The flavorful soul of chocolate lies within the roasted cacao nibs. These deep roasted, fermented beans are exceptionally rich with antioxidants. Since this smoothie is not made with frozen ingredients, you can make large batches and have them chilled and ready for a protein-rich, delicious treat.
Yield: 1 portion (easily doubled or tripled in one blender)
Ingredients and Directions
- One Blender Batch
Directions
Combine everything in blender. Blend on high until very smooth, about 30 seconds; otherwise cacao nibs are too crunchy.
Ingredients
- 2 oz. / ¼ cup pasteurized liquid eggs
- 6 oz. / ¾ cup greek-style non-fat yogurt
- 1 tsp. minced or grated fresh ginger
- 1 oz. / 2 tbsp. melted chocolate, sauce or syrup (plus extra for garnish)
- 1 tbsp. honey
- 1 tbsp. crushed cacao nibs
- whipped cream, chopped chocolate for garnish, optional
- Service
Directions
Serve in glass. See garnish ideas below.
OR
Pour into bottles and refrigerate for up to 24 hours.
- Garnish Ideas
Directions
Dip glass rim in chocolate sauce or syrup.
Roll in chocolate cookie crumbs or crushed cacao nib.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.