2cupsplant-based milk (plain or vanilla, unsweetened)
2cupsbanana slices (frozen ripe or overripe)
¾cuporganic baby spinach leaves (optional, +¼ cup as desired, loosely packed cups, see Chef’s Notes)
3tbspalmond butter (+1 Tbsp as desired, See Chef’s Notes)
3tbspchocolate protein powder (optional, +1 Tbsp as desired, see Chef’s Notes)
3tbspshredded coconut (optional, unsweetened)
2tbspcocoa powder (fair or direct trade)
We don’t notice the spinach in this smoothie, so it’s a good way to get in those extra greens. Any more than 1 cup, however, and it does change the color of the smoothie enough. So start with less and see how it goes!
Roasted almond butter tastes great! You can substitute other nut butters like cashew butter or peanut butter.
Choose a high-quality plant-based protein powder. If you don’t want to use any, feel free to omit it. You can add another tablespoon of cocoa powder in its place. Without chocolate protein powder, you may want to add a few pitted dates or a touch of maple syrup to sweeten to taste.
Store leftovers in an airtight container or mason jar for up to 2 days. Add more milk as needed for consistency.