08 November 2019

VEGAN CHOCOLATE ICE CREAM SMOOTHIE

Smoothies have always been a good breakfast alternative, as well as a good healthy snack idea. With frozen ripe bananas and ripe avocados as the base, as well as unsweetened oat milk, it is very light and creamy, with a deep dark chocolate flavour, enriched with coffee, and vanilla.
My preferred way of serving these is to either place them shortly in the freezer, or place them there for 30 minutes, and then blending again, making the smoothie into a gorgeous soft serve ice cream. To me, it is perfectly sweet all on its own, but if you like your smoothies on the sweet side, feel free to add a touch of maple syrup, or raw honey, if you are not making them vegan.


Ingredients
500 ml oat milk
300 grams ripe bananas, frozen
200 grams ripe avocados
50 grams almond butter
25 grams unsweetened cocoa powder
2 teaspoons instant espresso powder, optional
1 teaspoon vanilla bean paste

Preparation
Add the chopped frozen bananas and half of the milk into a blender and let it run until it looks smooth. Add in the avocado, cocoa powder, almond butter, espresso, and vanilla, as well as any other additions, and let it blend until completely combined.
Finally, add in the rest of the milk, and blend once more. Pour into four serving glasses and place it in the freezer for 5-10 minutes, so it can begin to crystallise ever so slightly, and have more of an ice cream texture. Serve chilled. Yields 4 rich servings.

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