Almond Joy Smoothie
Inspired by the candy bar, this almond joy smoothie is made with coconut milk, almond butter, and cocoa powder for a dairy-free smoothie that tastes like dessert!
Equipment
Ingredients
- 1 ¼ cup coconut milk
- 1 ripe banana, frozen if possible
- 2 tablespoons almond butter
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
- 4-5 ice cubes
- toasted coconut flakes, for topping
- sliced almonds, for topping
- chocolate date syrup, for topping
Instructions
- Blend the ingredients: Add the banana, coconut milk, almond butter, cocoa powder, maple syrup, and ice cubes to a blender. Blend on high until smooth and creamy.
- Serve: Pour into a glass, garnish with some almond joy-inspired toppings (if desired), sip, and enjoy!
Notes
- Use a frozen banana. This makes the texture superrr thick and creamy.
- Swap the banana for coconut milk ice cubes. This requires some planning ahead (unless you randomly have coconut milk ice cubes in your freezer) but if you really don't like banana, you can use 4-5 coconut milk ice cubes instead.
- Don't have maple syrup? Use agave, 1-2 medjool dates, coconut sugar, or honey (if you're not vegan).
- Sweeten to taste. I find this smoothie is the perfect balance of sweetness, but if you like it extra sweet, try adding a medjool date, or an extra tablespoon of maple syrup.
- Boost your smoothie. Add protein powder, ground flaxseed, maca powder, or hemp seeds for a little nutrient boost.
Calories: 482kcal, Carbohydrates: 34g, Protein: 9g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Sodium: 217mg, Potassium: 440mg, Fiber: 7g, Sugar: 14g, Vitamin A: 1IU, Vitamin C: 0.1mg, Calcium: 147mg, Iron: 3mg
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