Raspberries and chocolate is the perfect flavour combination! This smoothie is like a single serving cheesecake in a glass. As all my recipes, it's low in carbs, easy to make and high in healthy fats. I used cream cheese and heavy whipping cream but you can make it dairy-free by using coconut milk instead.
Nutritional values (per serving)
|of which Saturated||38.8||grams|
|Magnesium||45||mg (11% RDA)|
|Potassium||256||mg (13% EMR)|
Macronutrient ratio: Calories from carbs (5.2%), protein (5.1%), fat (89.6%)
Ingredients (per serving)
Tips for a dairy-free option: Use "creamed" coconut milk + pinch of salt instead of the cream cheese AND almond milk or more coconut milk instead of the heavy whipping cream. To “cream” the coconut milk, simply place the can in the fridge overnight. Next day, open, spoon out the solidified coconut milk and discard the liquids. Do not shake before opening the can. One 400 gram can will yield about 200 grams of coconut cream.
- Place all the ingredients in a blender: heavy whipping cream, cream cheese, raspberries, cacao powder, water, MCT oil, ...
- ... and optionally a few drops of stevia. I used Chocolate Raspberry stevia from SweetLeaf.
- Pulse until smooth and frothy. Pour in a glass with some ice and enjoy!
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