Cocoa-Almond Protein Smoothie
Try this Cocoa-Almond Protein Smoothie recipe, or contribute your own.
Try this Cocoa-Almond Protein Smoothie recipe, or contribute your own.
- Carbohydrate 3.3273 g
- Cholesterol 0.459375 mg
- Fat 0.41124375 g
- Fiber 0.896400020599365 g
- Protein 1.845309375 g
- Saturated Fat 0.24453375 g
- Serving Size 1 1 Serving (203g)
- Sodium 25.3629375 mg
- Sugar 2.43089997940064 g
- Trans Fat 0.019036875 g
- Calories 19 calories
Step-by-step
- Place all ingredients in a blender and blend until smooth.
- Enjoy!
Frozen sliced bananas perform the heavy lifting in this beverage by acting as both a natural thickener and a chilling agent that eliminates the need for excessive ice dilution. When bananas are frozen at peak ripeness, their starches convert to simple sugars, yielding a sweeter profile without requiring added refined sweeteners. Maintaining a proper liquid-to-solid ratio prevents motor strain on standard kitchen blenders while ensuring a pourable consistency. Selecting Greek yogurt over standard varieties provides a dense concentration of casein protein, which contributes to the velvety mouthfeel.
Freezing and Make-Ahead Strategy
Portion the sliced banana, unsweetened cocoa powder, and ground flaxseed directly into reusable freezer bags for up to three months of storage. Add the liquid and almond butter to the blender jar only when ready to process, preventing premature separation and ice crystal formation. Blending on high speed for 45 seconds breaks down the flax hulls effectively, releasing essential fatty acids into the mixture. If the resulting texture turns out too thick, incorporate additional milk in one-tablespoon increments until the blades spin freely.
- If the motor stalls, stop the machine immediately and push down the ingredients using a spatula inserted through the lid opening.
- Grind whole flaxseeds fresh if possible, because pre-ground seeds oxidize rapidly at room temperature.
- Store leftover portions in an airtight mason jar for no longer than 12 hours to prevent ingredient separation.
