Superfood Smoothie
Enjoy the luscious combination of raspberry and chocolate in this smoothie, or freeze it to create creamy iceblocks.
Rachel Grunwell’s Choc Raspberry delight
This recipe is so versatile. I sometimes double or even triple the amounts so I can have a smoothie bowl and then use the leftover mixture for making iceblocks. My kids love these and they’re a healthy option for an after-school treat, as they’re preservative-, gluten- and dairy-free. And who doesn’t love the combination of chocolate and raspberries?
Choc Raspberry Smoothie Bowl Serves 2
Raspberry Chia Topping ½ cup raspberries
1 cup water
1 tsp honey (we used
The True Honey Co.) ¼ cup chia seeds
Choc Smoothie Base
1 cup water
¼ cup cashews
2 frozen bananas (skin removed) 1 tbsp cacao powder
(we used Ceres Organics) ¼ cup coconut cream
(we used Ceres Organics) pinch of salt
½ tsp vanilla essence
1 tbsp honey (we used
The True Honey Co.)
Optional Toppings handful of granola (we used Little Bird’s
Cacao & Superfoods Grawnola) sprinkle of freeze-dried raspberries Make the Raspberry Chia by blitzing the raspberries, water and honey in a blender. Gently stir in the chia seeds and leave for 20 minutes to plump up.
In the meantime, put all the remaining ingredients into a blender and blitz until smooth.
To make your smoothie bowl, pour the chocolate smoothie mixture into a bowl and then spoon as much raspberry chia on top as you like. Then sprinkle a handful of granola and freeze-dried raspberries, or whatever topping you desire, over the smoothie for added crunch and flavour.