Coffee / Peanut Butter & Chocolate / Cinnamon-Banana Smoothie

Last summer I got a new blender as a gift from my parents, and since then I use it non-stop. Although I already managed to drop it and nick a corner, I can still use it.  Until I get around to replacing the broken part, I had to post my favorite smoothie mixes inspired by Jerusalem’s Muffin Boutique, where I also happened to discover the yummiest pumpkin cream cheese muffin in town.

When making smoothies, it’s easy to play around with the flavors. The following smoothies are made out of bananas, dates, milk and ice. The bananas provide the thickness. Their mild flavor is what makes them a great, healthy base.

It’s advised to use ripe bananas that are frozen. Just buy a lot of bananas, wait until they ripen, peel them, cut them in halves and keep them in the freezer until use.

In addition to health, the dates provide sweetness. Usually you put 2-3 dates in each smoothie. It is best if the dates are fresh (semi dry). I usually keep them in the fridge.

When it comes to milk, I like using a substitute since I already consume a lot of dairy. My favorite substitute is Vitariz’s rice milk with almonds. You may use soy milk or any other milk you desire.

I’m starting here with my coffee smoothie recipe. Instead of buying coffee smoothies from bakeries and coffee shops that sometimes use expired milk full of sugar, I started drinking this delicious and much healthier smoothie.

The second smoothie on the list is a peanut butter and chocolate smoothie that reminds me of ice cream or a milkshake. The third is a cinnamon-banana smoothie that was supposed to be a vanilla smoothie but then evolved to something else along the way.

Coffee Smoothie

Ingredients
1 large, ripe and frozen banana (about 100 g)
3 medium dates (preferably fresh)
2 tsp instant coffee in granules
¾ cup rice/almond milk
1 cup ice cubes

Cut the dates lengthwise and remove the pit and the stem. Put the dates in the blender along with the banana and coffee. Add milk and ice cubes.

Turn the blender on and mix for a minute – a minute and a half (or set on the smoothies setting) until you get a uniform and thick coffee smoothie that is easy to pour.

If the smoothie is too thick and not pourable, add a little bit more milk (1-2 tbsp) and mix for about 5 seconds more.

Peanut Butter & Chocolate Smoothie

Ingredients
1 large, ripe and frozen banana (about 100 g)
3 tbsp natural peanut butter
1½ tsp cocoa powder
2 medium dates (preferably fresh)
¾ cup rice/almond milk
1 cup ice cubes

Cut the dates lengthwise and remove the pit and the stem. Put the dates in the blender along with the banana, peanut butter and cocoa powder. Add milk and ice cubes.

Turn the blender on and mix for a minute – a minute and a half (or set on the smoothies setting) until you get a uniform and thick smoothie that is easy to pour.

If the smoothie is too thick and not pourable, add a little bit more milk (1-2 tbsp) and mix for about 5 seconds more.

Cinnamon-Banana Smoothie

Ingredients
1 large, ripe and frozen banana (about 100 g)
1 tsp vanilla paste
¼ tsp cinnamon
3 medium dates (preferably fresh)
¾ cup rice/almond milk
1 cup ice cubes

Cut the dates lengthwise and remove the pit and the stem. Put the dates in the blender along with the banana, vanilla paste and cinnamon. Add milk and ice cubes.

Turn the blender on and mix for a minute – a minute and a half (or set on the smoothies setting) until you get a uniform and thick smoothie that is easy to pour.

If the smoothie is too thick and not pourable, add a little bit more milk (1-2 tbsp) and mix for about 5 seconds more.