There’s this chocolate raspberry tart you can get at the Whole Foods bakery that is simply drool-worthy and divine. I pass the store and literally, all I can think about is that dirty little pastry. Yes, I have a problem.
In effort to curb my cravings for such “dirty” sweets – and by dirty I mean sugary and processed – I tend to try to replicate the flavours in a healthier way via my trusty ol’ blender (see this
salted caramel mind-blowing blend).
Raspberries have always been my favourite of the berry clan. So juicy and vibrant, not too sweet, and no stems to deal with (how’s that for lazy!).
Put them together with some whole food sweetener and plant-based milk and you have a super clean,
antioxidant-rich treat that’s so satisfying you can strut right past the bakery without missing a step.
Ingredients
Go organic! Makes one serving.
1 cup frozen raspberries
2 Tbsp chocolate protein powder OR
2 tsp cacao powder
2 soft dates
1 cup of almond milk
Filtered water as needed
Blend until smooth and devour.
Erin Urton from Squamish, British Columbia
Erin Urton has her fingers deep in the world of heath and wellness, namely as a yoga teacher in Squamish, BC at
the Yoga Studio Community Co-op. It was yoga that naturally led her to write and created the desire to help others find their own paths towards health. When she’s not networking up a storm, Erin is outside exploring mountains and forests as much as humanly possible. Check out her website,
www.erinurton.com.
