This dessert smoothie is decadent, but healthy. It’s bursting with the deep, nutty flavor of toasted pecans and coconut.
I was in Kroger’s the other day and I saw some almond milk that caught my eye, Toasted Coconut Almond Milk by Califia Farms (this is not sponsored by them–they do not know me), and into the buggy it went.
And it kind of irritates me when I hear bloggers say “You guys, I am just *so* obsessed with such and such”…..
BUT YOU GUYS! I AM JUST *SO* OBSESSED WITH IT!
Gah. Did I just say that? But it really is super delicious and I love that it is clean with no carrageenan in it. A total bonus.
But anyway, this smoothie was kind of an accidental discovery. I had made an Italian Cream cake for a church gathering a few weeks ago, and I always pack toasted pecans and coconut on the sides of the cake. I had some leftover, so I put it in my freezer. The morning I was going to try the new almond milk in a smoothie, I thought I might do a tropical version with some mango, but when I opened the freezer door, there sat the toasted pecans and coconut basically screaming at me to throw them in.
So I did, along with a banana and some dates.
And my dream smoothie was born.
And I realize this is heavy on the calories, but it is plant based, and all things in moderation, right?
- If you would rather have raw ingredients, you can leave the pecans and coconut untoasted, but I promise you toasting the nuts and coconut intensifies the flavor a ton.
- I just add ice until I get the desired thickness.
- I consider this more of a dessert smoothie.
- 1 cup toasted coconut almond milk (I use Califia brand) or vanilla almond milk
- 2 medjool dates (I soak mine overnight)
- 1 medium banana (frozen, if possible)
- ¼ cup toasted pecans
- ¼ cup toasted flaked coconut
- Blend all ingredients together on high in a blender, using as much ice as you want to make it as thick as you want.