMAZING! I can’t believe how good it tastes! It’s become my new go-to summer treat since it’s a healthy alternative to a trip to Peaceful Meadows for the Fugernutter sundae (which is to die for, but seriously not good to consume on a regular basis!!) I couldn’t wait to share my discovery and had to make one last night, with a few extra embellishments of course, so I could give you all a glimpse here…
The recipe is below but I am including the original link to the recipe as well since you may want to check in out!
Chocolate Peanut Butter Banana Shake
- 1 large ripe banana (~200 g), previously peeled, sliced and frozen
- 2 Tbsp (32 g) salted natural peanut 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 cocoa powder
- 1 to 1 1/2 cups (240 – 360 ml) Almond Breeze Almondmilk Original Unsweetened
- Optional: 1/2 cup ice
- Add all ingredients except almond milk to the blender. Add in almond milk 1/2 cup at a time, adding only enough to allow the ingredients to blend together. Add more for a thinner shake and less for a thicker shake.
- Taste and adjust flavors, adding more banana or dates for sweetness, cacao for chocolate flavor, and peanut butter for saltiness. Optional: Add a handful of ice for extra thickness.
- 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!
Voila – you won’t be disappointed!!! I am so glad I stumbled on this site!! I can’t wait to discover more amazing recipes from Dana & John!