Chocolate covered cherries = Mother’s Day treat.
At least it does in my house. Valentine’s Day, too.
I guess that’s what happens when you live near a chocolate shop that makes some pretty amazing candies. And your mother requests them every. Single. Year. Unfortunately, I deviated this year and opted to get a variety of chocolates because I was in the mood for some maple-flavored goodies. However, I ended up being severely disappointed as I bit into each chocolate to taste lemon and not maple. Ugh. Remind me again why I messed with a good thing?
Anyway, I decided to re-create that Mother’s Day special this weekend so I didn’t feel too terrible about my bad life choices. Because, choosing the wrong kind of chocolate is a bad life choice, isn’t it?
I opted to make this smoothie a little thicker than I generally would if I were drinking it out of a cup. I’m talking like soft-serve ice cream thick. Just so I can trash it up with some add-ins. It’s basically like a dessert. A dessert you can eat for breakfast, lunch, dinner, a snack, or a fourth meal. Isn’t fourth meal what Taco Bell calls their “late night, I’ve drank too much and now I need greasy food” meal? Except I don’t need to be drinking to want to eat this in the middle of the night. It’s just that dang good.
Chocolate Covered Cherry Smoothie Bowl
- 1 frozen banana
- 1/2 c of frozen cherries
- 1 scoop vanilla protein powder*
- 1 tbsp. cocoa powder
- 1/2-3/4 c of unsweetened cashew milk, or milk of choice**
- liquid stevia, optional
- optional toppings: 1 tbsp. mini semi-sweet chocolate chips, frozen cherries
In a blender, add banana, cherries, protein powder, cocoa powder, and cashew milk. Blend until smooth and combined. If you want your smoothie a little sweeter, add a few drops of liquid stevia, although it’s not necessary with all of the natural sweetness from the frozen fruit
Top with frozen cherries and a tbsp. of mini chocolate chips.
*I use Designer Whey protein, but any whey-based protein powder will work in this smoothie. You can try other protein powders (brown rice, pea, etc.) but I can not attest to the consistency. I also stick with a vanilla base and add cocoa powder to make chocolate, but using a chocolate powder will work just as well.
**I give a 1/4 c range in the amount needed, depending on numerous factors (the size of the banana, the protein powder, etc.) but I would start with 1/2 c and work your way up. You want the consistency to be more like a soft serve ice cream rather than a smoothie texture, especially if you’re planning on adding toppings.
Let’s just eat chocolate covered everything.
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