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This Raspberry-Mint Smoothie comes packed with antioxidants and is also rich in fiber, keeping you full and satisfied! You’ll enjoy the sweetness of the banana and raspberries, and with raspberries only containing 5 grams of sugar per cup, they make a great add if you’re watching overall sugar intake. In addition, this smoothie is dairy-free, gluten-free and vegan, so more people can enjoy!
One Medjool Date is used in this recipe, and being a source of fructose makes for an excellent natural sweetener. To replace white sugar in any recipe, simply process 2 cups of dates in a high speed blender and begin with 1/2 cup of water. Add water to get a “paste” consistency, which will be somewhere between 1 to 1 1/2 cups of water total. From there, simply follow a 1:1 ratio when substituting sugar (ex. If a recipe calls for 1 cup of white sugar, use 1 cup of date paste instead.)
Raw Cacao Powder is used to go for a “chocolate raspberry” taste, which makes this smoothie taste like a “guilt-free pleasure.” Finally, for an added depth in flavor I use mint leaves as mint is an herb that boasts a high antioxidant content. Mint has also been linked to being a remedy in IBS, improves mental focus, and a stress reducer.
Last ingredient is coconut water. Coconut water is a great way to balance your body’s electrolyte and fluid balance as is contains minerals your body loses after exercise, especially high in potassium. If however you’d prefer to use milk, I strongly encourage to use a dairy-free milk such as coconut milk or almond milk. Reason being is that when raw cacao powder is combined with dairy milk, the dairy milk interferes with your body’s absorption of the antioxidants from the raw cacao powder.
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