If there’s anything I love, it’s a deliciously cold smoothie on a really hot day. Especially in Summer. And especially in Brisbane! This smoothie pretty much hits the spot every time. It’s freezing, it’s full of complimenting flavour, and let’s face it, who doesn’t feel like something tropical in the middle of Summer?!
To me, a smoothie does not qualify as a smoothie unless you basically have to eat it with a spoon, which is why you’ll find most of my smoothies are served in bowls, but this one is a bit special, due to it’s lightly warmed and mashed blackberries, and therefore, I deem this smoothie “glass-worthy”!
RECIPE: TROPICAL STORM SMOOTHIE
Vegan, Gluten Free, Raw
2 bananas, chopped small + frozen
2 mango cheeks, chopped small + frozen
100g chopped pineapple, frozen
2 medjool dates, chopped finely
2 tblsp Mayver’s Peanut + Coconut Butter (Alternatively, just use regular peanut butter)
Pinch of cinnamon
1/2 cup frozen blackberries
Put the above ingredients, except for the blackberries, in a food processor or high-speed blender. Add in enough water to help it blend until smooth, but still thick enough to be spooned out of the blender.
Lightly warm the blackberries until you can mash them easily with a fork. Mash them enough to release some of the juices, but leave about 2/3 of the blackberries relatively whole in shape. Spoon the blackberries and juice into the bottom of a glass. Using a large spoon, carefully spoon the blended tropical mixture on top of the blackberries. The mix should layer on top of the berries nicely, creating a ripple or storm type effect as the layers go up the glass.
Now that you’ve put it all together, grab a long spoon, give it a bit of a light stir if need be, and enjoy that cold, tropical goodness! You may even like to top it with some coconut or cacao nibs, for a little extra flair.