Red Velvet Smoothie
Servings: 1
Strawberries, cacao and two Medjool dates give this red velvet smoothie a chocolate-covered-berry flavor, and a little beet turns it a gorgeous deep red. Spinach and coconut milk blend in silky smooth, so it sips like dessert in 5 minutes.
Ingredients
- 1 cup spinach
- 1 cup coconut milk
- 1 cup strawberries frozen
- 2 medjool dates pitted
- 2 tablespoon beet raw or cooked
- 1 tablespoon cacao powder
- ½ teaspoon pure vanilla extract
- 2 tablespoon coconut whipped cream optional
Instructions
- Pour the coconut milk into a blender. Add the spinach and blend on high until smooth.
- Add the strawberries, dates, beet, cacao powder and vanilla. Blend on high until smooth, 45 to 60 seconds, adding a splash more liquid if it's too thick. Pour into a glass and serve immediately.
- Top with a dollop of coconut whipped cream, if desired.
Notes
- Milk Swaps: Use canned coconut milk for a richer, creamier smoothie, or carton coconut milk for a lighter one.
- Beet Tip: Cooked beet blends more easily and tastes milder. If using raw, peel it and chop it finely first.
- Sweetener Swaps: Use maple syrup or another natural sweetener in place of the dates. Start with 1 tablespoon and adjust to taste.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking, and thin with a splash of water if the coconut milk firms up.
Nutrition
Serving: 16oz, Calories: 289kcal, Carbohydrates: 35g, Protein: 4g, Fat: 15g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 216mg, Potassium: 655mg, Fiber: 7g, Sugar: 18g, Vitamin A: 2842IU, Vitamin C: 95mg, Calcium: 70mg, Iron: 2mg
