Lemon Cheesecake Smoothie Glass (Print Version)
# Ingredients:
→ Smoothie Base
01 -
1 medium lemon, zest and flesh
02 -
240 ml light canned coconut milk
03 -
50 g cooked or canned chickpeas, drained and rinsed
04 -
1 to 2 medjool dates, pitted
05 -
25 g chopped pecan nuts
06 -
150 g frozen mango pieces
07 -
0.25 teaspoon ground turmeric
08 -
0.125 teaspoon fine sea salt
09 -
0.5 teaspoon apple cider vinegar
10 -
1 tablespoon maple syrup, optional
# Instructions:
01 -
Zest the lemon and place the zest into a blender.
02 -
Cut away the peel and pith from the lemon, preserving the flesh. Add the lemon flesh to the blender; discard the pith and peel.
03 -
Add coconut milk, chickpeas, dates, pecans, frozen mango, turmeric, salt, and apple cider vinegar to the blender with the lemon.
04 -
Blend all ingredients until the mixture becomes completely smooth. Adjust with additional coconut milk or water if a thinner consistency is desired.
05 -
Taste and, if desired, add maple syrup for added sweetness. Blend briefly to combine. Pour into a glass and enjoy immediately.
# Notes:
01 -
For optimal creaminess, use thoroughly chilled coconut milk and mango.