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My family eats well, very well, but my wife has a very active, incurable sweet tooth (she blames her mother). As a way to manage the amount of refined sugar in our lives, Shannon bakes any sweets that we eat. The primary sweeteners that appear in her recipes are maple syrup, honey, dates and unsweetened cocoa.

This smoothie is a little too desert like to be in regular rotation, but from time to time on a chilly Toronto morning, there's little better than a hit of cocoa with your espresso!

1 cup unsweetened almond, oat or cashew milk

¼ cup avocado

1 tblsp unsweetened cocoa powder

1/2 tsp pure vanilla extract

pinch of sea salt

3 pitted medjool dates

handful ice cubes

¼ tsp espresso powder - optional for you, required for me

1 tsp ground flaxseed