• 1 over-ripe banana
  • 1 tablespoon of my homemade cashew butter
  • Half to a full tablespoon of cacao powder
  • 1-2 dates
  • 400 milliliters of plant based milk
  • A pinch of cinnamon
  • A pinch of Himalayan or rock salt
  • Ice to serve
  • For the butter:
  • 300 grams cashews
  • 1 teaspoon vanilla powder
  • 1 teaspoon Himalayan fine sea salt


  1. Peel and cut the banana into bitesize pieces and place in a freezer bag. Freeze for a minimum of 2 hours.
  2. Once the banana has frozen, add all the ingredients into a blender.
  3. Once everything has blended, pour into a glass and serve with ice and a straw.
  4. For the butter:
  5. Pre-heat the oven to 180 degrees. Pour the nuts onto a baking tray and place in the hot oven for 10 minutes.
  6. Place the cooled cashews into the blender, scraping down the sides with a knife if they get stuck as they grind down.
  7. After about 10 minutes, they should have turned into a creamy consistency, then add in the salt and vanilla and blend for another minute.