Why must smoothies be a breakfast/brunch recipe? I always hear of people saying they had a smoothie for breakfast, but it never made sense to me why I couldn’t also have a smoothie for lunch and dinner (and maybe a midnight snack too)! If it’s a delicious smoothie, then it should be enjoyable ANYTIME.
And this smoothie is definitely one of those “enjoy anytime” ones!
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First, let me say that if you don’t currently keep frozen unpeeled bananas in your freezer, then you are Missing Out! You don’t have to peel them first – just throw the entire bunch of bananas into the freezer. That way you can use them whenever you need them for the next several months. (If you peel the bananas before freezing them, then they will start turning brown within a few days due to oxidation.)
I always leave the frozen bananas to thaw at room temperature for 10 minutes before peeling them (you can use a paring knife to cut off the skin if you can’t wait the 10 minutes). If you’re wondering why the bananas need to be frozen, it’s because you get a much creamier (more like ice-cream) texture with frozen bananas. Also, you omit the need for adding ice (which I think dilutes the flavors).
Once peeled, add the bananas, unsweetened cocoa powder, avocado, frozen raspberries, and 2 cups of almond or coconut milk into a good blender. You can drizzle a bit of raw honey in as well if you want a sweeter smoothie (I didn’t think it needed any extra sweetness.) in Blend away until it’s all smooth.
- 1 avocado
- 2 frozen bananas
- 1/2 cup frozen raspberries (or fresh raspberries or other berries)
- 1-2 tablespoons unsweetened cocoa powder
- 2 cups almond or coconut milk
- If you have unpeeled frozen bananas, then take the frozen bananas from the freezer and leave to thaw for 10 minutes before peeling (or cut the skin off with a paring knife).
- Place all the ingredients into a blender and blend well.