Ingredients:

  • 1 cup (240ml) Unsweetened Almond Milk
  • 1/4 cup (60ml) Cold Filtered Water
  • 1 scoop (30g) Chocolate Whey or Plant-Based Protein Powder
  • 1 tbsp (16g) All-Natural Creamy Peanut Butter
  • 1 tsp (5g) Unsweetened Dutch-Process Cocoa Powder
  • 1 pinch Sea Salt
  • 1/2 medium frozen banana, sliced
  • 1/2 cup ice cubes

Instructions:

  1. Pour the 240ml unsweetened almond milk and 60ml cold filtered water into the blender jar first. Liquid at the bottom creates the vortex needed to pull down solids.
  2. Add the 30g chocolate protein powder directly into the center of the liquid.
  3. Spoon in the 16g of creamy peanut butter, aiming for the middle so it doesn't stick to the glass.
  4. Dust the 5g of Dutch process cocoa powder and the pinch of sea salt over the protein.
  5. Drop in the 1/2 frozen banana coins. Slicing them before freezing helps the blender process them faster.
  6. Add the 1/2 cup of ice cubes last to weigh down the other ingredients.
  7. Secure the lid and start the blender on its lowest speed setting. Wait until the ice starts to shatter before increasing the power.
  8. Gradually ramp up to high speed and blend for 45 seconds until the sound of the motor becomes a consistent, smooth hum.
  9. Stop the blender when the mixture looks velvety and forms a slight four point swirl at the top.
  10. Pour immediately into a chilled glass to maintain the frosty emulsion.