In a powerful food processor, blend all the ingredients into a very smooth, creamy drink. Taste and sweeten with maple syrup, to taste.
Pour into an ice cube tray. Freeze for eight hours (or overnight). Keep the ice cubes in an airtight freezer bag for up to two months.
When serving, place 8 ice cubes into a Mason jar. Cover with approximately 125 mL (½ cup) of chocolate milk or milk. Close the jar. Allow ice in the drink to melt at room temperature for approximately 20 minutes. Mix well and drink immediately.
Easily double the recipe to always have smoothie cubes ready to go in the freezer!
Variation: Add 2.5 mL to 5 mL (½ to 1 tsp.) ashwagandha, maca, or carob powder to taste.