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Chocolate And Blueberry Smoothie

Who needs dairy to enjoy a chocolate smoothie anyway? Our dairy free Chocolate and Blueberry Smoothie is not only delicious, but it's also packed with the best ingredients that nature has to offer! Dessert for breakfast anyone?

Category

Ingredients
For the Vanilla Layer
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 ¼ cup plant milk of your choice
For the Chocolate Layer
 ½ can full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 ¼ cup plant milk of your choice
 1 tbsp maple syrup
For the Blueberry Layer
 60ml ¼ cup frozen blueberries
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 ½ tsp vanilla extract
 Cacao nibs and nuts of your choice, for garnish

Method

1

Ensure the can of coconut milk is cold by placing it in the fridge for a few hours or overnight.

For the Vanilla Layer
2

Whisk the coconut cream by hand or with an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Add the Vanilla and Chia Kasha and the milk. Blend together. Set aside.

For the Chocolate Layer
3

Whisk the coconut cream by hand or an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Add the Cacao Kasha, maple syrup and the milk. Blend together. Set aside.

For the Blueberry Layer
4

Whisk the coconut cream by hand or an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Blend with the blueberries, vanilla extract and milk. Blend together. Set aside

To assemble
5

Pour the Vanilla Layer into a glass, sprinkle over a layer of cacao nibs, pour over the Cacao Layer and top with the Blueberry Layer.

Garnish with nuts and blueberries and enjoy.

Ingredients

Ingredients
For the Vanilla Layer
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 ¼ cup plant milk of your choice
For the Chocolate Layer
 ½ can full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 ¼ cup plant milk of your choice
 1 tbsp maple syrup
For the Blueberry Layer
 60ml ¼ cup frozen blueberries
 ½ cup full-fat coconut milk (stored in the refrigerator for a few hours or overnight)
 ½ tsp vanilla extract
 Cacao nibs and nuts of your choice, for garnish

Directions

1

Ensure the can of coconut milk is cold by placing it in the fridge for a few hours or overnight.

For the Vanilla Layer
2

Whisk the coconut cream by hand or with an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Add the Vanilla and Chia Kasha and the milk. Blend together. Set aside.

For the Chocolate Layer
3

Whisk the coconut cream by hand or an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Add the Cacao Kasha, maple syrup and the milk. Blend together. Set aside.

For the Blueberry Layer
4

Whisk the coconut cream by hand or an electric whisk. An emulsifying blender or traditional ice cream maker will also work. Blend with the blueberries, vanilla extract and milk. Blend together. Set aside

To assemble
5

Pour the Vanilla Layer into a glass, sprinkle over a layer of cacao nibs, pour over the Cacao Layer and top with the Blueberry Layer.

Garnish with nuts and blueberries and enjoy.

Chocolate And Blueberry Smoothie
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