A rich, creamy vegan dessert smoothie made with cashews, cocoa, and banana. Silken tofu is omitted in favor of cashews for texture, using almond milk and maple syrup as plant-based sweeteners. Ready in 10 minutes, it’s a cholesterol-free, high-protein treat perfect for guilt-free indulgence.
1/2 cupraw cashews (blanched)
1/3 cupunsweetened cocoa powder (natural)
1/4 cupalmond butter (Justin’s or equivalent)
2medium bananas (frozen)
2 tbspmaple syrup (raw organic)
3/4 cupalmond milk (chilled, unsweetened)
1 tspalcohol-free vanilla extract
1/4 tspsalt (enhances chocolate flavor)
Toast raw cashews in a dry skillet for 5 minutes until fragrant, then let cool
Blend cashews, cocoa powder, almond butter, frozen banana, maple syrup, almond milk, vanilla extract, and salt on high for 1 minute
Transfer mixture to a sealed container and refrigerate for 4 hours to develop flavor
For the iced version, churn in an ice cream maker per manufacturer instructions, then freeze for 2 hours until firm
Use overripe bananas (with brown spots) for a naturally sweeter flavor
Add 1/4 cup non-dairy yogurt for extra creaminess if desired
Ensure all ingredients are chilled to prevent a runny texture
Scrape down the blender walls halfway through blending for a smooth consistency
Test the smoothie’s thickness after 1 hour in the fridge and adjust almond milk if needed