Add all ingredients to the carafe of a blender, cover, and pulse until the mixture is smooth and uniform. (About two minutes)*The smoothie will be thick.
1-2 cups almond milk, 1 ½ cup frozen cauliflower, 1 serving protein powder, 2 tablespoons chia seeds, 1 tablespoon unsweetened cocoa powder, 1 tablespoon olive oil, 2 teaspoons maple syrup, ⅓ teaspoon ground cinnamon, ¼ teaspoon sea salt
Pour into a glass and enjoy while cold.
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Notes
ModificationsYou can use whichever type of plant-based or animal milk you prefer. Just note that this will change the macros.Neutral-tasting protein powder or collagen peptide powder works best here so that the flavor of the other ingredients can come through. Or you can reduce your ingredient list by using a dark chocolate protein powder.Feel free to try other sweeteners to suit your needs. In addition to maple syrup, I've had great results with Medjool dates, honey, agave nectar, stevia, and monk fruit!Use plant-based milk and vegan protein powder to make this recipe vegan-friendly.StorageStore leftovers in an airtight container in the refrigerator for up to three days. Some separation may occur, so give it a good shake or stir before enjoying again.Freeze in an airtight, freezer-safe container for up to three months, and thaw out overnight in the refrigerator before consuming. Alternatively, you can freeze the raw ingredients using my frozen smoothie packs method for quick and easy prep in the morning!