We’re in a race to the finish line right now, us teachers. I have just a few weeks left of school but feel like I have a few months’ worth of work to get through before school’s out for the summer. Yikes! When I am really busy at work, one of the things I often don’t make time for is breakfast. My New Years’ resolutions of a balanced breakfast to keep me going through the morning (especially on weekends when it feels like I have SO much to do and I often just grab a coffee and GO) have kind of fallen by the wayside and come mid-morning, I’m often regretting my early morning food choices (or lack of them!). I was delighted so see smoothies as a choice for this month’s Kraft Canada #whatscooking assignment because they are truly what should be my “go to” every morning. They are quick to make and, provided I include the right ingredients, keep me going until lunch…
I had my eye on a version of this raspberry smoothie but when I went to the store to pick up the raspberries, I spotted cherries and my mind wandered to the idea of a Cherry Ripe smoothie… I mean I had coconut yoghurt and cocoa powder, right? So all I could have to do is buy cherries and see if I couldn’t make one of my favourite chocolate bars into a smoothie…For those of you wondering, a Cherry Ripe is a chocolate bar filled with coconut and cherries (I think glacé cherries) and it’s one I always make sure I buy a bunch of to bring home when I visit Australia… Why NOT make a healthier version in smoothie form?
(Image via AussieFavourites.Com/Creative Commons Search)
This is an easy smoothie to make and the best bit? It tastes exactly like the chocolate bar – only a tad less decadent!
- 3/4 cup coconut milk or coconut yoghurt
- 3/4 cup water or coconut water
- 1 cup cherries, pitted
- 2 tablespoons cocoa powder
- To serve:
- flaked coconut
- Baker’s semi-sweet chocolate, grated
- Place coconut milk/ yoghurt, water/ coconut water, cherries and cocoa powder in a blender and liquidize until smooth.
- Pour into two glasses and top each smoothie with the flaked coconut and grated chocolate.
- Drink immediately.
Verdict? I’ll be making this again next time I have cherries in the house. It’s the perfect combination of sweet and tart and I loved the texture the flaked coconut on top gave it – it felt really substantial and kept me going all morning on a busy weekend when I didn’t have time to sit down to a proper breakfast. Also, it tastes like a chocolate bar. Win-win!
Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.
Canadian giveaway: Win a set of GreenPan non-stick frying pans endorsed by Chef Mark McEwan. Closes Monday May 26th 2014 6pm EST. Details here.