It’s no secret that one of my favorite combinations ever is chocolate and peanut butter, which is why I love this smoothie so much!! It’s the perfect healthy swap and still cures my sweet tooth!!
Directions: In a blender combine 2 cups of unsweetend almond milk, 1 scoop chocolate Shakeology, 1 tsp vanilla extract, 1/2 frozen banana, and 1/2 tablespoon natural almond butter. Blend well then drizzle with another 1/2 tablespoon of almond butter. Enjoy!
I’ll admit it, I am a fan of all the flavored almond butters and peanut butters out there now. My only issue with them is that they are often loaded with some not so great sugars and fillers to make them taste a bit better and just a bit sweeter. Now you know I’m all about moderation and don’t believe anything should be labeled “off limits”, but I do try to stay away from added sugars the majority of the time. One of my favorite kinds with added sugar…
Justin’s Vanilla Almond Butter. I love it but I don’t love the cane sugar or palm fruit oil added in there as much! So I decided to experiment and make a version of my own. Mine doesn’t taste exactly the same but it’s definitely a close second. This version is just a bit less sweet and does have a slight coconut taste to it too, which if you share my love of coconut it’s definitely not a bad thing! I hope you enjoy this just as much as I did.
- 2 cups dry roasted unsalted almonds
- 2 tbs. coconut butter
- 2 tbs. coconut oil
- 1 tsp. vanilla
- dash sea salt
- In a food processor blend the almonds for about 5 minutes.
- Add in the coconut butter, coconut oil, and white chocolate chips. Blend another 5 minutes
- Add in the vanilla and sea salt blending a few more minutes until it has reached almond butter consistency.
- Serve as a topping for apples, bananas, Greek yogurt, or just about anything you choose.
Ever tried a “fancy” almond butter? Which one is your favorite?? Any added ingredients that you try to stay clear of the majority of the time?