If you know me at all, you know my weakness when it comes to dessert: COOKIES!! I absolutely LOVE the Cookies & Creamy Shakeology, because of this usual craving. Plus, now that the weather is getting warmer, I've been starting to crave cookie dough ice cream! So when I found this recipe, I knew I had to try it and enjoy it regularly. This is fun to make too, because J & Z can enjoy the sweet treat with me too. 💞
2 large bananas, chopped, frozen
2 scoops Cookies & Creamy Plant-Based Vegan Shakeology
1 Tbsp. pure maple syrup
½ tsp. pure vanilla extract
¼ cup unsweetened almond milk
1 Tbsp. + 1 tsp. cacao nibs
Place bananas, Shakeology, maple syrup, extract, and almond milk in a food processor or high-powered blender; cover. Pulse for 2 to 3 minutes, or until very smooth, scraping down sides as needed.
Divide mixture evenly between fours mall bowls; garnish evenly with cacao nibs.
Or, store in an airtight container in freezer for up to 4 days until ready to eat. If frozen, set out at room temperature for 15 minutes to soften before serving.
Portion Fix Containers: 1 Purple, ½ Red, 1 tsp.
2B Mindset Plate: Enjoy as an occasional treat. Be sure to track it.
Recipe and photo from Beachbody's blog here.