Cookies and Cream Smoothie

I don’t know what the weather is like where you live, but here in Tulsa, it is a whopping 28 degrees outside! Time to bundle up, turn up the heaters, and start making soups and stews, right? SO why the cold, smoothie recipe? I’ll tell you why……

Even though our bodies crave the warmth during this season, it still NEEDS the protein, nutrients and fats. And if you work out during the day, whether it be running, weight lifting, yoga or Crossfit,  you really need something to help your recovery and feed your fatigued muscles. Since smoothies are one of the fastest, easiest and tastiest ways to get that through the day, they really should consistently be a part of daily meal planning despite how cold it may be outside.

This recipe is one of my favorite smoothies and was adapted from Thrive Energy Cookbook by Brendan Brazier. If you have never heard of Brendan, he is a former Ironman triathlete, ultra-marathon champion, creator of Vega and Vegan! I absolutely LOVE his recipes! The only reason this has been edited is because there are nut products listed in the original, so what you see below are the changes making this nut-free.

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Cookies and Cream Smoothie

Prep 2 mins

Total 2 mins

Author Nicole Dawson

Yield 2 1/4 C.

Ingredients

• 2 TB. coconut oil (or 1/2 avocado)
• 1 TB. cacao nibs
• 2 TB. vegan dark chocolate chips (Enjoy Life OR use additional cacoa nibs)
• 1 TB. No-Nut butter (Sunbutter, No-Nut butter)
• 1 TB. pitted, chopped Medjool dates
• 1 scoop Vanilla Protein (or Chocolate, if you LOVE chocolate flavor)
• 1 C. unsweetened coconut milk (soy, hemp, or almond also work)
• 2 TB. Agave or Maple Syrup
• 2 C. ice

Instructions

1. In a high speed blender, combine all ingredients except ice.
2. Add ice then blend again on high until smooth and creamy.

Courses Drinks

Cuisine Vegan