Ingredients:

  • 1.5 cups unsweetened almond milk
  • 2 cups fresh baby spinach
  • 1 large frozen banana, peeled and sliced
  • 2 tbsp all-natural creamy peanut butter
  • 1.5 tbsp unsweetened Dutch-processed cocoa powder
  • 1 scoop chocolate protein powder (approx. 30g)
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Pour 1.5 cups unsweetened almond milk into the blender base. Note: Always add liquid first to prevent the blades from air locking.
  2. Add 2 cups fresh baby spinach to the liquid.
  3. Pulse the greens and milk until the liquid is vibrant green and no leaf fragments remain.
  4. Incorporate 1.5 tbsp Dutch processed cocoa powder and 1 scoop chocolate protein powder.
  5. Add 1 tsp vanilla extract and 1 pinch sea salt.
  6. Spoon in 2 tbsp creamy peanut butter, ensuring it lands in the center of the liquid.
  7. Drop in 1 large frozen banana (sliced). Note: Adding frozen items last keeps the mixture cold during the friction of blending.
  8. Start on the lowest speed and gradually increase to maximum over 10 seconds.
  9. Blend on high for exactly 45 seconds until the vortex is stable and the surface is glossy.
  10. Pour immediately into a chilled glass to maintain the crystalline structure.