Peel the ripe banana and break it into 2–3 pieces. Hull the organic strawberries by removing the green tops and quarter larger strawberries so they blend evenly.

Combine base ingredients

Add the banana pieces, hulled strawberries, chilled coconut water, and unsweetened cocoa powder to a high-speed blender. If using Greek yogurt for extra creaminess, add it now.

Blend on medium-high for 30–45 seconds until the mixture is smooth and homogenous. If the mixture seems too thin, add the ice cubes and blend another 15–20 seconds to reach desired thickness.

Flavor & Texture

Add crunch and spice

Stop the blender and add the cacao nibs and ground cinnamon. Add the lemon or lime juice and the maple syrup or honey if using. Pulse the blender 3–4 times to incorporate the nibs and cinnamon without fully pulverizing the nibs — you want small crunchy bits.

Taste the smoothie and adjust sweetness or acidity: add another 1/2 tsp maple/honey for more sweetness or another 1/4 tsp citrus juice to brighten. If too thick, add up to 2 tablespoons (30 ml) more coconut water and blend briefly.

Serve & Garnish

Pour the smoothie into a chilled glass (about 12–16 oz capacity).

Sprinkle the extra 1/2 tsp cacao nibs on top, place the strawberry slice on the rim or floated on top, and lightly dust with the small pinch (0.1 tsp) of cinnamon for aroma and presentation.

Serve immediately with a straw. Stir briefly before drinking to distribute any cacao nibs that settled.