1 Tbsp peanut butter
1 Tbsp pure coco powder
3 Tbsp honey
1 cup coconut milk (regular cow’s milk or any milk is fine)
7 to 8 ice cubes
Place all ingredients, except the ice, into the blender and blend until the banana is completely broken down and other ingredients are thoroughly mixed. Add the ice cubes and blend again until you don’t hear ice clanking around any more. Pour into a glass or to go thermos and enjoy!
This recipe yields about 1-2 servings.
Tip #1: You can use whatever kind of coco powder you’d like. However, I strongly recommend using pure coco powder, which means unsweetened and alkaline free. The only ingredient listed on the label should be coco powder and that’s it! There are super expensive brands and then there’s the kind I use, Chatfield’s, which is only $4 at Sprouts Farmer’s Market. If there isn’t a Sprouts in your area, Google Chatfield’s coco powder to find it at an online retailer.
Tip #2: I usually have at least a second serving leftover from this recipe, so I just stick the rest in the fridge. It usually lasts about 24-48 hours. I wouldn’t keep it any longer than that.
Trick: Add a scoop of protein powder to this shake for the ultimate breakfast smoothie that is high in antioxidants (from the pure coco powder) and protein (peanut butter and protein powder if you so desire).