Chocolate Covered Cherry Smoothie

This easy Chocolate Cherry Smoothie is the perfect creamy and flavorful on-the-go breakfast to add to your morning routine! It uses antioxidant-rich frozen cherries and cocoa powder to get a chocolate covered cherry flavor! It’s is dairy-free, packed with healthy fats and so delicious. 

chocolate cherry smoothie in a glassChocolate Cherry Smoothie

A smoothie is the ultimate quick breakfast or snack in every season. This Chocolate Cherry Smoothie tastes so good AND it’s healthy! Packed with antioxidant rich cherries and healthy fats thanks to the added coconut oil, this smoothie will satisfy you well until your next meal.

What’s in it?

  • Frozen Cherries
  • Cocoa or Cacoa Powder
  • Banana
  • Coconut Oil
  • Almond Milk
  • Collagen Peptides or Protein Powder

Ingredients for chocolate cherry smoothie

We almost always get asked what can be substituted for the banana for smoothies. The banana makes the smoothie thick and creamy and adds sweetness. If you want to replace the banana, you could swap it with some frozen cauliflower. The cauliflower will give it the right texture while adding in some extra nutrition! However you might want to add a tablespoon of maple syrup to account for the loss of sweetness from the banana.

Tips for Making Smoothies

  1. You can make your own smoothie packs to make smoothie making a breeze! See this post for more information on how to do that.
  2. Use frozen fruit! Both the cherries and the banana should be frozen here to get the right texture on the smoothie.
  3. If your smoothie is too thick you can add in a 1/4 cup of almond milk or water at a time to get it creamy. If it’s too thin, add in some more frozen fruit or ice.

chocolate covered cherry smoothieIf you like this smoothie recipe, check out these others:

  • Chocolate Cherry Smoothie

    Prep Time 00:05 Total Time 00:05 Yields 1

    Ingredients

      Directions

      1. Place all ingredients in blender until smooth and creamy.
      2. Garnish with additional cocoa powder, if desired.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gluten-Free Cherry Pie Bars

    These gluten-free cherry pie bars have all the deliciousness of a cherry pie without the time needed to actually making one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with fresh cherry flavor. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!

    A gluten free cherry pie bar on a plateGluten-Free Cherry Pie Bars

    There is nothing better than an awesome summer dessert that is easy-to-make and made healthier using simple wholesome ingredients. These gluten-free cherry pie bars are just so delicious and so quick to put together! The crust is made out of almond flour and the filling is jam-packed with cherries that are sweetened just the right amount.

    We use the same mixture for the crust as well as the crumble topping, and precook the cherry filling on the stove top so that it’s just the right texture with minimal baking time!

    Let’s talk cherries

    We tested this with two different types of cherries: fresh sour cherries and frozen sweet cherries. They do result in slightly different flavors and textures but both are equally delicious. The fresh cherries are of course, a bit less sweet and have a firmer texture. The frozen cherries are sweeter and are a bit more juicy. The photographs shown in this article are the frozen sweet cherries and they have a darker color, but the video features fresh cherries. You can use whatever is available to you whether it be fresh or frozen cherries.

    Top view of gluten-free cherry pie bars

    What you need to make these cherry pie bars:

    • Almond flour
    • Tapioca flour
    • Coconut oil or butter
    • Maple syrup
    • Vanilla
    • Sea salt
    • Cherries, fresh or frozen
    • Maple sugar (or coconut sugar)
    • Arrowroot

    Here are the kitchen tools you need:

    gluten free cherry pie bars

    If you like this summer dessert, check out these others:

    Watch the video:


    Gluten Free Cherry Pie Bars

    Prep Time 00:15 Cook Time 00:30 Total Time 00:45 Yields 12

    Ingredients

    For crumble crust and topping

    For Cherry Filling

    • 4 cups pitted cherries, halved (see note)
    • 1/3 cup maple sugar
    • 1 tablespoon arrowroot
    • 1 teaspoon vanilla

    Directions

    1. Preheat oven to 350ºF and line an 8x8 baking dish with a parchment paper sling.
    2. In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, vanilla and sea salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.
    3. Bake in the preheated oven for 10 minutes. Set aside.
    4. Meanwhile make cherry filling: in a medium saucepan add cherries, maple sugar, arrowroot and vanilla and mix well. Cook on medium heat, stirring often, until filling becomes thick, about 5 minutes.
    5. Pour cherry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20 minutes. 
    6. Let cool completely before cutting.
    7. Store in refrigerator.

    Recipe Notes

    1. Do not substitute the maple syrup in the crust/topping with another sweetener, it will alter the recipe.
    2. You can substitute the maple sugar in the cherry mixture for coconut sugar if you wish.
    3. You can use frozen cherries here if you don't have fresh.
    4. Recipe and photos updated 5/16/19
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Garden Veggie Pizza with Tart Cherry Balsamic Reduction (Gluten-Free)

    This Garden Veggie Pizza with Tart Cherry Balsamic Reduction is everything you want about summer: filled with fresh veggies, simple to put together and the most flavorful drizzle thanks to tart cherries. It uses my classic gluten-free and paleo pizza crust, with a white ricotta and garlic base, and can be thrown together SO quickly! Seriously, it’s so easy to make! Topped with all your in-season veggies and you have the ultimate summer veggie pizza. Made in partnership with the Cherry Marketing Institute!

