Recipe By Jana Baldwin
My annual “April Cleanse” always inspires new delicious and healthy smoothie recipes. This year was no exception, and this smoothie really stood out in front of all new variations I experimented with, so I’m sharing it with you!
Carob is a wonderful substitute for cacao and cacao products, and since cacao triggers migraines in my Husband Andy, I use it instead of cacao in my recipes. I love its bittersweet flavor, the fact that it is high in fiber, an excellent source of vitamin A, B2, B3, and B6, and that it is stimulant free! Enjoy this smoothie for breakfast, lunch, or dinner. In fact, it tastes so much like chocolate pudding (seriously, no kidding!) that you can even enjoy it for dessert.
- 1 and 1/2 cups fresh coconut milk or 1 can of full-fat coconut milk
- 1 and 1/2 cups filtered water
- 1 avocado
- 2 cups fresh baby spinach, packed
- 4 pitted Medjool dates, soaked 5 minutes + soaking water
- 2 Tbsp raw carob powder
- 2 Tbsp chia seeds
- 1 tsp pure vanilla extract
- pinch of sea salt
- 1/2 cup ice
- 1/4 tsp (heaping) espresso powder (optional)
- 1 Tbsp bee pollen (optional)
Add all ingredients to a high-speed blender and blend until fully incorporated (about 1 -2 minutes). Smoothie takes on a pudding-like consistency when ready. Keeps well in the refrigerator in an air-tight container for a couple of days.
Makes 2 large smoothies.