Sometimes (actually, often), I get a craving for chocolate that the recommended 1 oz. serving of dark chocolate just doesn’t satisfy. I absolutely love dark chocolate, and almost always have some at home . But a lot of the time, I’ll start eating it, and just can’t stop. Then all of the fun is sucked out of the experience since I feel guilty. Food should be about pleasure and nourishment, not about a guilt trip. So lately, I’ve been turning to this smoothie to get my chocolate fix, without those negative feelings :)
Silken tofu is perfect for smoothie making. I recently saw it in shelf-stable form at Trader Joe’s (score!), and bought a bunch to have on-hand. Tofu is high in protein, and makes this a very filling smoothie. I prefer to use coconut or almond milk (vs. soy milk) since I don’t want soy distracting from the chocolate flavor. Unsweetened cocoa powder is sweetened up naturally, by honey and banana.
If you’re feeling fancy, top it with some toasted coconut flakes.
I urge you to feel fancy. They’re sooo good drenched in the chocolate and eaten with a spoon ;)
ps – We’re heading off for our vacation in a few hours (Scotland, so excited!!!), so I won’t be posting for a week plus. I’ve got a feeling I’ll be recharged and bursting with ideas when I get back. :)
Banana Cocoa Coco Smoothie
- 1 cup silken tofu
- 1 – 1.5 cups plain coconut milk
- 1/4 cup unsweetened cocoa powder
- 2 tbsp. honey
- 2 frozen bananas, sliced
- 2 tbsp. flaked coconut, toasted*
In a blender, blend all ingredients except the bananas. Add the frozen banana slices, and blend until smooth. Top with toasted coconut.
Yield – 2 servings
* spread flaked coconut on a baking sheet and bake at 350 degrees for 5-7 min.
If you only want to make one smoothie, halve the recipe and either use the blender, or an immersion blender.