This thick, creamy snickerdoodle smoothie is like drinking a cookie flavored milkshake without the guilt. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartAHealthyRelationship #CollectiveBias
Summer… finally the sun and the heat and promises of days on the beach. It is finally here and I am so, so happy for it. It also means that I get to have smoothies for breakfast and snack and dessert. I also get to use my new favorite method for making super creamy milkshake-like smoothies you practically need a spoon to enjoy. The trick is to use a food processor instead of a blender.
I discovered this method after looking at some super beautiful smoothies on instagram that looked impossibly thick and creamy. I had no idea how they did it, so I started watching their instagram stories constantly in hopes that one of them would share how they did it. And alas, I saw one smoothie fresh out of the food processor looking just as dreamy as the photos in their feed. I immediately went to try it out and it worked like a dream. The best part is that you don’t really need a lot of liquid, some recipes don’t need any at all. If you don’t have a food processor, then definitely add some liquid. My favorite is unsweetened vanilla almond milk.
This creaminess is especially important with a snickerdoodle smoothie. It gives it a more indulgent mouthfeel to really drive home the treat-feel of a snickerdoodle. To get the depth of flavor of a cookie, I use Maranatha Almond Butter that I’ve bought from Walmart. What I like about the Maranatha Almond Butter is it’s amazing flavor thanks to their high quality organic nuts. In fact, MaraNatha is one of America’s largest producers of high quality natural, organic nut butters.
If you want to know where to get the MaraNatha Almond Butter at Walmart, here is a shot of where the are in the shelf. Don’t forget to use this coupon and earn cash back with Ibotta
- 2 frozen bananas
- 4 dates
- 3 tablespoons MaraNatha Creamy No Stir Almond Butter
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup almond milk
Add all the ingredients to a food processor. Process on the highest speed until the mixture becomes thick and creamy - about 3 minutes. If you don't have a food processor, or would prefer to use a blender, double or triple the amount of almond milk
Pour into glasses and serve
Store opened Maranatha Almond Butter in the refrigerator