- 2 frozen banana, sliced
- ¼ cup Cacao Bliss or cacao powder
- ¼ cup almond butter
- 2 tablespoon hemp hearts
- 2 cup non-dairy milk
- ½-1 cup ice
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.
Serving & Storing - For best results, I recommend serving the breakfast smoothie immediately after blending. The longer it sits, the more likely it is to separate and become watery. If you have any leftovers, pour them into popsicle molds for fun and healthy frozen treats!
Recipe Tips
- 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!
Variations
To turn your drink into a smoothie bowl, keep it on the slightly thick side. Pour into a bowl and top with whatever your heart desires. I recommend fresh berries, chocolate covered cacao nibs, and toasted coconut.
Calories: 515kcal | Carbohydrates: 48g | Protein: 22g | Fat: 31g | Saturated Fat: 3g | Sodium: 127mg | Potassium: 1153mg | Fiber: 11g | Sugar: 22g | Vitamin A: 1081IU | Vitamin C: 27mg | Calcium: 481mg | Iron: 6mg