Raw Banana Cacao Breakfast Smoothie
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Because I simply don’t have enough going on in my life right now…oh,wait… Because life is a bit crazy and I am a bit crazy, now seemed like the perfect time to add a little bit more crazy so I decided to give myself a new challenge: raw food for an entire week. For many of you this may not seem like a challenge. But me, I like my warm oatmeal and tofu sandwiches and when it comes to raw food preparation, my knowledge starts and ends with dessert.
And I can’t just eat desserts for a whole week…right? It was late in the day Friday when I decided to take on this challenge. Eager to find ways to detox after 9 months of pregnancy and 1 month postpartum, this seemed like the perfect way to ensure I was getting enough nutrition while ridding my body of all toxins. I spent the following hours scouring my favorite raw food blogs, writing out menu plan and grocery shopping lists, and cleaning out my pantry and chest freezer to find forgotten nuts/seeds/flours, etc. Around 10:30 pm I started wondering if even I was this crazy.
Most day I can hardly find time to prepare myself a peanut butter and jelly sandwich, let alone eat the thing. Perhaps thinking I could eat a week of new recipes with extensive food prep while blogging about it was a bit optimistic. I’m a lot more optimistic before the kids wake up. I haven’t given up on the challenge – just postponed it. In the meantime I am going to experiment with some freezable raw recipes (granola, breakfast cookies, crackers), stock up on nuts and seeds, and hopefully, be ready to go raw in a few weeks.
I also thought it wise to come up with some easy-to-make meals like this Banana Cacao Breakfast Smoothie. This smoothie can be made in minutes, is high in fiber, calcium, and protein, and will fill you up for hours. Plus a great excuse to get some chocolate with breakfast.
Healthy Chocolate Smoothie
Ingredients
- 2 frozen banana, sliced
- 1/4 cup Cacao Bliss
- 1/4 cup almond butter
- 2 tbsp hemp hearts
- 2 cup non-dairy milk
- 1/2-1 cup ice
Instructions
- Begin by freezing your banana. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through, they are ready to use. Transfer any leftover banana pieces to a ziplock bag. Return to the freezer and store for up to three months.
- Combine all the ingredients in a blender and blend until they are completely smooth. If your smoothie is too thick, add additional milk, 2 tablespoons at a time, until you have a pourable consistency.
Notes
- Make sure your bananas are completely frozen to get that milkshake-like consistency!
- Blend your ingredients until they are completely smooth. If the smoothie is too thick, simply add more milk in 2 tablespoon increments. When there is a cyclone happening in the middle of your blender, you've achieved the right consistency!
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
Zeenat Hashim says
Great recipe-so tasty. Thank you 🙂
I didn’t have enough almond milk, so topped up with some cashew nut milk. Also added in some flaxseed powder and an extra date. Going to make another one tomorrow.
Mel says
This was so delicious & the only problem was my toddler wanted to finish my glass & then said “oh no all gone….more”
Thank you for sharing this recipe, I will be sure to share with other Mums who need a sweet pick me up.
I also added a scoop of collagen powder which I’ve just started having daily.