This indulgent smoothie is meant as a delicious substitution of desserts. This dessert smoothie is paired with a fiber boost from the oats, a protein boost from the cashew butter and protein powder, and an anti-oxidant boost from the cocoa & dark chocolate. The coconut cream topping isn’t required, but it sure is a delicious natural & vegan alternative to heavy whipping cream or whipped cream from a tub. I did a quick video on how to make coconut whipped cream here.
Find out my favorite protein powder here.
1 tablespoon cocoa powder
1 tablespoon PB2 Powdered Peanut Butter
1 tablespoon cashew butter
2 tablespoons whole rolled oats
1 small ripe banana, frozen
1 teaspoon chopped dark chocolate
1/2 scoop chocolate protein powder, optional
2 tablespoons coconut cream (spooned from the top of a can of full-fat coconut milk)
1 teaspoon PB2 (or smooth peanut butter)
1/2 teaspoon pure maple syrup
Prep Time: 15 minutes
1. In a blender, add all smoothie ingredients, processing until smooth. Add chocolate protein powder (if desired) and add ice to thicken. Blend again. Divide into two glasses.