Bittersweet Chocolate Smoothie
This is adapted from the “I Am Luscious” recipe in “I Am Grateful: Recipes and Lifestyles of Cafe Gratitude”. I highly recommend this fabulous book! Every recipe I’ve tried so far has been delicious. I used to cap the amount of cacao powder in my smoothies and nut mylks at 1.5T, but for that pure cacao flavor, I’ve learned you need at least 2T. Why not splurge, you only live once!
¼ cup brazil nuts or hazelnuts, unsoaked
2½ tablespoon cacao powder
sprinkle Himalayan Crystal Salt
8 ounce water (or more, depending on thickness preference)
agave nectar, to taste, (optional)
¼ of a vanilla bean
3 small Black Mission figs (about 1 oz.), or 2 Calimyrna figs, or 1 Turkish fig, unsoaked, stems removed
Add half of the water with the rest of the ingredients, and start the blender on low.
After scraping down the mixture with the blender running, turn the blender up to high. When the mixture is smooth, add the rest of the water.
Pour into a glass, and enjoy! :)
Add more nuts, or another fig, if you want to thicken it up.