Cocoa Banana Soy Smoothie

• 350 g (about 1 1/2 cups) chilled unsweetened soy milk — Unsweetened soy milk
• 60 g (about 1/2 medium) fresh banana, peeled — Fresh banana
• 40 g (2 1/2 tbsp) natural peanut butter — Natural peanut butter
• 10 g (about 1/2 large) Medjool date, pitted — Pitted Medjool dates
• 2.6 g (about 1 tsp) unsweetened cocoa powder — Unsweetened cocoa powder
• 0.5 g (about 1/4 tsp) ground cinnamon — Ground cinnamon

Method

1. 1Prepare the fruit and cocoaPeel the banana, working carefully so the prepared pieces are even.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Pit the datePit the date and inspect it for hard fragments, then weigh 2.6 g cocoa so the finished serving stays near its declared 6 mg caffeine level.2 minLook for: The banana is peeled, the date is completely pit-free, and the cocoa is level at the exact measured weight.Safety: Discard every date-pit fragment, avoid inhaling loose cocoa, and keep soy milk at 40°F or colder.
3. 3Blend until glossyAdd soy milk to the blender first, followed by banana, peanut butter, date, cocoa, and cinnamon.Look for: Everything is evenly positioned and ready for the next action.
4. 4Continue blend until glossySecure the lid, blend on low for 15 seconds, then on high for 60 seconds.1 min 15 secLook for: The smoothie is glossy and evenly cocoa colored, with no banana pieces, date skin, peanut-butter streaks, or dry cocoa pockets.Safety: Keep one hand on the secured lid, never insert utensils near moving blades, and unplug before scraping; declare peanut and soy.
5. 5Rest and serveRest the closed blender for 90 seconds, pulse for 10 seconds to release any settled cocoa.2 minLook for: The mixture is evenly processed and ready for the next action.
6. 6Pour the complete batch into one 450 ml glassPour the complete batch into one 450 ml glass.Look for: The smoothie is thickly pourable and uniform, and no dark cocoa sediment remains in the jug.Safety: Serve promptly or transfer to a clean sealed bottle and refrigerate immediately at 40°F or colder; the complete serving contains about 6 mg caffeine.