Adaptogenic Cacao Smoothie

Serves 1 | Prep time: 3 minutes

Ingredients:

• 1 cup / 240ml unsweetened oat milk (or any plant milk)
• 2 tablespoons raw cacao powder (not Dutch-processed)
• ¼ cup / 60g coconut yogurt
• 1 medium banana (frozen works best for thickness)
• 1 tablespoon almond butter
• 1 teaspoon ashwagandha powder
• 1 teaspoon date syrup
• ½ teaspoon ground cinnamon
• Pinch of sea salt

Optional toppings (if serving in a bowl):

• 1 tablespoon raw cacao nibs
• 1 tablespoon hemp seeds
• A few slices of fresh banana

Method:

1. Add the oat milk, coconut yogurt, and almond butter to a blender. Blend briefly to combine.
2. Add the frozen banana, raw cacao powder, ashwagandha powder, date syrup, cinnamon, and salt.
3.  Blend until thick and smooth. Add a splash more plant milk if it's too thick to blend easily, but keep it on the thicker side.
4. Pour into a glass or a bowl if adding toppings.
5. If serving as a bowl, top with cacao nibs, hemp seeds, and fresh banana slices.

Notes:

• Ashwagandha powder has an earthy, slightly bitter taste. The cacao and banana mask it well, but if you're new to it, start with half a teaspoon and build up.
• For an evening version to support sleep, swap the oat milk for warm coconut milk and drink it 30 minutes before bed. The magnesium in the cacao and the ashwagandha both support sleep quality.

Nutritional Breakdown (approximate, per serving):

* Note: Nutritional values are approximate and based on standard ingredient sizes.