Description
The best of Almond Joy in a smoothie–without any of the regrets! Crunchy toasted coconut, almonds, and chocolate prove that you don’t need much to make a healthy, delicious, and filling breakfast!
Ingredients
- ¼ cups Almonds
- 2 Pitted Dates
- ½ cups Shredded Coconut
- 2 Tablespoons Cocoa Powder
- ¾ cups Milk Of Choice
- 1 dash Vanilla
- 1 dash Cinnamon
- 1 Tablespoon Ground Flax Seed (optional)
- 1 Frozen Banana
- Oats, Chia Seeds, Cinnamon, For Topping (optional)
Preparation
Soak the almonds and dates overnight (or for at least 30 minutes, see note).
In an ungreased baking pan, toast the coconut in the oven on broil until lightly browned, stirring frequently. Let cool.
In a blender, add drained almonds and dates, half of the toasted coconut, cocoa powder, milk, vanilla, cinnamon, ground flax (optional), and frozen banana. Blend on high until smooth.
Top with the rest of the toasted coconut and any other toppings you enjoy!
Notes:
1. Soaking the almonds overnight not only softens them but also makes it easier for them to be digested. Soaking the dates makes it easier for them to blend into the smoothie.
2. If you’re not a dark chocolate fan, I would suggest adding only 1 tablespoon cocoa powder.
3. Cut the banana into quarters (or so) and freeze overnight (or for at least 3 hours).
4. If gluten-intolerant, make sure the oats are gluten-free.
