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Two glasses of blended smoothie with chocolate stripes, topped with whipped cream and straws. Bowls of dates, bananas, and coffee beans are on the side.

Vegan Chocolate Almond Butter Smoothie

Cook Time:
5 Minutes
Difficulty:
Easy
Serves Up To:
1 Servings

Nutrition Information

Total Fat
20.8 g
Total Carbohydrates
44.4 g
Cholesterol
0.0 mg
Sodium
422.8 mg
Potassium
949.9 mg
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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