Chocolate Smoothie (p.30)

We love this recipe for its simplicity and reliable tastiness. Stick to the more intense fruits for flavor, and use bland fruits such as apples, bananas, and pears for substance and sweetness. Avoid using citrus; it’s too pulpy. If the fruit doesn’t come out sweet enough on its own, substitute 1/4 cup of chocolate chips for the cocoa powder. Now is the time to use up any ugly, abandoned, or forgotten fruit; it still tastes delicious in a smoothie!

Makes about 2 cups
Takes about 10 minutes

  • 10 ounces frozen local fruits (blueberries, strawberries, mango, etc.)
  • 3 tablespoons cocoa powder and/or 1/4 cup chocolate chips
  • Plant milk (as needed)
  • 2 tablespoons nut butter or seeds (optional)
  • Spices (optional)

Drop the fruit into the blender, and add the cocoa powder. If you’re using chocolate chips, don’t add them yet. Add any nut butter and spices. Pour in enough plant milk into the blender to just cover the berries.

Blend until smooth, which is usually when you start to see a consistent funnel shape swirling at the top of the smoothie. Depending on the blender, you may need to turn it off briefly and use a utensil to jab at the fruit a little to break it up, or add a little more plant milk to help it blend.

After the smoothie is smooth, drop the chocolate chips into the blender and blend them until they reach the size you’d prefer. They turn into micro-chips very quickly, so this may only take a few seconds.

Use a rubber spatula to scrape every last drop of smoothie from the blender into a glass.

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