It’s a wee bit sticky in Sydney at the moment. The sort of heat that has edged just past fabulous and moved towards slightly uncomfortable. At least, that’s how it feels to this little Kiwi.
And, while we’re in the middle of summer down here, many of my fellow AIP bloggers are writing about winter warmers.
The ever so talented Samantha over at Sweet Potatoes and Social Change has just posted about a lip-smackingly gorgeous-looking AIP-friendly Salted Caramel Hot Chocolate recently. And, yes – I did say AIP-friendly.
If there’s no chocolate in Heaven, I’m not going.(Jane Seabrook, Furry Logic Laugh at Life)
And, while I love a hot chocolate just as much as the next girl, the current temperatures in this neck of the woods definitely lend themselves to something a little more cooling…
This is a special treat kind of smoothie. Really, it probably falls more into the ‘shake’ kind of territory. But, on a scale of naughtiness where a big fat portion of chocolate mud cake with whipped cream, ice cream and chocolate sauce is the king, this baby barely even rates a blip on the monitor. And, it tastes REALLY good!
Before I go any further, I should mention that I make this number with raw cacao. Cacao is off the table on the elimination stage of AIP. In the early stages of my AIP caper I discovered that carob is not my friend. For the longest time, I was off all things chocolate. It was a dark period, indeed.
Fortunately, cacao is now back on the menu. Carob and cacao are interchangeable in this recipe.
- 2 frozen bananas
- 4 medjool dates, pitted
- 3 Tablespoons carob powder (or raw cacao powder, if tolerated)
- ⅔ cup coconut milk
- 1 cup water
- 4 brazil nuts (optional, and only after reintroduction)
- 2 large handfuls of ice
- Throw your frozen bananas, dates, carob, coconut milk, water, optional brazil nuts and ice into your blender. Blend until smooth.
E N J O Y !