I’ve been on such a smoothie kick lately. They are just so perfect for satisfying any dessert cravings that might hit. And let me tell you, they hit hard sometimes. Please, tell me you get them too! So, it’s nice to have something I feel good about that gives me the flavors I’m looking for. In this case, chocolate covered strawberries.
With Valentine’s Day around the corner and falling on a weekend this year, I though a Chocolate Covered Strawberry Smoothie would be perfect. It could be a quick and easy breakfast, an afternoon treat or a dessert that leaves you feeling great. This easy recipe has simple ingredients that add up to under one hundred and twenty-five calories per serving. How’s that for a low calorie, filling treat?
The trick to creating healthy smoothies that taste like desserts is keeping the ingredients simple, plant-based and omitting any refined sugar. You probably already know that I love using unsweetened almond milk in most all of my smoothies. The reason is unsweetened almond milk has just thirty calories per cup, with no saturated fats and more calcium than dairy milk. Plus, there’s no added sugar, giving you the ability to sweeten your smoothies using just fruit alone or something natural, like a bit of pure maple syrup.
Freezing your fruit beforehand and adding some ice also gives you a nice thick smoothie that feels richer and almost like ice cream-like. Frozen bananas are wonderful as well. They add a creaminess and some body to the smoothie, while giving it some natural sweetness. You can’t even taste the banana once you add all of your other ingredients.
Chocolate Covered Strawberry Smoothie
Ingredients
- 1 1/2 cups unsweetened almond milk or other plant based milk
- 1/2 cup ice cubes
- 8 medium strawberries hulled and frozen
- 1/2 banana frozen
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup or one pitted date
- grated dark chocolate for garnish optional
Instructions
- Place all ingredients, up to and including the maple syrup, into your blender. Process on high speed for 30 to 45 seconds or until smooth.
- Divide in two tall glasses. Garnish if desired.
This looks so delicious-but I am allergic to bananas. Any suggestions for substitutions? Thanks!
Thanks so much, Chelsea! Absolutely! You can use a half of an avocado in place of the banana to create a creamy texture. You’ll also need to up the sweetness without the banana, so adjust the maple or pitted date to taste. Hope you love it! :)
Just getting caught up on feedly right now and I see so many great posts from you! Chocolate strawberry smoothie sounds so good to me right now. :) And those polka dot straws are the cutest. Hope you are well friend!
Welcome back, Emily! Sounds like you had a great trip and came back to some yummy comfort food! Thanks so much…yes, I love those straws, but admittedly, only use them for photos! ;)
It;’s amazing what a difference a little cocoa powder can make, this is definitely a breakfast worth getting out of bed for :)
Thanks so much, Sue! :)