I never quite understood why I would want to drink my breakfast. However, chilled smoothies filled with fruit and seasonings have been perfect before and after my bicycle rides.
I am currently testing recipes for Tess Challis‘ upcoming superfoods cookbook and have been loving her smoothies! Her “Maca My Day” smoothie is what got me hooked, and it is wonderful with frozen bananas and the malty goodness from maca. She has a few delicious smoothies planned for the cookbook, and I took some liberty to create my own variation.
Perfect for breakfast, a delicious treat for dessert, enjoy this smoothie guilt-free as it is packed with frozen banana, raspberries, chia seeds, toasted carob and vanilla.
Chocolate and raspberry pair well together. Except I didn’t use chocolate. I used toasted carob powder, which has a flavour similar to chocolate without the caffeine. Carob is a bit sweeter than cocoa, and definitely sweeter than raw cacao, so I didn’t feel like this smoothie needed any additional sweetener, but add to taste. Maca is also wonderful in it, but completely optional.
Chocolate Maca Raspberry Smoothie
1/2 very ripe banana, frozen in small slices
1/2 cup raspberries, frozen
1 tbsp chia seeds
2 tbsp toasted carob powder (or 1.5 tbsp cocoa)
1 tsp maca (optional)
1 tsp vanilla
agave nectar or maple syrup, to taste (I did not use any)
1/2 cup soymilk or other nondairy milk
1. Blend all ingredients except soymilk together in a food processor or blender.
2. Drizzle in the soymilk to obtain your desired consistency and blend further