1/2 frozen banana
1/2 tsp vanilla extract
1 can coconut milk, refrigerated overnight
0.24 oz peanut butter (approx 2 tbsp)
1/2 cup plant milk
0.2 oz Raw Cacao
Pinch of Pink Himalayan Crystal Salt
1 tbsp Shredded Coconut
1 tbsp Collagen Beauty
1. Gently melt peanut butter in a saucepan or in a microwave. Set aside.
2. Toast coconut in a dry pan on a medium heat for 2-3 minutes or until golden brown.
3. Add banana, avocado, cacao, Collagen Beauty, plant milk, sweetener of choice & vanilla extract to a blender, blend until combined.
4. Scoop out 1 heaped tbsp set coconut milk fat that has separated from the liquid, carefully place on top of smoothie, then drizzle with peanut butter and top with toasted coconut.