2 frozen bananas
1/4 cup dark chocolate cocoa powder
1 and 1/2 cups coconut or almond milk
2 cups ice ( you can use less if you don’t like a super thick smoothie)
1/4 cup shredded unsweetened coconut
A handful of spinach (I keep a bag in the freezer for shakes and smoothies)
Easy Vegan No Cook Caramel:
1/2 cup dried dates
1/4 cup canned coconut cream
1/3 cup maple syrup
pinch of salt
1/4 teaspoon vanilla extract
Peel and freeze 2 bananas. If you do no have a high speed blender like a Vitamix or Ninja, then I suggest slicing the bananas before freezing. A regular blender may have trouble breaking down a whole frozen banana. We normally just toss our bananas that are on the verge of going bad into the freezer so we do not waste them, and so we have them on hand for smoothies and nice cream.
Add the ingredients for the caramel to a food processor or blender. You may have trouble getting it to process in your blender because it is a small volume of ingredients. If you do not have a food processor I suggest doubling the ingredients so you have enough volume that your blender will break it down. Lets be real, I’m sure you can find plenty of ways to use up the extra!! Store caramel in the fridge 1-2 weeks
Toss frozen bananas and remaining shake ingredients into you blender. I have mentioned in other smoothie recipes that I keep bags of mixed greens or spinach in my freezer just for smoothies. It helps make the smoothie nice and cold, and my greens don’t go bad before I can use them! Blend on high until everything is nice and smooth.
To serve, pour smoothies into glasses, top with more shredded coconut (I like to toast mine if I have time) and drizzle with caramel sauce!
makes 2 large smoothies