‘All you need is love. But a little chocolate now and then doesn’t hurt.’ -Charles M. Schulz
As I’ve mentioned before on the blog, we are big smoothie fans. We have a green smoothie at breakfast every day and usually another smoothie or protein drink later in the afternoon.
We’ve been doing a bit of brainstorming, as well as crafting and cooking up a storm, in anticipation of Valentine’s Day. We decided to shake our afternoon smoothie routine up a little with this concoction in the hopes that it could tame our chocolate covered sweet tooth cravings! Thank goodness it did!
Our version is adapted from a recipe featured in the incredible Chocolate-Covered Katie cookbook, our go-to place for tasty and still good for you recipes! And here’s the coconut whipped cream we like to make. Except, we use our mixer instead of a mason jar for blending.
Give it a try! Trust me, you won’t be sorry! It’s delicious and good for you too!
Here’s the ingredients and what you’ll need to do…
Ingredients & Recipe:
–1 1/2 cups unsweetened almond milk, add to blender
–1/2 cup unsweetened coconut milk yogurt, add to blender
–1 scoop vegan protein powder (optional), add to blender and blend at medium speed to combine
–1 tsp cocoa powder, 1 tsp vanilla, & 10 drops liquid stevia, add to blender
–2 1/2 cups frozen, pitted cherries, add to blender and blend until smooth, pour into waiting mason jars
For the Whipped Cream:
–1 can unsweetened full fat coconut milk, use hardened cream at the surface only (refrigerate can overnight prior to use), add to mixing bowl and mix until smooth
–1 tbsp pure maple syrup & 1/2 tsp vanilla, add to bowl and mix until just combined, add a dollop to each mason jar and sprinkle with a few 70% dark chocolate chips. Enjoy!
Hope this adds a little sweetness to your Valentine’s Day!
What are you favorite Valentine’s Day recipes?
Lots of Love