Heartmade Blog

Choco Almond Smoothie with Chunky Buckwheat Cacao Granola

Almond Smoothie

 

Here’s a quick recipe inspiration for ya’: Choco Almond Smoothie with Chunky Buckwheat Cacao GranolaIt’s been my go-to breakfast during this last stretch before baby Olivia pops.

 

This super healthy recipe is sweet enough to satisfy my dessert cravings + filling enough to keep me off the couch. Perfectly nourishing for moms-to-be but also anyone looking for an energizing way to start their day.

 

Tip: When using cacao, look for organic, fair-trade if possible.

 

Choco Almond Smoothie

ingredients

Serves 2

  • 1 ½ frozen banana, diced in cubes
  • 2 cups almond milk,
  • 1 teaspoon raw cacao powder
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon ground nutmeg
  • ice cubes

 

preparation

Step 1: Add all the ingredients to a high speed blender.

 

Step 2: Vroooommmm, mix it all up!

 

Step 3: Serve in a pretty glass jar + top your favorite granola. I topped mine with Choco Buckwheat Granola.

 

Chunky Buckwheat Cacao Granola

ingredients

  • 3 cups rolled oats
  • 1 cup buckwheat
  • 1 ½ cups unsweetened coconut flakes
  • 1 cup hazelnuts
  • ¼ cup chia seeds
  • ¼ cup coconut palm sugar
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon sea salt
  • ½ cup cacao powder

 

preparation

Step 1: Preheat oven to 350°F.

 

Step 2: In a large bowl combine rolled oats + buckwheat + coconut flakes + chia seeds + coconut palm sugar. Roughly chop nuts + add them to the mix.

 

Step 3: In a small saucepan over low-medium heat, melt coconut oil. Add maple syrup + vanilla extract + salt + cacao powder. Whisk to combine, until the consistency is smooth.

 

Step 4: Pour liquid ingredients over dry + fold coat.

 

Step 5: Spread mixture out in an even layer on a lined baking sheet. Press firmly with a wooden spoon to ensure that the mixture is compact. Bake for 15-20 minutes.

 

Step 6: Remove from oven, flip granola in large chunks + place back in oven to bake for another 10 minutes. Repeat every 3-4 minutes until toasted + fragrant.

 

Be very careful: This granola is very easy to burn. Take my word for it. The thing is, the dark color of the granola makes it hard to tell if it is cooked or not, so instead of going by sight alone, go by smell. Another good way to test if your granola is done is by tasting a hazelnut, which takes the longest to cook. If the hazelnut tastes nutty + pleasantly roasted, you’ve showed your oven who’s boss.

 

Try it + let me know how it goes, okay?

 

xo,

Mayi Carles

 

PS: This week I was a guest on The Cultivate Show, the podcast for parent entrepreneurs who want to be great business people and even better parents. I talked about life waiting for Olivia + how my business will evolve with her arrival. The episode is now live. You can listen to the podcast here!

2 Responses to Choco Almond Smoothie with Chunky Buckwheat Cacao Granola

  • Flavia says:

    I love this smoothie! It’s like a piece of heaven melting in my mouth. The granola will be my next endeavor. 🙂 I’m just so happy with your awesome book! It feels so good to have a cooking book with things that I can actually eat and that gets me excited about cooking! Thanks Mayi!

    • Mayi Carles says:

      It’s absolutely delicious this shake. It satisfies my sweet tooth without the sugar crash I usually get when I have “real” milkshakes. So happy I found a healthy substitute that doesn’t feel like I’m settling 😉

      Let me know how it goes with the granola Flavia.

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