A deeeelicious cultured smoothie inspired by the classic cherry-coconut-chocolate combo. This was inspired by Tess Masters' SK60 program. Tess doesn't recommend dairy in her program but I love my Milk Kefir as it's packed with gut-loving probiotics and lines the gut so well. Smoothies are easy living so if you don't have something from this recipe - don't fret. Cherry ripe lover? We need the cacao - the coconut and the cherries. I love the frozen bags of cherries and always have them in the freezer for water kefir as well.
INGREDIENTS
• 1 cups milk kefir, frozen into a block or cubes ahead of time if you like it frosty
• 1 cup of frozen cherries
• 2 tablespoons coconut flesh (or 2 tbsp desiccated coconut)
• 2 tablespoons coconut milk or water
• 1 tablespoons raw cacao powder
• 1 - 2 teaspoons maca powder
• 1 tablespoon pure maple syrup or honey, to taste - I don't add this because i like the sour cherry flavour
• 1 pinch sea salt
• 1+ tablespoon hemp seeds, to top
STEPS
1. If you like - freeze the kefir ahead: for the best thick, ice-cream-like texture, freeze 1 cup of milk kefir, frozen into a block or cubes into a block or ice cube tray the day before. This is our preferred method over pouring it in liquid — it keeps the culture's tang and body while giving the smoothie proper milkshake thickness. Otherwise just pour in one cup of milk kefir.
2. Blend the base: Add the frozen kefir block, cup of frozen cherries, 2 tablespoons coconut flesh (or 2 tbsp desiccated coconut) and 2 tablespoons coconut milk to a high-powered blender.
3. Add the cherry ripe flavours: Add 1 tablespoons raw cacao powder, 1 teaspoons maca powder, 1 tablespoons pure maple syrup or honey, to taste, 1 pinch sea salt. Blend until thick and smooth, stopping to scrape down the sides as needed. If it's struggling to move, add a small splash of extra coconut milk or coconut water — just enough to bring it together without losing the thickness.
4. Taste and adjust: Have a taste — add a little more sweetener for a sweeter cherry ripe hit, or more cacao for a darker chocolate edge.
5. Serve and top: Pour into a glass. Top with 1 tablespoons hemp seeds.
NOTES
Freezing the milk kefir first is the trick to this one — it gives you that dense, spoonable texture rather than a thin, pourable smoothie, and it's a lovely way to use up the last of a pouch before it's finished. Coconut water can stand in for the coconut milk if you'd like it lighter. For a Cherry Ripe bar in a bowl, serve it thick with a spoon and top with more cherries and coconut flakes.
