Imagine eating a big bowl of chocolate pudding. Because that’s exactly what this smoothie is.
Trust me on this because once you read the ingredients I already know you’re gonna be like… “Ummmm, Meg? How on EARTH does this taste like chocolate pudding!?”
I know, I know. But like I said, trust me on this one.
If you’ve ever tried any of my smoothie recipes in the past, you know I’m basically like the Smoothie Recipe Queen, and this recipe is just another one to add to the list.
I know there is a lot of vegetables in this recipe, but with the cooking method I use, I’m able to enjoy this smoothie as often as I want and not experience any sort of bloat of digestive upset.
I’ve done a lot of gut healing work over the years, too, so if you want to scale back on the amount of cauliflower in this smoothie, go for it, however, you’re just not going to have as big of a bowl of “chocolate pudding” to enjoy.
Top this smoothie with whatever you enjoy, but I like to keep things simple with some fresh fruit like strawberries or raspberries and cacao nibs. Cacao nibs are my favourite smoothie topping!
Chocolate Pudding Smoothie
Ingredients
1 fist-sized (or larger) baked, then cooled Japanese sweet potato (the smoothie will taste different if you use a different type of potato, I’ve tried it already)
2 – 3 cups well-steamed cauliflower*
1/2 ripe avocado
1 – 2 tbsp cacao powder (use 2 if you like things really chocolate-y!)
1 scoop vanilla protein powder of choice (this is my favourite)
1/4 – 1/2 cup nut milk (I use unsweetened cashew)
Directions
- Place potato and cauliflower in the freezer for 1.5 – 2 hours before making your smoothie
- After the 2 hours, add all ingredients to a high-powered blender, slowly adding the nut milk (use just enough to get the smoothie blended, but hold back from making the smoothie too liquid-y! You won’t need more than 1/2 cup)
- Once fully blended, transfer to a bowl, top with your toppings, and enjoy!
*When I say “well-steamed cauliflower, this is how I prepare mine:
- I will wash 1 – 2 large heads of cauliflower (depending on the size)
- Break them up into large florets and place them in my Instant Pot on the rack with a cup of cold water in the bottom (you should have enough cauliflower in there to completely fill your Instant Pot)
- Make sure the valve is on “sealing”, press the “Manual” button, and set for 3 minutes.
- Once the 3 minutes is up, flip the valve over the vent (be careful to not burn yourself!), and then immediately remove your cauliflower from the Instant Pot.
- It should be “well-steamed” at this point. I have tested this method many times and it always turns out for my smoothies.
