I’m very into this Cacao Raspberry Smoothie right now. It’s not too sweet but satisfies the cravings. Also, who doesn’t love an excuse to have chocolate for breakfast?
I drink a smoothie every day largely for survival. In my mid-twenties, I developed food sensitivities to gluten, dairy, and egg white which unfortunately eliminated most traditional breakfast foods for me. Smoothies are the easiest option so I’ve created a few staple recipes to keep my breakfast interesting.
I try to supercharge my smoothies so that my first meal of the day is packed with nutrition. Whenever possible I use organic produce and high-quality ingredients. I’d love to make non-dairy milk from scratch and whip up my own cashew butter but I just don’t have the time. Instead, I opt for brands with minimal processing and additives.
I don’t use an exact recipe every time I make this but for the sake of this post, I’ve experimented a bit with the measurements.
½ cup frozen organic raspberries
1 tsp raw cacao (I use Navitas Organics)
3-4 pitted dates (give each one a squeeze to ensure the pit has been removed)
2 tablespoons of cashew butter (I use the Whole Foods 365 brand but Once Again Cashew Butter is cleaner if you prefer)
Coconut milk (I use So Delicious’s unsweetened coconut milk)
Optional Supercharge Ingredient: Kefir
I’ve been making my own coconut kefir to support my gut health. Typically, I add ½ a cup to my morning smoothie. Homemade kefir contains some of the most potent and effective probiotics (even more so than supplements). Store-bought kefir still has some benefit but homemade is the best. This cacao raspberry smoothie tastes lovely with or without the kefir.
Blend all of your ingredients in the highest quality blender you have. I’ve invested in the Vitamix because I use it every day and it makes the smoothest smoothies you will ever drink. Enjoy!
P.S. Chocolate for breakfast makes Monday’s a little less blah.