Black Forest and Caramel Apple Pie Smoothies

Chocolate Coating Ingredients

• 25 g dark organic chocolate
• 1 tsp coconut oil
• Desiccated coconut

Smoothie Ingredients

• 1/2 scoop Bulk Nutrients Vanilla WPI/WPC
• 1 scoop Bulk Nutrients Chocolate WPI/WPC
• 1 Tbsp cocoa powder
• 5-6 large pitted cherries
• 150 ml milk
• 1 tsp vanilla essence
• 3 Tbsp Chobani Greek yoghurt
• 3 Tbsp lite coconut milk

Topping Ingredients

• 1 tub Chobani Greek yogurt
• 1 scoop Bulk Nutrients Vanilla Micellar Casein
• Cherry juice to drizzle
• Cacao nibs

1. Step 1: Make chocolate drizzle. Place mug in the freezer for about 10 minutes to chill. Meanwhile melt chocolate and coconut oil and once ready the process is to drizzle chocolate around the edge allowing it to run down. Sprinkle coconut onto the wet chocolate. Place in fridge until ready to use.
2. Step 2: Make smoothie. Add everything to a blender and blend until combined. Pour into mug.
3. Step 3: Make topping. Combine Micellar Casein and Chobani in a bowl until thick. Use the piping bag to top smoothie with topping and top with cherry juice/cacao nibs!

Crumble Ingredients

• 1/2 packet of Bulk Nutrients Vanilla or Cinnamon Pancake Mix
• 1 and a half Tbsp organic coconut oil or melted butter

Smoothie Ingredients

• 1 scoop Bulk Nutrients Salted Caramel WPI/WPC
• 4 Tbsp apple puree
• 1 tsp vanilla essence
• 3 Tbsp Chobani Greek yoghurt
• 150ml milk
• 3 Tbsp lite coconut milk
• 1 Tbsp pure or no added sugar maple
• Sprinkle of ground cinnamon and cloves

Topping Ingredients

• 1 tub Chobani Greek yogurt
• 1 scoop Bulk Nutrients Vanilla Micellar Casein
• Maple drizzle

1. Step 1: Make crumble. Combine the two ingredients into a ‘sand like’ consistency. Place onto a hot plate and cook until golden. Set aside.
2. Step 2: Make smoothie. Add everything to a blender and blend until combined. Pour into glasses.
3. Step 3: Make topping. Combine Micellar Casein and Chobani in a bowl until thick. Spoon into piping bag. Pipe topping mix onto smoothie and top with maple drizzle/crumble.