I have an oral fixation (minds out of the gutter). When I’m writing, or doing any kind of brain work, I need to put something in my mouth. Which has led me to develop some amazing recipes. It’s all too easy to lust-eat crap when I’m in work mode, but what I really need is brain food.
OH HAI, vegan chocolate-peanut butter smoothie.
A mermaid’s brew of potassium-and-protein-rich avocado and nut milk, this smoothie is the ultimate snack. It’s deliciousness is inversely proportional to the difficulty of its preparation, meaning maximum yum for minimum effort.
Vegan chocolate-peanut butter smoothie
Food processor / blender
1/2 large Hass avocado (make sure it’s ripe and soft all the way through)
3 medjool dates (pitted and soaked for an hour)
2 cups almond milk
3 tbsp cacao powder
3 tbsp peanut butter (or almond butter)
1 tbsp maca
Handful ice cubes
1. Remove the stone from the avocado, and scoop out the flesh using a spoon.
2. Put the avocado flesh, dates, almond milk, cacao, peanut butter and maca in a food processor or blender, and blend until smooth.
3. Scrape down the sides of the food processor or blender. Add the ice cubes, and blend again until silky.
4. Drink. The mixture can be stored in an airtight container in the fridge for a couple of days.
Per serving: 164 kcals • 10.3g fat • 10.3g carbs • 5.1g fibre • 5.6g protein
(Total carbs: 5.2g)