If you’re an email subscriber, I’m sorry you didn’t receive notification of my last two posts. As you can see, Coconut and Berries looks a little different and I’ve moved over to a self-hosted blog. It took some time for my subscribers to be transferred over but things should now be back to normal. Apologies again!
One of my friends swears by smoothies for dessert. I admit when she told me this I thought it a little strange and kind of a sad excuse for a real “pudding” (as we call dessert in my family). But…I’ve seen the error of my ways and am a convert to the dessert smoothie thanks to this new recipe. It tastes decadent but is super healthy (and very filling) so definitely acceptable for breakfast too.
I love, love, love carrot cake. I’m still on the lookout for the perfect healthy, vegan recipe and will be sure to share it when I find it. Meanwhile, this carrot cake smoothie is keeping me more than happy.
I thought I was taking the easy option with creating a smoothie recipe instead of an actual cake but this was surprisingly hard to get right. Sweetness levels, thickness, spices and satisfaction all have to be taken into account. After a few rounds of experimenting I think I’ve hit the nail on the head and hope you agree.
- 1 Medium Carrot, washed and chopped (or grated if you're blender is not high-powered)
- 1C Almond milk
- 2T Rolled oats (GF if necessary)
- 1T Chia seeds
- 1t Maca powder
- 1/2t Vanilla extract
- 3/4t Cinnamon
- 1/2t Ground Ginger
- Pinch of ground Cloves
- Generous grating of Nutmeg
- 1T Liquid sweetener (I use yacon syrup and like the slightly molasses-ey flavour, but agave nectar or maple syrup are fine)
- 1 Scoop vegan vanilla protein Powder (I like Sunwarrior) OR 1 Frozen Banana
- 1/4C Ice
- Add all the ingredients, except the ice, to your blender jar and blend on high until completely smooth. Scrape down sides, check for sweetness, add ice and blend again. Pour into a large glass and enjoy!
- - If you're using a frozen banana you may not need the ice.
- - Like toppings on your smoothies? Crumbled coconut butter makes a wonderful "frosting"