I’m not a person who needs chocolate daily to survive, but I like it. I’ve been experimenting with smoothies for breakfast, and wanted to try some chocolate combinations.
The Cherry Cacao Smoothie above was a good first attempt. Part of this was a total win… frozen tart red cherries, frozen banana, unsweetened coconut milk, some Pure Via powdered stevia, a scoop of Vega Whole Food Smoothie Infusion, and a few leaves of boston lettuce. Yum. I always try to include a leafy green in my smoothies, and boston lettuce is sweet, watery goodness.
Then I added about one tablespoon of raw cacao nibs. They blended up just a little, resulting in a crunchy-weird texture, but they were not bad. I enjoyed the bursts of strong, dark chocolate flavor. I will try this again, but grind the cacao nibs before adding them to the mix.
The Chocolate Strawberry Smoothie turned out with a better texture, although I opted for a fresh banana versus the frozen ones I usually use, mostly in the interest of time. (Note: when freezing bananas for smoothies, peel them first, then throw them into a gallon-sized freezer bag or plastic container.) This one contained almond milk, which worked well with the unmeasured amount of cocoa powder I dumped into the blender. I added too much cocoa powder, as you can tell from the dark, rich color. I also added some green ingredients (Vega Smoothie Infusion and boston lettuce) and powdered stevia to balance out the bitterness of the cocoa.
With a bit less cocoa and a frozen banana, this would taste like a really good milkshake. Not bad for breakfast.