Do you ever crave big, thick, cacao-packed smoothies? Good. Glad I’m not alone. I have a stash of bananas in my freezer ready to go, including several homegrown small-but-ace beauties. I love how banana is the only sweetener you need here, while freezing the ’nana gives an epic frosty creaminess. I also love how this smoothie only calls for a handful of ingredients so each element can really shine.
The cacao nibs I use (from Ola Pacifica) are spray-free from Samoa, roasted until they almost have a coffee-flavoured note – a perfect compliment to the PB & cacao powder. I squirted & squiggled a little extra peanut butter on top too, cos I’m kooky like that. Here’s the simple recipe:
1 big ripe frozen banana (or more if you like it thicker)
3/4 – 1 cup milk (I use half rice, half coconut)
2 Tbsp cacao powder
2 Tbsp peanut butter
2 tsp cacao nibs
Blitz until smooth & delicious. If you fancy a thicker blend, add a handful of cashew pieces.
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