Chocolate Chip Cookie Dough Smoothie

This is one of my two favorite smoothies.  The other is a mocha made with cacao.  This great drink is low in sugar, contains some antioxidant-rich ingredients and is plant-based.  It’s also a terrific way to use up pears that have become too soft to eat.  And it really does taste a lot like drinking cookie dough!


Chocolate Chip Cookie Dough Smooth Recipe

Makes one serving

2 T. pecans

2 T. dates

1/2 c. chopped ripe pear

1/2 t. maca powder (optional)

3/4 c. almond milk (homemade or unsweetened store-bought)

1 T. cacao nibs

1 c. coconut water ice (see note)

To make:

Soak the dates and pecans in the almond milk, overnight if possible in the refrigerator.  Or at least 1 hr at room temp.  Place all the ingredients except the cacao nibs and coconut water ice in a blender and blend until smooth.  Add the cacao and ice cubes and pulse until incorporated.  Drink and enjoy!

Note: To make coconut water ice, freeze unsweetened, additive-free coconut water in an ice cube tray until firm.  Remove from the tray and store in a container in the freezer until ready to use.



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