You know what’s really embarrassing? Planning on posting a recipe in August before college starts and then two months later you still haven’t posted it. And add to that the fact that you only shared one recipe in summer…But summer was amazingly busy–visiting family and friends all over Europe (Serbia, Croatia, Germany, and Greece), making road trips with my family, and going to a leadership camp– now that’s my kinda busy, even though it also kept me away from food blogging. But now with college in full-swing I’m turning back to food and photographing it in a desperate attempt to forget the fact that I actually have assignments due soon.
Even though I don’t think smoothies can ever be outta place. There’s nothing better than waking up in the morning and looking forward to starting the day with a tastes-like-dessert-but-it’s-healthy smoothie.
And this smoothie bowl fits the bill. It’s my new favorite smoothie–EVER. Toasted coconut: check. Almonds: check. Chocolate:check. No sugar: check (yes!!). Tastes like dessert but it’s healthy and filling: double check!! It’s like your hopes and dreams in a bowl–and you can eat it. Which is always a major plus
You seriously can’t go wrong with this recipe. Add more or less of the ingredients based on your taste (this goes especially for the milk: I used 3/4 cup because that yielded the consistency I like. If you like thicker smoothies, try adding 1/2 cup; if you’re more into thinner smoothies, add 1 cup)
(You don’t HAVE to toast the coconut, but, you guys, it takes like 5 minutes and it adds so much YUM to the smoothie. If you’re really against it, though, fine. Be like that 😉
- ¼ cup almonds
- 2 pitted dates
- ½ cup coconut
- 2 tbsp cocoa powder*
- ¾ cup milk of choice
- dash of vanilla extract
- dash of cinnamon
- 1 tbsp ground flax (optional)
- 1 frozen banana**
- toppings:oats***,chia seeds, cinnamon, etc
- Soak the almonds and dates overnight (or for at least 30 minutes). ****
- Toast the coconut on broil in a non-greased baking pan until lightly browned, stirring frequently. Let cool.
- In a blender add the drained almonds and dates, ½ of the toasted coconut, cocoa powder, milk, vanilla, cinnamon, ground flax (optional), and frozen banana. Blend on high until smooth.
- Top with the rest of the toasted coconut and any other toppings you enjoy!
**Cut the banana into fourths (or so) and freeze overnight (or for at least 3 hours)
***If gluten-intolerant, check that your oats are gluten-free
****Soaking the almonds overnight not only softens them but also makes it easier for them to be digested. Soaking the dates makes it easier for them to blend into the smoothie.