Warning: You are about to become addicted to the following recipe. It’s not my fault. Okay, maybe it is.

Therefore, we need to set a few things straight.

You cannot hold me responsible when your grocery bill spikes because you bought 10lbs of frozen cherries.

Chocolate Cherry Smoothie | edibleperspective.com

You may not yell at me for creating a recipe that uses chocolate in a good-for-you kind of way.

Chocolate Cherry Smoothie | edibleperspective.com

Your significant other may yell at you when you tell him/her you’re making a love-filled Valentine’s Day smoothie only to find out that you immediately drank the entire thing straight from the blender.

Chocolate Cherry Smoothie | edibleperspective.com

You are allowed to do a happy dance because this smoothie contains no bananas. I love bananas in smoothies but I know many don’t.

It will only be natural to wonder how you ever survived before this smoothie came into existence.

You will quite possibly/most definitely want to slurp this down ever single day.

You won’t even believe how well chocolate and cherry compliment each other and how much richness just a little bit of coconut milk can add.

I’m warning you…

Chocolate Cherry Smoothie | edibleperspective.com

Print this!

Chocolate Cherry Smoothie

gluten-free, vegan // yields 2 small or 1 large smoothie, ~20oz

2 1/2 cups frozen cherries
1/2 – 1 cup unsweetened almond milk, or soy/rice/hemp
1/2 cup full-fat canned coconut milk, well whisked
1 1/2 tablespoons unsweetened cocoa powder
2-3 pitted medjool dates, pitted
1/2 teaspoon pure vanilla extract

Place all ingredients in your blender starting with only 1/2 cup of almond milk. Blend until creamy. Add more milk for a thinner consistency. Add extra dates for more sweetness. I used 3 but would use 2 next time.

notes: Soak the dates in warm water for an 1-2 hours for easier blending [high powered blenders should work fine without soaking if the dates are tender]. The coconut milk adds richness but does not impart a coconut flavor.

Chocolate Cherry Smoothie | edibleperspective.com

This tastes like dessert but it’s definitely breakfast-able. Or, anytime-able.

It’s basically the best smoothie ever.

Ashley

Fruit + Nut Jam Salad

gluten-free, vegan // yields 2 large side salads

for the salad:

3 cups chopped lacinato kale

3 cups chopped baby spinach

1/3 cup chopped walnuts

10 sweet cherries, halved + pitted

2 handfuls of blueberries

shaved red onion

salt + pepper

for the dressing:

2-3 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon all-fruit jam

pinch of salt

Set out the tablespoon of jam first thing to help soften.

Mix kale + spinach together and portion between 2 bowls.

Divide fruit + nuts and place on top along with the shaved onion, a pinch of salt, and pepper.

Place 2T lemon juice, olive oil, jam, and salt in a jar and shake [or whisk in a bowl] until completely combined. There may be some small pieces of fruit/pulp in the dressing that don’t combine. If there are large pieces of fruit in your jam try to leave those out.

Taste and add more lemon juice if desired. I used 3T.

Pour the dressing + serve.

notes: Be sure to use jam, not jelly. Goat cheese would be an excellent addition if not vegan.