Gluten-Free, Dairy-Free Creamy Cocoa Nib & Almond Butter Smoothie
My kids are calling it a heat wave. We’ve hit the 80s here in Brooklyn. Crazy for this time of year. Now, there’s no denying the one thing that will satisfy me—this thick and creamy smoothie. It’s so good, you could even call it dessert. And making it is really as easy as putting all of the ingredients in a blender and blending until smooth.
I wasn’t always a fan of blended drinks. That all changed when I tasted a smoothie called Peanut Butter Split at a juice bar in Manhattan called Juice Generation. I was blown away by the flavor and creamy texture. That’s what this smoothie is loosely based on. I changed the peanut butter to almond butter, tossed in some hemp seeds and had myself a cooling, rich dairy-free drink. I hope you’ll enjoy it, too!
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get blending,
1 cup coconut milk ice cubes or regular ice cubes
1 cup almond milk
¼ cup almond butter or peanut butter
2 tablespoons cocoa nibs
2 tablespoons flax or coconut oil
2 tablespoons hemp seeds, optional
This protein-packed smoothie is great for breakfast or a mid-afternoon pick-me-up. Not into almond butter? Use peanut butter instead.
In a high-speed blender, blend together all of the ingredients until thick and smooth.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.