Please make this.
This yummy, frothy, rich, sweet, chocolatey, coconut-ty, delicious, dessert-like smoothie has been happening almost everyday for me.
I. Can’t. Get. Enough.
Let’s talk about it. Remember the last post when I made the peanut butter mouse parfaits with whipped coconut cream, and in order to make the whipped coconut cream, you have to pour off the coconut milk liquid that did not solidify? Well, THIS is what you can do with it.
So, let’s talk about cacao powder for a minute and how it’s different from cocoa, besides just the spelling. It’s confusing to see these two words side by side, I know. They’re so close.
(This is the way you pronounce cacao, by the way. It really has a nice ring to it.)
Cacao powder tastes a LOT like cocoa, because it’s practically the same thing, coming from the same plant, the cacao plant. Both powders come from the beans on the plant, the cocoa bean.
But, in a nutshell, here’s where it’s different. It’s in the processing.
Cocoa Powder= Roasted and Heated
And anytime things are heated, they lose some of their nutritional value. Here is an article that dives a little bit deeper into the cacao/cocoa issue.
Alright, so for the last almost two years that I’ve been on my healthy eating journey, I have been consuming large quantities of raw foods. Raw is where it’s at for me. That doesn’t mean that I don’t eat cooked veggies and grains. I do. But I’m a STICKLER about getting in my raw foods everyday. Usually this happens in the form of fresh juice, a smoothie, or a salad.
So cacao is fitting right in with my lifestyle.
A raw superfood.
And it tastes very close to chocolate, so it’s like a healthy treat, filling the chocolate-shaped hole in my heart.
Use cacao powder when you are eating raw, because then you will get the fullness of it’s antioxidants and all it’s other good stuff. Use cocoa for baking and cooking, because it has already been roasted and it’s lost some of it’s nutritional value anyway.
I still like cocoa, by the way. But cacao for my smoothies and raw desserts. Forever.
Also, new feature on my blog. I have tried before to put the nutritional value in my recipes, but I wasn’t consistent because I didn’t have a good program. But I recently found this awesome program called Nutrifox that I just love, so I will be posting nutritional value for my recipes from here on out.
By the way, I never, ever, ever count fat or calories, but a lot of people do, so this is for you, calorie counter person.
Also, this came in around 350 calories for a serving, but read my notes on how to make it about a 100 calories less.
PSA: I cannot get the code to show the nutritional information box embedded correctly. I will add that feature as soon as I figure out the problem, but if I’m honest, that will be several weeks from now because I am going out of town soon. I’m sorry. I’m deflated about it too.
UPDATE: It finally works! Scroll all the way to the bottom for nutritional information.
PS. My blender is on it’s last leg. This would definitely be smoother in a more powerful blender like a Blendtec, but this girl is making her blender last, even with occasional smoke coming out of the base. :/
Here are my notes:
–To make it about a 100 or so calories less, leave out the chia seeds, and reduce the coconut milk two 2 tablespoons.
–You could also replace the banana with dates to sweeten it.
–If your are vegan, use maple syrup instead of honey.
–I order mine cacao online. I also got a really good deal at TJ Maxx on some raw organic cacao the other day for about 6 bucks.
–I only buy organic cacao powder, and most store-bought cocoa is not organic, so there is no telling what it has been sprayed with.
- 1 cup crushed ice
- ½ cup almond milk
- ¼ cup coconut milk
- 1 tablespoon cacao powder
- 2 tablespoons shredded or flaked coconut
- ½ banana, frozen
- 1 tablespoon honey (use maple syrup if vegan)
- ¼ teaspoon coconut extract
- 1 tablespoon chia seeds, optional
- Blend all ingredients in a blender until smooth.