This recipe is so versatile. I sometimes double or even triple the amounts so I can have a smoothie bowl and then use the leftover mixture for making iceblocks. My kids love these and they’re a healthy option for an after-school treat, as they’re preservative-, gluten- and dairy-free. And who doesn’t love the combination of chocolate and raspberries?
Recipe and words Rachel Grunwell. Photography and styling Aimee Finlay-Magne
Serves 2
Raspberry Chia Topping
½ cup raspberries
1 cup water
1 tsp honey (we used The True Honey Co.)
¼ cup chia seeds
Choc Smoothie Base
1 cup water
¼ cup cashews
2 frozen bananas (skin removed)
1 tbsp cacao powder (we used Ceres Organics)
¼ cup coconut cream (we used Ceres Organics)
pinch of salt
½ tsp vanilla essence
1 tbsp honey (we used The True Honey Co.)
Optional Toppings
handful of granola (we used Little Bird’s Cacao & Superfoods Grawnola)
sprinkle of freeze-dried raspberries
Make the Raspberry Chia by blitzing the raspberries, water and honey in a blender. Gently stir in the chia seeds and leave for 20 minutes to plump up.
In the meantime, put all the remaining ingredients into a blender and blitz until smooth.
To make your smoothie bowl, pour the chocolate smoothie mixture into a bowl and then spoon as much raspberry chia on top as you like. Then sprinkle a handful of granola and freeze-dried raspberries, or whatever topping you desire, over the smoothie for added crunch and flavour.
Rachel is a mum, marathoner, writer and yoga teacher. For more from Rachel, visit inspiredhealth.co.nz
