Tonight I went looking for the recipe for this smoothie and couldn't believe I hadn't posted it on my blog! How inconvenient! So, even though this is more than a mite out of season, here it is - I think I'll have it for dessert later, yum yum.
This is my current favorite smoothie at my favorite Seattle vegan spot, Chaco Canyon. After sampling it for the first time this summer, I came home and immediately started tinkering, trying to figure out the proportions so that I could recreate it myself. Since I started making my own almond milk on a semi-regular basis, I have all this ground almond pulp left over. I read that it could be used in smoothies and immediately remembered: oh yeah, cherry-almond smoothies! Yum! I love the zero-waste aspect of this: some of the almond milk goes into the smoothie, and the leftover almonds do, too.
Without further ado:
Cherry Almond Smoothie
1/4 - 1/3 c almonds (or almond pulp/meal)
2 smallish handfuls frozen pitted dark sweet cherries (so, just over 1 c?)
1 c almond milk
1 banana
1 Tbl maple syrup (I like Trader Joe's dark grade B syrup)
Place the almonds (or ground almond pulp/meal) in the blender. Add a bit of the almond milk, and grind up the nuts a bit. Add the cherries and the remainder of the almond milk and blend. Add the banana and maple syrup and work your way up to high speed to get a smooth, thick treat!
The last time I was at Chaco, I swear there was a bit of a cocoa flavor to this, as well - it was like drinking a Cherry Garcia shake ... but vegan! Holy smokes! I'm going to try adding a bit of cacao and see if I can recreate the effect.
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