Ingredients

• 2 frozen bananas, sliced
• 1 - 1 1/2 cup Forager Vanilla Cashew Milk (or milk of choice)*
• ½ cup frozen spinach
• 1/3 cup fresh mint leaves, packed
• 4 ice cubes
• 1-2 tbsp maple syrup (or liquid sweetener of choice**)
• 1 tsp Matcha Love Culinary Matcha powder
• 2 tbsp cacao nibs
• Optional garnish: coconut whipped cream, fresh mint, cacao nibs

*You could substitute Forager Vanilla Cashew Milk for other dairy-free nut milks (e.g. Almond, Coconut, etc.). Regular milk works as well.

**Other liquid sweetener options include honey, agave, etc.

Directions

1. Add frozen bananas, 1 cup cashew milk, frozen spinach, mint leaves, ice cubes, 1 tablespoon maple syrup and matcha powder to a blender and blend. Mixture will be thick, so pause between blending to stir contents and scrape down sides of blender. Add up to an additional ½ cup cashew milk, if needed, keeping the mixture as thick as possible. Stop when mixture is smooth and creamy.
2. Taste and add additional maple syrup to sweeten, if desired.
3. Add cacao nibs to blender and pulse 1-3 times, just until mixed. Avoid over blending, as you want cacao nibs to still be visible. Transfer to two glasses and enjoy. Top with coconut whipped cream, fresh mint, and/or cacao nibs, if desired.