


Ingredients:
Smoothie
1 Handful (~1 C) Fresh Spinach (I like to remove any long stems)
1 Cup Frozen Blueberries + extra for garnish
2-3 Tbsp. Agave Syrup
2 tsp. - 1 Tbsp. Dark Chocolate Cocoa Powder (I used Hershey's Special Dark)
1/2 Banana (optional)
1 C Non-Dairy Milk (I used Almond Milk)
Peanut Butter Whip
1 1/2 C Cool Whip
1/4-1/2 C Creamy Peanut Butter
Directions:
Smoothie:
Put the spinach & blueberries into the blender. Depending on how sweet & how chocolatey you want the smoothie, add in 2-3 Tbsp. of agave syrup & 2 tsp. up to 1 Tbsp. of cocoa powder. Add in 1/2 banana if you'd like (optional).
Pour in the non-dairy milk & blend until well combined, adding 1/4 to 1/2 cup more milk if needed.
If the color needs adjusting, blend in a few more spinach leaves or blueberries.
You can optionally add in flavorings like a sprinkling of cinnamon or anise extract, etc.
Pour the smoothie into a large tumbler set on a plate (to catch any over flow once the whip is put on).
Peanut Butter Whip:
In a medium bowl stir together the Cool Whip & 1/4 Cup peanut butter until completely combined. If you'd like it more peanut butter-y go ahead & add in another 1/4 cup to make it a full 1/2 cup.
Spoon the mixture into a sandwich baggie & snip a nickel-sized hole from one corner.
Pipe a big swirl of whip on top of the smoothie.
Garnish with whole frozen blueberries.
You could also add a fresh mint leaf &/or dark chocolate shavings.


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