Lemon Cheesecake Smoothie
Author:This banana-free, Luscious Lemon Cheesecake Smoothie is the most decadent smoothie I have ever tasted. It is like dessert in a glass & tastes just like lemon cheesecake in thick, amazingly delicious, liquid form. It also happens to be super healthy!
Ingredients
- 1 medium lemon
- 1 cup (240 mls) light canned coconut milk
- ¼ heaping cup (50 grams) chickpeas , canned or homecooked
- 1 to 2 medjool dates
- ¼ cup (25 grams) chopped pecan nuts
- 1 cup (150 grams) frozen mango pieces
- ¼ teaspoon ground turmeric
- ⅛ teaspoon fine sea salt
- ½ teaspoon apple cider vinegar
- 1 tablespoon maple syrup , optional for extra sweetness
INSTRUCTIONS
- Begin by zesting the lemon. Put the zest in your blender.
- Cut the remaining peel and pith (the white stuff) off the lemon. I do this by cutting off both of the pointy ends, then I stand the lemon up on the board and use a sharp knife to cut all the way around it just down far enough to remove the pith and leave the flesh intact. Once done throw the whole lemon in the blender and discard the pith and peel.
- Add all of the other ingredients except the maple syrup and blend until completely smooth. It makes quite a thick smoothie. If you prefer it thinner you can add a little more coconut milk, or a drop of water to thin it a bit.
- Taste a little bit and add the maple syrup to taste for an extra touch of sweetness. Blend on low for a second to combine then pour into a glass and enjoy.
NUTRITION
Serving: 1large smoothie | Calories: 604kcal | Carbohydrates: 71g | Protein: 9g | Fat: 34g | Saturated Fat: 15g | Sodium: 469mg | Potassium: 716mg | Fiber: 12g | Sugar: 39g | Vitamin A: 1676IU | Vitamin C: 113mg | Calcium: 110mg | Iron: 3mg
