There’s this chocolate raspberry tart you can get at the Whole Foods bakery that is simply drool-worthy and divine. I pass the store and literally, all I can think about is that dirty little pastry. Yes, I have a problem.
In an effort to curb my cravings for such “dirty” sweets – and by dirty I mean sugary and processed – I tend to try to replicate the flavours in a healthier way via my trusty ol’ blender (see this salted caramel mind-blowing blend).
Raspberries have always been my favourite of the berry clan. So juicy and vibrant, not too sweet, and no stems to deal with (how’s that for lazy!).
And chocolate, oh chocolate. Are you actually human if you don’t love chocolate?
Put them together with some whole food sweetener and plant-based milk and you have a super clean, antioxidant-rich treat that’s so satisfying you can strut right past the bakery without missing a step.
Go organic! Makes one serving.
- 1 cup frozen raspberries
- 2 Tbsp chocolate protein powder OR
- 2 tsp cacao powder
- 2 soft dates
- 2-inch section of zucchini
- 1 cup of almond milk
- Filtered water as needed
Blend until smooth and devour.
For more fabulous blender creations check the Smooth Operator archives.