A day before you plan to enjoy this smoothie, peel the bananas, seal them in a zippered plastic freezer bag, and pop them into the freezer. That way, you’ll be ready to make this delicious drink. I recommend freezing a bunch of bananas at the same time, so you always have some on hand for smoothies. Raw cacao is considered a super antioxidant. Cinnamon helps balance blood sugar. Bananas are rich in potassium to support nerve and muscle function, and manganese for metabolism and bone health.
1 1/2 cups unsweetened almond milk
1 1/2 frozen peeled bananas
1 1/2 cups (1 1/2 oz / 45 g) baby spinach leaves
Leaves from 1 1/2 bunches fresh mint
1 tablespoon alcolhol-free vanilla extract
1 teaspoon ground cinnamon
3 tablespoons raw cacao nibs
Liquid stevia, for sweetening (optional)
In a blender, combine the almond milk, bananas, spinach, mint, vanilla, and cinnamon, and blend on high speed until the mixture is smooth, about 45 seconds. Then, add the cacao nibs and blend for 20 seconds, to break up the nibs and add texture. Pour into a tall glass. Sweeten with stevia to taste, if desired.
Makes 1 serving