What’s In My Smoothie Today? They Call It A Candy Bar Smoothie!


I got this in an email the other day from VegNews and decided that since I had all the ingredients, I’d make it for breakfast today.  It’s thick and hearty for a smoothie!  The photo came in the email too and is not mine.  The recipe is from Natalie Slater’s hot-off-the-press Bake and Destroy.  So let’s give credit where credit is due!


Makes 1 smoothie
What You Need:
1 frozen ripe banana
½ cup unsweetened shredded coconut
2 to 3 tablespoons almond butter
2 tablespoons flaxseeds (I used ground flax)
2 tablespoons raw cocoa nibs
1 teaspoon ground cinnamon
1 teaspoon vanilla
Almond milk
leftDottedLine 3
What You Do:
1. In a blender, place the banana, coconut, almond butter, flaxseeds, cocoa nibs, cinnamon, and vanilla.2. Cover with almond milk and blend until smooth, adding more to achieve your desired consistency.

Chef’s Tip:
Add your favorite vegan protein powder for an extra dose of nutrition!


Healthy Hypocrite Tip:  Keep frozen (ripe) bananas on hand so you can always make a quick healthy treat.  Peel and cut into chunks and put into an air tight container.  Or you can just freeze the whole banana in the peel (in a freezer bag). I’d say frozen bananas can last a few months in the freezer, but use common sense–if they have lots of freezer burn (looks like snow) on them, you may not want to use in a smoothie, but may still be okay for a banana bread.


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