A vegan smoothie combining the rich flavor of cocoa and roasted beets with the creaminess of almond milk and plant-based yogurt. This no-cook recipe offers a luxurious, dessert-like treat packed with iron, potassium, and antioxidants for a nutritious, dairy-free indulgence.
1 cupcooked beetroot (roast or boil for30minutes until tender)
2 tablespoonsunsweetened cocoa powder
1 cupunsweetened almond milk (or oat/coconut milk)
1/2 cupplain unsweetened plant-based yogurt
1-2tablespoons maple syrup (or date/ agave syrup)
1medium ripe banana
1 teaspoonorganic vanilla extract
1 cupice cubes
Roast or boil 1 cup beetroot until tender.
Peel and puree the cooked beetroot until smooth.
Scrape 2 tablespoons of cocoa powder into a mixing bowl.
Add 1 cup almond milk and 1/2 cup plant-based yogurt to the bowl with puree.
Add 1 ripe banana, 1-2 tablespoons maple syrup, and 1 teaspoon vanilla extract to a blender.
Combine the beetroot-cocoa mixture from the bowl into the blender.
Pulse the blender 10 times, then blend until creamy.
Add 1 cup ice cubes and blend again until desired texture is achieved.
Adjust ice quantity for a thinner consistency.
Use softened frozen banana for smoother results.
For peak flavor, prefer locally sourced beets during harvest season.