Organic chocolate Smoothie
Even though the snow is a distant memory by now, there’s no reason to give up enjoying rich drinking chocolate. Unlike hot chocolate, with this recipe you don’t need to sweat over the stove; just pull out the blender and get going. Chocolate and raspberries are an antioxidant-packed combination that delights the senses with vibrant, full flavors. If you use the Dagoba unsweetened cocoa, the extra little bits of chocolate in their mix will survive the blender and add a nice texture to an already plush drink. All the cocoa powders I recommend are organic and non-alkalized, so you can easily use all organic ingredients for something that’s extra good for your body.
What you’ll need:
- 1 cup fresh raspberries, gently rinsed (frozen berries are OK) .
- 4 tablespoons unsweetened organic cocoa powder. I recommend the unsweetened organic cocoas from Grenada Chocolate Company, Dagoba Chocolate, or Rapunzel (these are definitely non-alkalized).
- 1 ½ cups whole milk or 2% milk
- About 1/2 to 3/4 cup of ice cubes
- 3 teaspoons sugar
Put everything into a blender. Blend first on the lowest setting and then on high for a good long time until all the ice is chopped fine. Serve in large tumblers. Makes about 3 servings.
Garnish: Just a dollop of whipped cream, then some shaved chocolate followed by a few sprigs of mint.
- Vegan: substitute 1 cup of coconut milk or an equal amount of soy milk for the cow’s milk
- Sugar free: since the cocoa powders I recommend don’t have added sugar, you can substitute your favorite sweetener for the sugar.
- For the kids or whoever: add 3 scoops of vanilla ice cream and leave out 2 of the 3 teaspoons of sugar.
 We picked our organic raspberries at Wright-Locke Farm in Winchester, MA, a local non-profit no more than 2 miles from our house.