It has been almost a week since I started the 21 Day Sugar Detox. It hasn’t been too difficult but I also haven’t been 100% perfect in cutting out all things sugar either. An unexpected $500 vet bill lead me to the neighboring cupcake bakery and a movie night with my husband called for candy. Both left me feeling downright awful.
Cutting out bread and pasta? No problem. It’s desserts that are my weakness.
Then I stumbled onto the Coco-Monkey Smoothie recipe in the 21 Day Sugar Detox book (see recipe below). The recipe calls for basic smoothie ingredients like a frozen banana and almond milk. It also calls for 1/4 avocado. I love avocados but wasn’t sure how I’d like it in my smoothie.
Let me tell you: It was off-the-charts good. It was like eating a decadent chocolate ice cream. The best part was it was dairy-free. I don’t eat dairy at all and this was satisfying every single part of my ice cream cravings. When I told a friend that it was just as good as ice cream, she suggested freezing the smoothie to see if it would set up like regular ice cream. So, that’s what I did.
I followed the original recipe as directed and then poured the smoothie into a shallow glass dish. The next afternoon, I decided to treat myself. The dessert was frozen solid. I had to let it sit out a good 30 minutes before I could get the ice cream scoop into it. Once slightly softened, the texture was similar to a chocolate smoothie granita instead of an ice cream. It had a coarse, flaky texture but was still equally delicious. If you prefer a creamier dessert, stick to the original smoothie recipe.
I’d love to know if you try this Coco-Monkey Smoothie turned Granita-ish dessert!
- 1/4 avocado
- 1 cup almond milk
- 1 green-tipped banana, frozen
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons almond meal
- pinch of cinnamon
- small handful of ice
- Puree all the ingredients in a blender until smooth.