If you’d dropped into my house this week, you would have found me head first in the blender, chocolate smeared from one side of my face to the other, tongue wrapped around a wooden spoon. You see, I decided I’d take all my favourite wholefood treats, throw them in a blender and see what happens.
Turns out there is no such thing as too much of a good thing.
This vegan chocolate smoothie, or what I have coined the coconutty chocolicious thickshake (try saying that three times fast), is like cake batter. You will want to lick up every single sweet drop (Just keep your tongue away from sharp objects, like the blender blade for example. Don’t say I didn’t warn you).
♥ What goes in:
1 frozen banana
1 medjool date, pitted
1 teaspoon of vanilla extract
1 tablespoon of raw cacao powder
1/2 cup of coconut milk, chilled
1/2 cup of filtered water
1 teaspoon of nut butter (I used peanut butter)
1 teaspoon of coconut oil, melted (optional – for a thicker, creamier thickshake that keeps you full for longer and stops sugar cravings in their tracks)
1/4 cup of shredded coconut
1/2 teaspoon of cinnamon
A dash of salt
♥ The doing:
If you have a high powered blender, place all ingredients into the blender and blend until smooth.
If you are using a lower powered blender, place all ingredients except the coconut oil into the blender and blend until smooth. While continuing to blend, add the coconut oil. This will prevent the oil from hardening as it combines with the shake.
If you’re thinking, why the heck does Alana add salt to this recipe? That’s a very good question. One I asked only just recently too. Turns out, salt enhances the sweet flavours, especially the vanilla. So make sure you include this guy – he’s important.