This was going to be a photo of an amazing drink I recently discovered, but by the time I got around to taking a photo – it was gone.
So these days chocolate is practically health food, right? So why not have it for breakfast? I couldn’t believe adding cocoa to a smoothie hadn’t occurred to me before, but here’s how I made it.
1 c plain yoghurt (not French vanilla!)
1/2 c frozen or fresh raspberries
1 heaping tbsp of unsweetened cocoa
optional – add some coconut milk to water it down
Blend. (I used my Braun handheld). Sweeten if desired. The raspberries are probably sweet enough, but I threw in a bit of Agave nectar because, well, I have a huge container of it I’m trying to get through and I like the way it mixes into drinks. I know there is controversy about whether agave nectar is any better than refined sugar, but I like the consistency. A touch of maple syrup would work nicely too.