Black Forest Smoothie

I have fond memories as a child of my parents hosting dinner parties for friends and family. Most of these memories revolve around the joy of choosing what dessert to eat, there would always be a beautiful selection of cheesecakes, gateaus and ice creams, and no matter what we picked we would always beg that my dad put the squirty cream on top because he would always put on waaay to much, which when you are a kid, is just enough. Around Christmas time the desserts were particularly magical, one that always sticks in my mind is black forest gateau; a rich chocolate cake, infused with cherry sauce, covered in cream, cherries and more chocolate. It was one of the Christmas flavours that always stuck in my head (even if I always picked the cherries off)

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I decided I wanted to recreate my Christmas memories of black forest gateau, but this time with my health wholefoods plant-based twist. All the flavour, but leaving you feeling energised and healthy, packed full of nutrient-dense ingredients that keep your body working efficiently over the winter months.


And you can have it for breakfast!! What’s better than dessert for breakfast?

Recipe

Ingredients

  • 1 frozen banna
  • 1/2 cup frozen sweet cherries
  • 2 cups Hazlenut milk (or other plant milk of choice)
  • 1 tbsp Cacao powder

Toppings (optional)

  • Whipped coconut cream
  • Melted dark chocolate

Directions

  1. Place all the smoothie ingredients into a high speed blender (see notes below)
  2. Blend until sliky smooth.
  3. Serve in a chilled glass with cream and melted chocolate on top or drink on the go.

Notes

Cherries – Buy them frozen, for quick use and a better consistency of smoothie.


Hazelnut milk – hazelnut milk keeps the Christmas vibes going with this smoothie, and pairs well with the cacao; however it is one of the more expensive plant milk even when homemade, so if you don’t wish to make this stretch feel free to use any other plant milk that you fancy they will all taste great.


Cacao powder – stick to raw cacao powder or cocoa powder


Whipped coconut cream – to make whipped coconut cream you need to start with a really good quality tin of coconut milk (shake the tin, you can hear sloshing it won’t work) you then want to put it in the fridge upside down for at leats and hour to help separate the water and cream. open the tin then pour away the water. Whip the cream until desired consistency and enjoy it ontop of your smoothies or desserts.


Melted dark chocolate – we are talking about a high-grade, dark chocolate with a cocoa solid percentage of 80% or higher.


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Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.

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