As you may have realised by now, I love throwing ingredients into my blender and seeing what kinds of smoothies and smoothie bowls I can make! This recipe was an experiment into the world of “American Diner” milkshakes, but by using plant-based ingredients only, it transformed into this treat – possibly my favourite smoothie ever, too! I normally have it as a dessert, because it’s so sweet and creamy – you can even reduce the amount of milk and have it as plant-based ice cream if you prefer.
For a while now, I’ve been enjoying my massive 1kg tub of pure almond butter* from MyProtein, but it was only this weekend that I tried it out in a smoothie. Usually I have it for lunch, spread thickly on wholemeal bread with slices of avocado and tomato, like a juicy open sandwich – avocado and almond butter work so well together. Let me know if you give that a go too, it’s become one of my staple lunches!
Almond Butter & Maple Smoothie
Serves: 1
1 ripe (frozen, sliced) banana
1 tbsp MyProtein almond butter
1 tbsp maple syrup
250ml unsweetened almond milk
- Take your banana (I prefer sliced, frozen overripe bananas, as they’re sweeter and make the smoothie cold) and put it into the blender in chunks
- Next add your almond butter, maple syrup and unsweetened almond milk (this can be substituted with soy milk if you prefer) and blend until smooth
- Pour into a glass and enjoy as a tasty treat!
