These smoothie magnums are the perfect snack to keep you cool while boosting your plant point intake. The banana and avocado create a deliciously creamy texture rich in fibre and healthy fats. The chocolate coating not only adds a satisfying crunch but also provides additional polyphenols for added health benefits.
Ingredients
FILLING
- 1 cup plain yoghurt (we used Bio&Me Original Kefir Yoghurt)
- ⅓ cup cashew butter (or nut butter of choice)
- ¼ cup medjool dates, pitted & chopped
- 1 banana
- ¼ cup milk of choice (we used almond milk)
- ½ avocado
TOPPINGS
- 180g dark chocolate, roughly chopped (ideally 70-85%)
- No added sugar granola (we used Bio&Me Cashew & Almond Granola) (optional)
- Mixed nuts (optional)
Method
- Add the filling ingredients to a blender and blitz until completely smooth.
- Pour into silicone ice cream moulds (or an ice-cube tray) and insert the sticks provided or a wooden ice lolly stick.
- Place flat in the freezer for an hour or until frozen.
- Place the chocolate in a heat proof mixing bowl and melt by either placing over a saucepan of simmering water or heating in the microwave in 30-second bursts, stirring regularly.
- Once the chocolate has melted, remove moulds from the freezer and dip in the chocolate. Sprinkle with granola or mixed nuts and leave to set.
If you’re searching for some more plant-powered treats to cool you down, look no further than our kefir ice cream or this fermented fizz ice lollies.
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