– serves 1 (makes just over 1 cup)
INGREDIENTS
- 1/ 4 large ripe avocado, flesh scooped out
- 1 large handful fresh mint leaves, plus extra, to garnish (optional)
- 1 small handful baby spinach leaves
- 1/ 2 cup (125 ml) almond milk
- 1/ 4 frozen banana
- 4 ice cubes
- 1 medjool date, pitted
- 1/2 tea spoon DAILY SUPERGREENS Inner Beauty Support
Cacao sauce
- 1/ 4 cup (60 ml) boiling water
- 1 1/ 2 tablespoons cacao powder
- 1 medjool date, pitted
- 2 teaspoons maple syrup
- 1 teaspoon coconut oil
- 1/ 4 teaspoon vanilla bean powder pinch Himalayan salt
METHOD
- To make the cacao sauce, place all of the ingredients in a small bowl and stir to combine. Set aside for 5 minutes, or until the date has softened.
- Place the mixture into a high-speed blender & blend until smooth. Transfer back into the bowl and set aside to cool.
- Rinse the blender.
- Place the avocado, mint, spinach, milk, banana, ice and date in the high-speed blender. Blend until smooth and creamy.
- To serve, drizzle cacao sauce around the inside rim of a glass and pour in avocado shake. Or simply top with cacao sauce and stir through as you drink. Top with fresh mint or cacao nibs, if desired.
- Drink immediately
Store any remaining cacao sauce in an airtight container in the refrigerator.
*Cacao sauce can be doubled or tripled and stored in an airtight container in the refrigerator for up to a month for future use. Simply warm slightly to bring back to pouring consistency when required.
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