This is one of my two favorite smoothies. The other is a mocha made with cacao. This great drink is low in sugar, contains some antioxidant-rich ingredients and is plant-based. It’s also a terrific way to use up pears that have become too soft to eat. And it really does taste a lot like drinking cookie dough!
Chocolate Chip Cookie Dough Smooth Recipe
Makes one serving
2 T. pecans
2 T. dates
1/2 c. chopped ripe pear
1/2 t. maca powder (optional)
3/4 c. almond milk (homemade or unsweetened store-bought)
1 T. cacao nibs
1 c. coconut water ice (see note)
Soak the dates and pecans in the almond milk, overnight if possible in the refrigerator. Or at least 1 hr at room temp. Place all the ingredients except the cacao nibs and coconut water ice in a blender and blend until smooth. Add the cacao and ice cubes and pulse until incorporated. Drink and enjoy!
Note: To make coconut water ice, freeze unsweetened, additive-free coconut water in an ice cube tray until firm. Remove from the tray and store in a container in the freezer until ready to use.