Bittersweet Chocolate Smoothie
Serves 1, makes about a 12 ounce smoothie
This is adapted from the “I Am Luscious” recipe in “I Am Grateful: Recipes and Lifestyles of Cafe Gratitude”. I highly recommend this fabulous book! Every recipe I’ve tried so far has been delicious. I used to cap the amount of cacao powder in my smoothies and nut mylks at 1.5T, but for that pure cacao flavor, I’ve learned you need at least 2T. Why not splurge, you only live once!
Ingredients
- ¼ cup brazil nuts or hazelnuts, unsoaked
- 2½ tablespoons cacao powder
- sprinkle Himalayan Crystal Salt
- 8 ounces water (or more, depending on thickness preference)
- agave nectar, to taste, (optional)
- ¼ of a vanilla bean
- 3 small Black Mission figs (about 1 oz.), or 2 Calimyrna figs, or 1 Turkish fig, unsoaked, stems removed
Preparation
Add half of the water with the rest of the ingredients, and start the blender on low.
After scraping down the mixture with the blender running, turn the blender up to high. When the mixture is smooth, add the rest of the water.
Pour into a glass, and enjoy! :)
Add more nuts, or another fig, if you want to thicken it up.
Comments
spiritedmama writes: (December 05, 2007)
This sounds fantastic!
shortnotgold writes: (December 06, 2007)
Ok. I’m drinking this now. It’s kind of thick so I added a bit of extra water to half along with a tsp. of raw agave syrup. The half I didn’t add extra water to is now my chocolate pudding for dinner. Good stuff. I now have a recipe for chocolate pudding that doesn’t have an aftertaste of tofu or texture of avocado. (I like my avocados in chunks). The figs make it taste alive.
zhanna8 writes: (December 13, 2007)
it sounds wonderful! ~thank you, i would love to try this…
achin70 writes: (December 14, 2007)
Thanks to all for the feedback. Let me know how it turns out for you!
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