BANANA CACAO COCONUT SMOOTHIE

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This Banana Cacao Coconut Smoothie is as close as you can get to a healthy milkshake! It’s dairy free, gluten free, paleo, vegan, and it tastes like such a treat! The inside of the glass gets drizzled with a raw chocolate sauce made with just a few ingredients, and the smoothie is made with frozen banana, shredded coconut, dates, cacao powder, almond butter, and almond milk!

Especially with all of the toppings – they really make it! And you can totally customize this to your tastes. Peanut butter instead of almond butter would be amazing, and instead of almond milk, I’ve made it with this toasted coconut milk and it’s AMAZING.

Banana Cacao Coconut Smoothie Recipe
This Banana Cacao Coconut Smoothie is as close as you can get to a healthy milkshake! It’s dairy free, gluten free, paleo, vegan, and it tastes like such a treat! The inside of the glass gets drizzled with a raw chocolate sauce made with just a few ingredients, and the smoothie is made with frozen banana, shredded coconut, dates, cacao powder, almond butter, and almond milk!

Ingredients
For the raw chocolate sauce

  • 2 tablespoons cacao powder*
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon vanilla extract
  • pinch of salt

For the smoothie

  • 2 bananas, previously sliced and frozen
  • 2 tablespoons unsweetened shredded coconut, plus extra for topping
  • 2 medjool dates, pitted
  • 1 tablespoon cacao powder*
  • 1 tablespoon almond butter
  • 1 – 1 1/4 cups unsweetened vanilla almond milk*
  • pinch of salt
  • raw chocolate sauce for drizzling
  • granola for topping, optional

Instructions
For the raw chocolate sauce

  1. In a small bowl, whisk together the melted coconut oil, maple syrup, vanilla, cacao powder, and salt together until smooth. Sauce will keep in the fridge for up to 2 weeks in the fridge.

For the smoothie

  1. Add the bananas, coconut, dates, cacao powder, almond butter, 1 cup of the almond milk, and salt to a high powered blender. Blend until smooth and creamy – if the smoothie seems too thick, add the additional 1/4 cup almond milk and blend again until decided consistency is reached.
  2. Drizzle the raw chocolate sauce on the inside of your glass. Pour the smoothie in the glass and top with extra chocolate sauce, shredded coconut, and a sprinkle of granola. Enjoy immediately!

Recipe Notes
*Unsweetened cocoa powder can be subbed for the cacao powder.
*You can sub any kind of milk for the unsweetened vanilla almond milk. I love using the toasted coconut almond milk from Califia Farms.
*Raw chocolate sauce will keep in the fridge for 2 weeks, and will harden when it’s refrigerated. To loosen up and get back to liquid consistency, just pop it in the microwave for 30 seconds or so.
Recipe Source : BANANA CACAO COCONUT SMOOTHIE @ spicesinmydna

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