I am in love with the color of this smoothie. It is a splash of brightness in an otherwise white and gray world here in late February. Raspberries are full of antioxidants and fiber. Cacao nibs boost the antioxidant content even further and offer a satisfying crunch and bite of chocolate.
Almond butter provides protein, healthy fat and a complementary flavor to the tart berries. I like to use the grind-it-yourself almond butter that you can buy in bulk at most health food stores. It contains just almonds, nothing else!
It’s easy to nourish your body with whole foods when they taste indulgent and provide a boost of energy and nutrients without artificial ingredients. Treat yourself to this smoothie and enjoy a breath of summer as we wind down into the end of winter.
Raspberry Almond Cacao Smoothie
1 c. frozen raspberries
2 T. dates
1 T. almond butter
3/4 c. coconut water (not milk)
1/2 t. vanilla extract
1 T. cacao nibs
1/2 c. ice cubes
Place the raspberries, dates, almond butter, coconut water and vanilla in a blender. Blend until smooth and creamy. Add ice and cacao nibs and blend just until frosty. Leave some chunks of nibs in there to crunch on! Enjoy.