This smoothie is my all time classic favorite, and the same goes with our customers! I’ve been making this smoothie almost daily for years and I never seem to get bored of it! People are always shocked to learn that our smoothies don’t contain dairy. They can’t believe it from the taste!
Choco Nutty Ice Cream Smoothie
Makes 2 x 500ml smoothies
300ml coconut milk (fresh or canned)
90g medjool dates
30g cacao powder (we used fermented and roasted as it gives a richer flavour)
90g smooth (unroasted) almond butter
1g vanilla pod (about quarter of a pod)
200g frozen banana
Blend the coconut milk, dates, cacao, almond butter and vanilla pod first in a high speed blender until a smooth, thick creamy paste forms.
Next add the frozen banana and blend on the highest speed, using the tamper to keep everything moving if necessary. Add the ice, a few cubes at a time, until everything has been completely incorporated and you are left with a smooth, ice cream like texture.
Most high speed blenders can only handle a double quantity of the ingredients due to the amount of frozen ingredients used. So if making more than 2, prepare them in batches of 2.
NB. We use Vitamixes in our restaurants and recommend these to make many of our recipes.
If you want to have the Choco Nutty completely home made then you will also need to prepare these TRC basics:
This is enough for 4 Choco Nutty Smoothies:
200g unroasted almonds
Put all the almonds in a food processor and process for about 20-30mins. If you have a smallish food processor then 200g is about the maximum amount that you can process at any one time, as otherwise the machine will overheat and switch off.
You may have to switch off the machine at regular intervals at the start of the process to scrape down the sides with a spatula. Then just turn on the machine and keep going. You can start on the lowest setting and then turn it up to high once the almonds start forming a butter.
In the restaurant we use stone ground almond butter that we grind for about 6 hours to form a silky, smooth texture. However almond butter made in the food processor also works perfectly.
Makes just over 750ml of coconut milk
350g coconut meat (fresh or frozen)
Open your coconut with a hammer and then scoop out the meat using a specialist coconut meat remover or a knife. Cut the coconut meat into small chunks. It is ok to leave the skin on for making smoothies but if you want to make a coconut milk yogurt, and keep a nice white colour, then it is best to carefully remove the skin with a small, sharp knife. The knife can slip easily so be very careful if you do this.
Put the meat and the water in a high speed blender and blend on the highest speed for 1 minute. Then strain through a nut milk bag and reserve in the fridge. The coconut milk can stay fresh for 1-3 days depending on the quality and maturity of the coconut and whether you have kept the skin on (if you peel the skin off we have found that the coconut milk lasts longer).