PB Hot Chocolate

• 1 - 2.7 oz package of Taza chocolate cinnamon discs, chopped
• 1 c whole milk or almond milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• heavy pinch of sea salt
• 4 large bananas, frozen and sliced
• 3 tbsp peanut butter

Coconut whipped cream

• 1 can of coconut cream
• 1 tbsp maple syrup
• 1 tsp vanilla

Smoothie Bowl Toppings

• Sliced fresh bananas
• Raw cacao nibs
• Unsweetened coconut flakes
• peanuts
• chia seeds

Coconut Whipped Cream

1. Add coconut cream to a stand mixer, with a whisk attachement, and beat on high for 1-2 minutes, until nice and fluffy.
2. Add in maple syrup and vanilla extract and beat for another minute.
3. Remove bowl and set aside.

Frozen PB Hot Chocolate

1. Add milk into a small saucepan over medium heat to warm.
2. Add in chopped chocolate, vanilla extract, maple syrup, and pinch of sea salt.
3. Whisk until the chocolate has melted and the ingredients are combined.
4. Remove from heat, pour into a storage container, and allow to chill completely in the refrigerator.
5. To a high powered blender add the chocolate mixture, bananas, and peanut butter. Blend on high for approximately 1 minute.
6. Serve in bowl with whipped cream and choice of toppings.