1 tbsp maca powder
1 + 1/2 tbsps cacao powder
450–500 ml almond or hazelnut milk
1 small banana (or 100g silken tofu, but that isn’t raw)
1 tbsp ground flaxseed
1 tbsp chia seeds
1 tsp agave or maple syrup (optional)
Blend everything until smooth.
The hazelnut milk gives it an extra Christmas-y flavour, something I think we’re all in need of on this foggy, miserable day in London. You can add more or less almond milk to suit your preferences. This smoothie was incredibly thick, almost like a mousse. Dessert for breakfast, anyone?