Paleo Vegan Creamy Chocolate Super Smoothie
This delicious thick and creamy vegan chocolate smoothie is loaded with healthy fats, antioxidants, and resistant starch.
The resistant starch from our Let's Do Organic Green Banana Flour acts as a prebiotic fiber and helps regulate blood sugar levels.
Made with Let's Do Organic® Green Banana Flour and Native Forest® Coconut Milk by No Eggs or Ham
Ingredients
- 8-10 oz water
- 3-4 large ice cubes (3-4 oz)
- 2 oz Native Forest® Full-Fat Coconut Milk or Let's Do Organic® Coconut Cream
- 1/4 of a ripe, medium avocado (about 1 oz)
- 2 tbsp flax meal (use cold-milled for preservation of fats)
- 2 tbsp (1 oz) organic extra virgin olive oil
- 1 tbsp Let's Do Organic® Green Banana Flour*
- 1 tbsp cacao or natural cocoa powder
- 1 tbsp blanched almond butter*
- 1/2 tsp matcha
- 1/2 tsp stevia extract
- small pinch of salt
Directions
- Place 8 oz water, 3 ice cubes, and the rest of the ingredients into a blender – I prefer to use a personal-sized carafe – and blend until creamy; about 30 seconds.
- If it’s too thick, add the extra 2 oz of water. If you’d like it to be colder, add the extra ice cube.
- Enjoy immediately or store in a thermal cup or in the fridge for up to 12 hours.
*Green banana flour is there for its resistant starches – if you don’t have any, leave it out or replace it with a tablespoon of pressure-cooked chickpeas.*If you don’t have blanched almond butter, leave it out or replace it with coconut butter, pecan butter, walnut butter, or another acceptable nut butter.
