You’ve heard of Black Forest Cake. You’ve heard of German Chocolate Cake. Now you’re gonna hear about my German Black Forest Cake Smoothie.
Yep, I’m hearing you guys ask, “Didn’t Indi used to hate smoothies?” “Wasn’t she confused by the point of them?” Maybe I should make a crow smoothie (get it? I’m eating crow). When I posted my first Smoothie recipe, I pretty much publicly announced my disdain for smoothies. My friend Tracy messaged me and told me that she couldn’t understand why I didn’t like them because she and her husband absolutely love them. After I posted my next smoothie recipe, she messaged me again and told me she knew that I’d come over to the smoothie side 🙂 . So Tracy and everyone else, I’m publicly admitting that I was wrong – smoothies are pretty great and they’re a lazy girl’s way to get a crapload (I do believe that’s the technical term) of nutrients and vitamins that you might not get otherwise.
So this recipe takes the best elements of the two cakes and brings them together in the healthiest way possible. Chocolate, whipped cream, maraschino cherries & coconut are converted to chocolate protein powder, coconut milk whipped cream & sweet dark cherries. Ladies & Gents, we have Protein, fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. We have antioxidants AND we have Omega-3 essential fatty acids. All of that in one creamy, dessert-like drink.
Once I opened myself up to the smoothie love, ideas just started rushing in. I have at least 3 ideas just chilling in my head right now and I’ve been experimenting since I got these gorgeous travel mason jars. I absolutely LOVE these travel jars and just seeing the pretty straws feels like that unexpected smile you get from the barista at your local coffee watering hole. Also, the looks that we get when we stroll into work with our green or other colourful smoothie is bonus entertainment.
German Chocolate Cake Smoothie
3/4 Cup Vanilla Flavoured Soymilk
1/2 Cup Frozen Cherries
1/4 Cup Coconut Whipped Cream (I used leftovers I had in freezer, but 3 tbsp of Coconut milk should be just fine)
1 Scoop Chocolate Protein Powder (about 1.5 Tbsp)
1 Tbsp ground Flaxseed
Place all ingredients in blender. Mix until smooth. Alternatively, place in cup and use an immersion blender to mix (less dishes).
Since I had my coconut milk whipped cream in the freezer, it paired nicely with the frozen cherries and sold soymilk to make the smoothie just cold enough. If you prefer it colder, toss a few ice cubes in & drink asap. You don’t want a diluted smoothie. Coconut whipped cream is super easy to make btw – whip a little refrigerated coconut milk solids until it resembles whipped cream.
I’m bringing this to my Fiesta Friday crew and also linking up with Laura at the Gluten-Free Treadmill. Laura’s smoothie recipes are always delicious and her monthly smoothie link-up is something I’ve started to look forward to! Yes. Still drinking that crow smoothie. Sigh. Being wrong sucks. Better drown my sorrows in a smoothie…dammit.
Hope you guys have a great weekend, and remember to take a few minutes to appreciate your family, friends and loved ones.