Chocolate Black Bean Smoothie
This smoothie blends cherries, banana, cocoa, soy milk, and flax into a creamy, high-fiber vegan breakfast or snack.
Servings: 1
Calories: 512kcal
Equipment
Ingredients
- ½ cup cooked black beans, drained and rinsed very well
- 1 large banana, chopped and frozen
- ½ cup frozen pitted dark cherries
- 1 cup unsweetened soy milk
- 1 tablespoon unsweetened cacao or cocoa powder
- 2 pieces Medjool dates, pitted
- 1 tablespoon almond butter
- 1 tablespoon ground flaxseeds
- ¼ teaspoon vanilla bean powder (or vanilla extract)
- ¼ teaspoon cinnamon
- pinch sea salt
- ½ cup ice (as needed)
Instructions
- Add all ingredients to a high-speed blender and blend until smooth and creamy.
Notes
- This recipe makes one meal-sized smoothie or two snack-sized smoothies.
- If you don't have a high-speed blender, soak the pitted dates in boiling hot water for 10 minutes to soften.
- Okay to substitute almond butter with peanut butter, sunflower seed butter, or tahini.
- If you prefer soy-free, use unsweetened almond, oat, cashew or hemp seed milk.
- To make it Daniel Fast compliant, use carob powder instead of cacao (or cocoa) powder.
- Store leftovers in an airtight container in the fridge for up to 24 hours.
- For better meal prep, place the rinsed beans, chopped banana, and pitted dark cherries in a freezer-safe container. Freeze for up to 3 months. When you're ready to serve, add the contents from the freezer-safe container along with the other ingredients, blend well, and enjoy.
Nutrition
Calories: 512kcal | Carbohydrates: 76g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 102mg | Potassium: 1506mg | Fiber: 20g | Sugar: 29g | Vitamin A: 644IU | Vitamin C: 17mg | Calcium: 430mg | Iron: 5mg
