Samoa Smoothie - A Creamy, Caramel-Coconut Chocolate Treat

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Prep Time 10

Total Time 10

Servings: 2 servings

Frozen banana (1 medium): for creaminess and natural sweetness.
Pitted dates (2–3): for caramel flavor. Use Medjool if possible.
Coconut milk (3/4 cup): canned for richness or carton for a lighter version.
Unsweetened shredded coconut (2 tablespoons): adds texture and coconut flavor.
Unsweetened cocoa powder (1–1.5 tablespoons): for chocolate depth.
Vanilla extract (1/2 teaspoon): rounds out the flavor.
Sea salt (a small pinch): enhances the caramel vibe.
Ice (1/2–1 cup): for thickness and chill.
Optional add-ins: Greek yogurt or dairy-free yogurt (1/4 cup) for extra creaminess and protein.
Protein powder (1 scoop), chocolate or vanilla.
Espresso shot or instant coffee (1/2 teaspoon) for mocha vibes.
Maple syrup (1–2 teaspoons) if you want it sweeter.
Chocolate chips or cacao nibs (1 tablespoon) for crunch.
Toasted coconut flakes for garnish.
Chocolate drizzle (melted dark chocolate or sugar-free syrup) for a cookie-like finish.

Prep the dates: If your dates are firm, soak them in warm water for 5 minutes, then drain. This helps them blend smoothly.
Toast the coconut (optional but recommended): Add shredded coconut to a dry skillet over medium heat. Stir for 2–3 minutes until golden and fragrant. Let cool.
Load the blender: Add coconut milk, frozen banana, dates, cocoa powder, vanilla, salt, and ice. Start with 1/2 cup ice and add more if needed.
Blend until very smooth: Start low, then increase to high for 30–45 seconds. Scrape down sides if needed.
Adjust: Taste and add more cocoa for chocolate intensity, a dash of maple for sweetness, or a splash of milk to thin.
Finish: Pulse in toasted coconut for texture or sprinkle it on top. Drizzle chocolate down the inside of your glass if you’re feeling fancy.
Serve immediately: Pour into a chilled glass and top with coconut flakes and a pinch of salt. Add a straw and enjoy.