|Prep Time: 5 minutes||Cook time: N/A||Serves: 1|
We’ve seen a handful of “healthy” chocolate smoothies making their way around social media, and none of them suited us. After some experimentation, this miraculous beverage came pouring out of our blender. I can’t recall for certain, but I think I might have heard angels singing.
We are publishing this recipe during a time of national quarantine, and therefore only thought it appropriate to add an alcohol option. Caramel vodka is a singularly delicious addition. Make sure you freeze enough bananas, because you’ll want to make another one!
Banana note: Make sure to PEEL the bananas before freezing them. (To a lot of people this is obvious, but for some reason it was NOT to me.) Additionally, they will blend better if you slice them into small pieces before freezing them. I usually place them on a ceramic dish, and they might stick a bit.
Second banana note: The best bananas to use are not quite ripe. If you use ripe bananas, they’ll make the whole thing taste like banana. The proper age of banana is still more green than yellow, but not so green that it’s fibrous and difficult to peel. At a glance, the stem side of the banana should still have some green. This tip originally came to us via Lindsay Nixon, of Happy Herbivore fame.
- 2 large frozen bananas (See above note!)
- 2 tbsp unsweetened cocoa powder
- 3/4 cup unsweetened vanilla almond milk (alternative regular almond milk with 1 tsp of vanilla)
- 1 tbsp maple syrup
- Optional: 1 shot of caramel vodka
- Optional: Dash of cinnamon
- Blend all ingredients thoroughly. In our blender, it works best to blend for about two minutes at low speed, as the resulting mixture is relatively thick. Add more almond milk if necessary to blend it thoroughly, although this will thin the consistency.