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Smooth chocolate almond banana shake with sea salt on dark travertine and ivory linen.

Crowe’s Kitchen

Salted Chocolate Silk

Almond butter, frozen banana and a tiny pinch of salt add a nutty twist to Dutch chocolate.

Made with Creamy Dutch Chocolate IsaLean

5 minutes · Makes 1 shake

A creation by Capt. Solomon D. Crowe

Original recipe concept; kitchen testing is pending. Image is a serving illustration.

Ingredients

  • 2 scoops Creamy Dutch Chocolate IsaLean
  • 8–10 US fl oz cold water
  • 1 tbsp smooth almond butter
  • ¼ frozen banana
  • Tiny pinch of salt

How to make it

  1. 1

    Add 8 US fl oz cold water to your blender.

  2. 2

    Add the IsaLean powder and all the remaining ingredients.

  3. 3

    Blend for 30–45 seconds, or until smooth. If needed, add a little more cold water, using up to 10 US fl oz in total, and blend again.

  4. 4

    Pour into a glass and serve cold.

Start with only a tiny pinch of salt; it should sit in the background of the chocolate flavor.

Need the shake base?

Choose Creamy Dutch Chocolate IsaLean for this recipe. Check the label for current directions and allergens; availability varies by market.

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