Ingredients:

  • 1/2 medium ripe avocado (75g)
  • 1 large frozen banana (120g)
  • 1.5 cups unsweetened almond milk (355ml)
  • 1 tbsp all-natural almond butter (16g)
  • 1 tsp pure vanilla extract (5ml)
  • 1 tsp Grade A maple syrup (7g)
  • 1 pinch fine sea salt (0.5g)

Instructions:

  1. Pour the almond milk. Always start with your liquid at the bottom to create a whirlpool that pulls the solids down.
  2. Add the vanilla and maple syrup. Mixing the liquids first ensures the sweetness is distributed evenly.
  3. Scoop in the almond butter. Note: Placing this in the middle prevents it from sticking to the dry blender lid.
  4. Add the ripe avocado. Drop the 75g of green goodness right on top of the liquid.
  5. Toss in the frozen banana. These heavy chunks should be the last thing in, as their weight helps push everything into the blades.
  6. Sprinkle the sea salt. Just a tiny pinch — trust me, it changes the whole game.
  7. Start on low speed. Increase the power gradually over 15 seconds to avoid air pockets forming around the blade.
  8. Blend on high for 45 seconds. Watch for a deep vortex to form in the center of the jar.
  9. Check the consistency. It should look like melted soft serve ice cream and have zero visible green specks.
  10. Pour and serve immediately. Use a chilled glass to keep that velvety flavor at its peak.