This recipe is one of my new favorites as of late. I’ve been up to my elbows in dessert-making with my next book, and along with a giant salad everyday, a healthy, no refined-sugar added treat like this is just what I need to balance it all out.
I’ve been making this smoothie about twice a week now, and it always makes me smile. The secret ingredient is in the orange oil, which comes from the fabulous Boyajian (if you haven’t tried their oils [and vinegars!] yet, I urge you to do so. They have taken my baking, cooking and candy-making to the next level). Like most of their products, you only need a tiny amount of orange oil to make a big impact on flavor. The addition takes this smoothie from good-for-you to glamorous, and tastes every bit as decadent as a standard issue milkshake. Maybe even more so.
Go on, drink up!
Double Chocolate Orange Milkshake Smoothie
Yield: 2 servings
- 2 large frozen bananas (peel and halve before freezing)
- 2 1/3 cups cold unsweetened almond milk
- 1/2 teaspoon ground flaxseed
- 4 Medjool dates, pitted
- 1 tablespoon cocoa powder
- 1/4 teaspoon Boyajian Orange Oil
- 1 tablespoon cacao nibs
- Whipped coconut cream for topping (optional)
Place all ingredients, except for the whipped coconut cream into a blender. Blend on high speed until smooth, scraping the sides of the blender, and carefully stirring the ingredients, as needed.
Divide the blended smoothie between 4 standard sized drinking glasses and top with whipped coconut cream. Serve immediately.