Thick and fudgy chocolate peanut butter smoothie

Ingredients

• 2 large or 3 medium ripe bananas, peeled and frozen into chunks
• 3/4 cup Silk Unsweetened Vanilla Almond Milk, or as necessary for consistency
• heaping 1/3 cup creamy peanut butter
• 1/4 cup unsweetened natural cocoa powder
• 1 teaspoon vanilla extract
• sweetener, to taste

Instructions

1. To the canister of a blender, add the bananas, 3/4 cup milk, cocoa, peanut butter, vanilla, and sweetener to taste.
2. Blend on high power until smooth. Add additional milk only as necessary or until desired smoothie consistency is reached.
3. Serve immediately. If desired, extra portion will keep airtight in the freezer for up to 1 month. Allow to come up to room temp for about 30 minutes before serving.

Bailey's chocolate mousse

Ingredients

• 2 tsp. unflavored gelatin
• 2 Tbsp. cold water
• ¼ c. boiling water
• ½ c. sugar
• 2 Tbsp. cocoa powder
• 1½ c. heavy cream, very cold
• ½ c. Bailey's, very cold
• 1 tsp. vanilla

Instructions

1. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
2. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
3. Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
4. Stir together sugar and cocoa in small mixing bowl; add heavy cream.
5. Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
6. Spoon into serving dishes and place in refrigerator to chill.
7. Chill 1 hour or until ready to serve.