Dessert/ Drinks/ RAW/ Summer Recipes

Triple Berry Chocolate Drizzled Coconut Smoothie

So I know berry smoothies are more ‘summer time’, but I miss them dearly!! Last night I was craving a smoothie, or a milk shake, something yummy and satisfying for dessert, something chocolatey (you know, a girls best friend).  But I don’t eat junk food anymore, so that means no candy for halloween, no deserts when I go out to eat, no munching on cookies co-workers bring in.  I really don’t cheat, I’m surprisingly good at being able to say know (especially for someone who grew up eating a pillowcase full of halloween candy in one week!).

Because of this, so many people ask me ‘How can you deny a good slice of cake every once in a while?  Your so young, you should live a little! You’re missing out’.  Actually, here’s photo evidence that I am not missing out on anything;D  You see, I might deny the processed deserts and snacks now, but later I make sure to give myself the good stuff, no holding back!  I kind of feel like this is similar to, well, sin, you deny instant gratification now for a much greater reward later <3

So yes, I still treat myself, I just choose to do it a little better than a McD’s milkshake;)

Everything in here is pretty good for you, coconut is fattening but nutritious, berries and chocolate are packed full of antioxidants, dates are full of healthy sugars and fiber, nuts for your topping help provide a little bit of omega-3s, AND I added Camu Camu powder (if you have it great, if not, no biggie) for an extra boost of Vitamin C and Cranberry powder to keep a healthy urinary tract!  So lets dig in!



Tripple Berry Chocolate Drizzled Coconut Smoothie

Print Recipe
Serves: 2 Cooking Time: 10 Minutes


  • 1 Cup - Frozen Mixed Berries
  • 1 Can - Full Fat Coconut Milk (refrigerated overnight or at least an hour prior)
  • 4 - Pitted Dates
  • 3 Tbsp - Coconut Sugar
  • 4 Tbsp - Cocoa Powder
  • 1.5 tsp - Vanilla Extract
  • 1 dash - Sea Salt
  • 4 oz - Chocolate Bar (I used Taza, a Vegan Mexican Stone Ground Chocolate)
  • Optional - 1 tsp - Camu Camu powder and Cranberry Powder
  • Top with - cocoa nibs, coconut shavings, or crushed/sliced nuts of your choice.



PREPARATION: Refrigerate your can of full fat coconut milk for at least 1 hour or overnight to help separate the liquid from the cream (be gentle when handling to avoid mixing). Open your can and pour 1 Tbsp of coconut liquid into a small stove pot (for melting your chocolate with) and set aside. Pour the rest of the liquid and a small spoonful of the cream into your Vitamix. Scoop the remaining cream into a chilled mixing bowl and place into the fridge until you are ready to whip it (I will admit, I didn't refrigerate my coconut can, so I never got true coconut whipped cream as you can see from my picture, but the taste was still the same!).


SMOOTHIE: Throw your berries, pitted dates, 2 Tbsp of your coconut sugar, cocoa powder, 1 tsp of your vanilla extract, and sea salt (and optional ingredients) into your Vitamix. Blend until thick and creamy. Taste and adjust ingredients as needed.


CHOCOLATE SYRUP: Crush your chocolate bar into the coconut liquid in your pot and place on the stove on low flame to melt the chocolate. Continue mixing and watching to prevent burning. When the chocolate is thoroughly melted into a thick syrup, remove from heat.


WHIPPED COCONUT CREAM: With a mixer (or a spatula), whip the refrigerated coconut cream in your chilled mixing bowl until it becomes frothy and fluffier. Add 0.5 tsp of vanilla extract and 1 Tbsp of coconut sugar and continue whipping until you get to your desired consistency.


Assemble everything together by pouring your smoothie into a mason jar or large cup, spreading your whipped coconut cream as the second layer, drizzling your chocolate syrup on top, and sprinkling your choice of toppings for an extra layer of crunch! Share with another, dig in with a spoon and be at peace:)


Please send me a picture of your take of this wonderful creation! 🙂

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