We have been traveling like crazy these last couple of weeks. Asia will always have a special place in my heart, and coming to Singapore and Shanghai with Baby Zand has truly been a dream come true. I have loved showing her where she was born, where we lived, where her cousins go to school, and so much more. We have been enjoying dumplings, noodles, cakes, cookies, and so much yumminess. To make sure we still get plenty of fruits and veggies to keep us strong and healthy, we have been enjoying endless smoothies and juices - especially pink princess juice aka watermelon juice. So this week I am sharing one of my favorite afternoon pick-me-up smoothie recipes with you. This raspberry cacao smoothie can even work as a dessert with its decadent creaminess.
Preparation time: 3 minutes
Makes 1 big or 2 small servings:
2 Medjool dates, pitted
1 cup frozen raspberries
1 cup coconut milk (make your own here)
2 Tbsp raw cacao powder
1 tsp vanilla extract
Blend everything in blender for 1 minute until smooth and creamy.