The creature of habit strikes again.
Ever obsessed with my Banana Avocado ‘Ice Cream’, today I am so excited to give it another superfood makeover twist (!). Starting with the same creamy, creamy ripe avocado frozen banana base and a Big Foot sized scoop of cinnamon, consider adding your favorite nut butter and raw cacao for a divinely indulgent (nutrient packed) PB Chocolate Puddin’ smoothie. Cacao, an extraordinarily rich source of antioxidants, vitamins and minerals, aids in quenching free radicals linked to cancer, atherosclerosis, and other chronic illnesses, making it the perfect early morning addition. I serve my silky chocolate puddin’ bowl topped with raw almonds, pomegranates seeds, coconut flakes, and a piping hot mug of my beloved black coffee.
PB Chocolate Puddin’ [makes 1 smoothie bowl]
1 medium ripe banana, peeled and frozen
¼ ripe avocado, peeled and pitted
1 tablespoon almond butter
2 tablespoon raw cacao powder
½ cup – 1 cup almond milk (depending on desired consistency)
Place all of the ingredients in a high speed blender; start with ½ cup water, then while blending, gradually adding more until the ‘ice cream’ has a soft-serve creamy, creamy like consistency. Pour into your favorite bowl and sprinkle on your favorite toppings, enjoy!
Nutritional Information [per smoothie]
350 Calories, 42g Carbohydrates, 18.8g Fat, 8.9g Protein, 8.4g Fiber, 15.5g Sugar
½ ounce raw almonds, walnuts, hazelnuts (+90 calories)
1 medium banana, sliced (+100 calories)
1 tablespoon almond or peanut butter (+100 calories)
1 cup mixed berries (+50 calories)
¼ cup dried coconut flakes (+100 calories)