Blackberry chia chocolate shake

Blackberry Chia Chocolate Shake

Blackberries are bursting onto the scene right now, a little earlier than their usual arrival. I’ve been thinking about how to use them in recipes, and of course a smoothie/shake was the first thing to come to mind (I’m not very creative). This is more than a smoothie, though. More decadent. It was hard to leave out the greens I normally add to smoothies like spinach or kale, but I wanted this to be different. This would make a delicious breakfast, with plenty of protein, healthy fats, and other nutrients to help you feel energized. Or, you could serve it as a sweet and satisfying dessert. I will warn you that the blackberry seeds make this shake a little crunchy, but not necessarily in a bad way. 


I don’t use raw cacao powder that often, but I really should. This superfood is high in antioxidants and other compounds that provide natural energy, support heart health and protect our bodies from free-radical damage. Raw cacao is a good source of magnesium (one of the most deficient minerals), B vitamins, zinc, iron, and copper. Cacao in its raw form is much more beneficial than the roasted variety, which strips the beans of their antioxidant properties. If you haven’t used it before, remember to look for raw cacao vs. cocoa powder.

What are your favorite ways to use blackberries? I see a cobbler in my future if it ever gets cool enough to turn the oven on…


Blackberry Chia Chocolate Shake
  1. 1/2 cup full fat coconut milk
  2. 2 tbsp. chia seeds
  3. 1 cup frozen blackberries
  4. 1/4 cup almond milk
  5. 1 tsp. vanilla extract
  6. 1-2 tsp. raw cacao powder
  7. 1-2 medjool dates (depending on desired sweetness)
  8. pinch of orange zest (optional)
  1. Combine the coconut milk and chia seeds in a bowl. Chill in the fridge, covered, for at least an hour but preferably overnight.
  2. Pour the chia-coconut mixture in a food processor and add all the other ingredients. Blend on high until smooth and creamy.
Sweet Serenity
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