Name: Chocolate-Raspberry Smoothie
Total time: PLACEHOLDER
Ingredients: 1 cup frozen raspberries; 1 ripe banana , peeled and halved crosswise; 2 tablespoons creamy almond butter; 2 tablespoons cacao nibs; 2 tablespoons natural unsweetened cocoa powder; 1½ cups water , plus extra as needed

Why This Recipe Works

While some tasters didn't like the seeds from the raspberries, we found that they became indistinguishable next to the crunch of cacao nibs. Nicknamed “nature's chocolate chips,” cacao nibs are crumbled bits of dried cacao beans, the very same bean used in making chocolate. When it came to our other ingredients, cocoa powder blended chocolaty flavor throughout the smoothie, and banana lived up to its reputation as an all-around hero to add sweet creaminess. Because all these ingredients are a bit dense, we had to add liquid to thin the smoothie but found that water flattened the overall taste. Mixing in almond butter alongside the water provided some depth and toasty roundness that accentuated the chocolate drink flavor.

Before You Begin

Avoid Dutch-processed cocoa powder as it imparts a bitter taste.

Instructions

In order listed, add all ingredients to blender and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 2 minutes. Adjust consistency with extra water as needed. Serve.