When writing this book for you guys, I really wanted to make sure each and every recipe showcased the absolute best flavour combinations because when it comes to smoothies, life is too short for them to be boring, bland or the same every day. Peanut butter and caramel are an incredible combo, and a pinch of salt really takes this to the next level.
125 ml (½ cup) canned coconut milk
120 g (½ cup) thickly sliced frozen banana
70 g (½ cup) ice cubes
4 medjool dates, pitted and soaked in hot water for 15 minutes, drained
1 tablespoon maple syrup, coconut nectar or maple-flavoured monk fruit syrup
1 tablespoon natural crunchy peanut butter, plus extra to serve
pinch of sea salt
¼ teaspoon cacao powder, to sprinkle
Place the coconut milk, banana, ice cubes, dates, sweetener, peanut butter and salt in a food processor or high-speed blender and blitz until well combined. Pour into a tall glass, sprinkle over the cacao powder and drizzle on some extra peanut butter. Enjoy immediately.
For more recipes or to buy Luke Hines book, Guilt-free Snacks: Sweet & savoury bites to power you through the day, visit here.
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