Vegan Chocolate

Almond Butter
Smoothie
Vegan Gluten-Free Dairy-Free

Cooking Time Di!iculty

5 minutes Easy
Serves Up To
1

Nutrition Information

Total Fat 20.8 g

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

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Ingredients

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 to 1 1/2 cups (240 - 360 ml) Chocolate
Almond Breeze
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)

Included in this recipe

Chocolate Almondmilk

Directions

Add all ingredients except almond milk

to the blender. Add in almond milk 1/2
cup at a time, until desired consistency is
reached.

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!

Courtesy of: Minimalist Baker

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