Coconut Chocolate Zucchini Smoothie
Craving a quick, nutritious treat? The Coconut Chocolate Zucchini Smoothie is a creamy blend of zucchini, coconut, and rich chocolate. Perfect for busy mornings or a healthy snack, this smoothie hides veggies in a delicious way. Try it tonight!
Equipment
- Chef's Knife
- Blender
Ingredients
- 2 pieces Medjool dates pitted
- 1 cup light coconut milk plus more to thin if necessary
- 1 cup frozen cauliflower
- ¾ cup sliced zucchini (about ½ a medium zucchini, sliced)
- 1 tablespoon almond butter or peanut butter (any nut or seed butter will work)
- 1 ½ tablespoons cacao powder (or sub unsweetened cocoa powder)
- ½ teaspoon vanilla extract
- a pinch salt
- toasted coconut flakes or regular coconut flakes, for garnish
- mini chocolate chips or a drizzle of almond butter or chocolate almond butter, for garnish
Instructions
- First soak your pitted dates in 1 cup of very warm water for at least 5 minutes. This will help them soften up and perfect for blending. While the dates are soaking you can get all your other ingredients out, measured and ready.
- Next add all ingredients to a high powered blender: soaked dates, coconut milk, frozen cauliflower, zucchini, almond butter, cacao powder, vanilla extract and salt. Feel free to add any optional add-ins to your smoothie if you’d like.
- Blend until smooth, adding more coconut milk to thin, if necessary. Pour into a glass and enjoy! Top with almond butter, granola and coconut flakes, if desired.
- Feel free to double the recipe to serve 2.
Notes
- Storage: Leftover smoothie can be stored in the fridge for up to a day in an airtight container.
- Freezing: You can freeze portions of the smoothie in ice cube trays for future use.
- Pairing: Enjoy with whole grain toast or a handful of nuts for a balanced meal.
- Customizations: Feel free to add other fruits, nut butters, or protein powder as desired.
- Serving suggestion: Garnish with extra toppings to elevate the flavor.