Turning sweet treats into green smoothies is my favourite thing at the moment! I think salted caramel anything goes down well, at least it does in my house! But as an ice cream, vegan version of course, it is particularly nice. My daughter loves it. And the version we do is super healthy, no added sugars, just delicious fruits, some tahini and himalayan salt. So I figured, this has to work as a green smoothie as well, I’ve made so many variations of popular sweet treats now I am not lost for ideas or in danger of getting bored with my morning smoothies! I could rave about the benefits of drinking them all day, see my first ever post where I introduce you to their powerful health advantages. You can do all kind of wonderful things with smoothies too, more than just a lovely smooth glass of goodness! I love green smoothie bowls, green ice creams- yes! I often make them thick, adding no water or very little water and popping them in a bowl or a nice glass with some chia pudding in the bottom for extra fats, as you can see here. The possibilities are almost endless.
So with this yummy smoothie, as with all others, you can omit or reduce the water to make it nice and thick and a serving suggestion, as pictured, is to add some chia pudding in the bottom. See my Chia Pudding recipe.
Preparation Time: 5 minutes
Makes 2 servings or 1 large serving, as a full meal.
- 4 large ripe bananas
- 5 medjool dates
- large dessertspoon tahini
- 2 large handfuls spinach
- 1/2 teaspoon himalayan pink salt
- 500-750ml water ( optional )
- Blend all ingredients together in your blender on high until well combined.
- Serve immediately.