This gluten-free, vegan smoothie tastes like a chocolate cherry sundae. Be sure to check out the other #FoodieMamas recipes at the end of this post!
Happy Sunday! How was your week? Owen got really sick in the middle of the night on Thursday night, and I basically spent from 1am to 6am cleaning up throw up, trying to get him to drink fluids, and dozing next to him in his bed. Ugh.
Needless to say, I was in desperate need of a cup of coffee and a pick-me-up breakfast on Friday morning. There are green smoothie days, and there are chocolate smoothie days, and this was definitely the latter. So while Owen was binge-watching Disney Jr., I whipped up this (vegan! gluten-free!) chocolate cherry smoothie topped with a cloud of whipped coconut cream and sprinkled with toasted almonds and chocolate shavings.
Because this mommy deserved it.
My inspiration was a black forest cake, which is a traditional German dessert made with layers of chocolate sponge cake, whipped cream, and lots of cherries. I think it typically involves a healthy dose of kirsch (black cherry liquor) but…I did practice some restraint.
By the late morning Owen was feeling much better, so we ventured out to the library and even rode the escalator at Bed, Bath & Beyond ran a few errands. I was happily surprised that this smoothie kept me full straight through until a late lunch. (Chicken soup for Owen, gazpacho for me.)
I’m so excited that cherries are coming into season! They are one of my favorite summer fruits. This month cherries were the theme for the Foodie Mamas. Be sure to check out the other awesome recipes below!
- 1 cup fresh or frozen pitted sweet cherries
- 1/2 large banana, peeled, frozen, and cut into chunks
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract (or 1/4 teaspoon almond extract)
- 1 cup unsweetened almond milk
- 4-5 large ice cubes
- Whipped coconut cream, toasted almonds, gluten-free granola, and chocolate shavings (optional)
- Combine the cherries, banana, cocoa powder, chia seeds, vanilla extract, almond milk, and ice in a blender and blend until smooth. Pour into a large glass and add desired toppings.
- To make whipped coconut cream, refrigerate a can of full-fat coconut milk overnight. In the morning, scrape the solid coconut "cream" from the top of a can into a large bowl and beat with an electric mixer until light and fluffy.