Well guys, I have to say I have had quite the case of … what do I call it? Blogger’s block? Recipe block?
I don’t know exactly what to call it but the symptoms include: 1) Decreased ability to come up with blog-worthy new recipes and 2) Extreme increased ability to tuck under a blanket on the couch with a square of dark chocolate, watch drivel like The Bachelor, and obsess over every single kitchen remodel detail one can possibly imagine.
The good news? The kitchen is almost done! Finally. We have one more set of cabinet doors to paint, then it’s on to the backsplash plus moving back in. I’m pretty sure once the kitchen remodel is complete I’ll regain some of my blogging mojo. It’s looking bee-you-tiful so I am, in fact, planning on more mojo than ever. (Please, oh please come back, mojo!)
Today’s chocolate cherry smoothie recipe is a super simple one, but so, so delicious. It gives me hope for my mojo and low-cal desserts in equal measure, because it tastes like a decadent milkshake.
In actuality, it’s a fruit-sweetened-only smoothie with a surprising little hit of iron. It has a healthy side but still feels indulgent.
(Okay, even more indulgent if you choose to trash it up a bit with coconut whipped cream and a generous drizzle of chocolate syrup. I won’t judge.)
I mean, I’m always looking for great sources of iron, so I guess I’ll just HAVE to enjoy another Black Forest Smoothie, right? The sacrifices for health, you know.
Hope to be back soon. Bear with me!
Black Forest Smoothie
- 1 medium ripe frozen banana*
- 1 cup unsweetened almond milk
- 3/4 cup frozen pitted cherries (I like these from Trader Joe's)
- 2 tablespoons cocoa powder (I use this one)
- Pinch sea salt (I've started using this one in some smoothies for its nutritional boost)
- Coconut whipped cream
- Drizzle of chocolate syrup
- Diced cherries
- Add all ingredients to a high-speed blender and puree until smooth. Pour into glass (or divide between two glasses) and top with optional toppings if desired. I like adding a chocolate syrup rim - just drizzle a bit of chocolate syrup onto a small plate and dip in the rim of the glass. Plop in a straw and serve!