Hello Everyone! It’s week 3 of deliciously healthy smoothies to kickstart your mornings, boost your afternoons, or fuel your post-gym workouts. Well, tonight’s smoothie is a little less healthy in comparison to the two that I’ve posted since the month started – and I say this just because I’m using full cream milk in the recipe. I’ve opted for the light yoghurt though if that makes any difference! *cheeky grin* Anyway, this recipe was inspired by a smoothie that I had probably over a year ago or two now back when I was brunching my way through Sydney with friends. I had this smoothie (or something similarly along the lines of this smoothie) at a café called Rustic Pearl. When I saw this on their menu, the reaction ew came to mind followed with mixed emotions. Nonetheless, I decided to be adventurous and instead of going with a conventional banana and cinnamon smoothie, I ordered the Chocomolé (Chocolate & Guacamole) – may I just add what a creative name to call the smoothie! This was the best decision that I made that day. The smoothie was an absolute yum!
Anyway, don’t forget to check out the original recipe over on Texanerin Baking. There are options for vegan, diary-free, and paleo as well, where you can basically switch out the Greek yoghurt with coconut milk yoghurt, and completely omit the use of full cream milk as well or replace it with coconut milk. Though it was delicious for me, it might not be to everyone’s liking for I think my Mom didn’t like it when I made this batch a couple of weeks ago for the first time haha.
PREP TIME <5 MINS | COOKING TIME — | SERVES 1
- 1 medium cold banana
- 1/2 cold avocado flesh (about 85 grams would suffice)
- 1/4 cup plain Greek yogurt (or coconut milk yogurt for vegan, dairy-free, paleo
- 2-4 tbsp milk, optional (omit for vegan, dairy-free, paleo or use coconut milk)
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- Blend everything together in a blender until it’s very creamy. Add more milk until it is to the desired thickness or your liking.
- Top with some banana slices and some roughly chopped dark chocolate. Serve immediately or keep covered in the refrigerator for up to one day.
– Ally xx