Minted Avocado & Cacao Smoothie

– 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
  • Cacao nibs, to serve (optional)
  • ½ tea spoon Cleanse Inner Beauty Powder

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

  1. 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.
  2. Place the mixture into a high-speed blender & blend until smooth. Transfer back into the bowl and set aside to cool.
  3. Rinse the blender.
  4. Place the avocado, mint, spinach, milk, banana, ice and date in the high-speed blender. Blend until smooth and creamy.
  5. 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.
  6. 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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