Chocolate Cherry Almond Smoothie

Chocolate Cherry Almond Smoothie

Has this ever happened to you?  You’ve got all kinds of natural goodies in the blender and it’s blending away.  Not even halfway through the blending, it stops.  Just stops.  Kaput.  Nada.  Switch outlets.  Still nothing.  Take it apart.  Put it back together.  Plug it back in.  Still nothing.


The blender is D.E.A.D.

This seems to happen every time a blender has died on me.   Every time it’s been a smoothie in the blender.  Of course the first time, we had a rather cheap one that wasn’t built for frequent use.  Neither was the second.  The last one, however, should have lasted a lot longer seeing as how I bought it two years ago and it’s higher quality.

It happened to me again last week while trying to create this smoothie.  I was hungry and looking forward to it, too.

After several days I decided to finally do it.  I bought a Vitamix a week ago and used it for the first time this past Sunday while Chaz was still in bed.  Using the blender while he’s still sleeping is like poking the bear.  He always glares at me when he wakes up and says, “That blender is loud.”  “Yes, you tell me that every time I use it.”

When he finally got out of bed I asked, “Did you hear the blender?”



The Vitamix blended better on its lowest setting than my last blender.  I’m loving it.  And this smoothie I finally got to make.  I’ve made it several ways and will give you allergy-free options.  Right now, it’s my favorite.  The picture is my first attempt with the recipe and I couldn’t tell where the liquid line was so, I the liquid measurement will be good for 16 ounces.

Chocolate Cherry Almond Smoothie

1 cup frozen cherries (or more if you’d like)

1 tablespoon almond butter (or Sunbutter for a nut-free smoothie)

1 tablespoon raw local honey (or other sweetener of your choice to make it vegan)

2 tablespoons raw cacao powder

Unsweetened almond milk (or unsweetened coconut milk, rice milk, or hemp milk for nut-free)

Add cherries, almond or Sunbutter, honey, and raw cacao powder to the blender.  Pour your dairy-free milk to just under the 2 cup or 16ounce line.  Blend well.

Out of all the variations I made of this, it is much better with the almond milk if you can have nuts.  It was so good with the almond milk I had a hard time not drinking it all at once.

This post is linked to Wellness Weekend at Diet, Dessert, and Dogs and Seasonal Sunday at Real Sustenance.