This breakfast is a real winner. Make it your own and get creative with your favourite toppings. You can even prep it the night before so you can grab it and go in the morning.
200g banana (previously peeled, sliced and frozen)
2 tbsp salted natural peanut butter
1-2 pitted whole dates
1 tbsp cacao powder or unsweetened cocoa powder
235 to 355ml unsweetened almond milk
½ cup ice (optional)
1 tbsp cacao nibs for a chocolate chip effect (blend in or use as topping)
1 tbsp flax or hemp seeds (for added nutrition)
Dairy-free chocolate sauce (for drizzling inside glass)
With the exception of the almond milk, add everything together in a blender.
Incorporate the almond milk 100ml at a time, using just enough to allow the ingredients to blend until your desired consistency is reached.
Taste and adjust flavours, more banana and/or dates will yield more sweetness, cacao for a more chocolatey flavour, and peanut butter if you like it a bit more savoury. Optional: Add a handful of ice for extra thickness.
For a more creative look, add the cacao nibs towards the end of preparation for a choc-chip effect and swirl your chilled glass with the chocolate sauce before pouring.
Serve topped with a sprig of fresh mint and some sliced banana
Calories 382 k/cal