    Healthy Veggie Pizza

    Garden Veggie Pizza

    I am so excited to partner with my friends at the Cherry Marketing Institute today to bring you this Garden Veggie Pizza with Tart Cherry Balsamic Reduction recipe straight from my CSA and garden to your kitchen! U.S.-grown Montmorency tart cherries can be enjoyed year-round, and you can find them dried, frozen and in canned forms, in addition to juice and concentrate. Today, we’re using dried tart cherries AND the tart cherry juice and they totally make this pizza!! I love the tart sweetness playing off the savory garden veggies and ricotta! It is the ultimate summer pizza combination.

    White Veggie Pizza

    SO, why do I choose Montmorency tart cherries? Well, let’s get a little science-y for a second! For one, they are abundant in anthocyanins – a natural compound that contributes to the ruby-red color and distinctive sweet-tart taste. This phytonutrient, a type of flavonoid, is also behind the potential health-promoting properties of Montmorency tart cherries. From exercise recovery to sleep and heart health to inflammation, like soothing arthritis symptoms these Montmorency tart cherries have been credited with an array of health advantages! I seriously love them so much!

    Healthy Veggie Pizza Slice

    Want other tart cherry recipes? Here are two of our favorites:

    Garden Veggie Pizza

    Just look at that cherry balsamic drizzle!!! And it’s so easy to make. This crust is no-fuss, paleo-friendly, and SO good. Seriously, I’ve tried A LOT of gluten-free pizza crusts and this one is my all-time favorite.

    Gluten Free Veggie Pizza

    Garden Veggie Pizza with Tart Cherry Balsamic Reduction (Gluten-Free)

    Total Time 0:00 Serves 2

    Ingredients

      Tart Cherry Balsamic Reduction

    • 1/4 cup Montmorency tart cherry juice
    • 2 tablespoon balsamic vinegar, good quality
    • Pizza Dough

    • 1 cup tapioca flour
    • 3 tablespoon coconut flour
    • 3 tablespoon ground flax seed
    • 1 teaspoon baking powder
    • 1/2 teaspoon fine sea salt
    • 1 large egg
    • 1/3 cup palm shortening
    • 1/3 cup warm water
    • Everything Else

    • 1/3 cup whole-milk ricotta cheese (see note for dairy-free)
    • 1/3 cup grated parmesan cheese
    • 2 garlic cloves, grated
    • 4 chives, sliced fine
    • 1/2 teaspoon ground pepper
    • 1/2 cup cherry tomatoes, cut in half
    • 1/2 large zucchini, grated and squeezed in a clean kitchen towel to drain liquid
    • 1/4 cup dried tart cherries, divided
    • 2 cups arugula
    • 2 teaspoons avocado oil
    • coarse sea salt and fresh ground pepper, for serving

    Directions

    1. Pre-heat oven to 350º.
    2. Make tart cherry balsamic reduction by place juice and vinegar in a medium sauce pan and heat over medium. Bring to a boil and let cook for 2 minutes, or until the mixture has thickened slightly. You do not want to overcook this as it will turn to candy as it cools! Remove from pan and set aside in a small bowl to cool.
    3. Meanwhile make pizza dough: In a bowl combine tapioca, coconut flour, flax seed, baking powder and salt. Add in the egg and shortening and mix with a wooden spoon to combine. Add the warm water and mix until the dough is smooth.
    4. Place the dough on a piece of parchment paper. Top with another piece of parchment and using a rolling pin gently roll out the dough into a circle that is about 1/2" thick. Remove the top piece of parchment and par-bake in the pre-heated oven for 12 minutes.
    5. Make the ricotta mixture by whisking together in a bowl the ricotta, parmesan cheese, garlic, chives, and ground pepper.
    6. Top the par-baked dough with the ricotta mixture and spread to the edges, leaving 1/2" of space for the crust. Top with grated and drained zucchini, tomatoes and 2 tablespoons of the dried tart cherries.
    7. Bake for an additional 20 minutes, or until the edges of the ricotta mixture is beginning to turn a light brown (the pizza crust doesn't change much color).
    8. Take the pizza out and let cool for a few minutes before continuing on.
    9. In a small bowl combine arugula, oil and a pinch of coarse salt and gentle massage the arugula to break it down slightly.
    10. Top the pizza with the arugula, remaining tart cherries and drizzle with the tart cherry reduction. Top with coarse sea salt and ground pepper and enjoy immediately.

    Recipe Notes

    1. This is one of those ingredients that really pays off when you use a higher quality. If you have a very inexpensive balsamic vinegar you may need to reduce the cherry and balsamic glaze for longer to achieve the correct consistency.
    2. To make paleo, sub ricotta for dairy-free version and omit parmesan cheese. Add 1/2 teaspoon salt to dairy-free ricotta mixture.
    3. This serves 2, go ahead and double to make two pizzas to feed 4.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by the Cherry Marketing Institute. All thoughts and opinions are always 100% my own! I love tart cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!