A good chocolate frosty — you enjoy it via a spoon. Not a straw. That is how thick and delicious a chocolate ice cream frosty should be. But if you crave a Chocolate Frosty without all the classic, not-so-healthy ingredients, this recipe is for you. The secret ingredient is one I adore. But a special variety of it! With each creamy-rich, chocolate spoonful of this chilled bliss, you will wonder why you don’t make healthy, dairy-free, chocolate frosties more often! This recipe is summer-perfect too — all chilled and, you know, frosty of course!..
Secret Ingredient: Florida Avocados. Aka, “the big avocado.”
I have made healthy chocolate shakes with regular California or Mexican avocados many times and they are always delish. But a few days ago I only had a Florida ‘cado on hand and gave it a whirl. The result was the lightest, smoothest, fluffiest, most delicious chocolate shake I have ever made. At first silky bite, it reminded me of those “fast food chocolate frosties” I used to adore as a kid.
Why the difference? Well Florida avocados are lighter (almost fluffier even) than traditional avocados. They have less fat and fewer calories per serving, and they usually come in larger sizes than Cali or Mexi avocados.
Where to buy them? I have found plenty at Whole Foods this time of year. Ask the produce manager for help — or you can usually just tell by the extra large size and green, shiny-ish skin of the Florida avocados.
Learn more about Florida Avocados and get a recipe for Florida Avocado Wrap here on Healthy Happy Life.
So yes, you could use any old avocado you have lying in your fruit bowl, but if you can find a Florida avocado – try it! The texture and silkiness is quite unique.
Healthy Version Chocolate Frosty
serves 2, vegan
1 1/2 bananas, frozen (make sure they are very ripe when you freeze them!)
1/2 large Florida avocado – about 1/2 – 3/4 cup mashed (room temperature or chilled)
2 tsp raw cacao powder (or sub with unsweetened cocoa powder)
3/4 cup vanilla soy milk
tiny pinch of salt
Nutrition (estimate per serving – via CalorieCount.com)
Calories: 285kcal, Fat: 13g, Saturated Fat: 2.5g, Carbs: 37g, Fiber: 11g, Protein: 8g
Directions: Add all ingredients to blender (high speed blenders work best). Blend until smooth. Serve right away. Enjoy with a spoon!
* Add the soy milk a splash at a time until the bananas begin blending through. You may not need the full amount of soy milk – or if you blender is not as powerful, you may need to add more liquid to blend. You want to use as little liquid as needed to blend in order to achieve a thick ice cream-like texture.
* Make sure you use very ripe bananas and that your avocado is ripe and soft. It should easily squeeze out of its avocado skin into the blender (after removing the large pit).
* You can sweeten to taste is desired. Agave syrup works well.
* Add more or less cacao as desired as well. You could also add in cacao nibs for added antioxidants.
Want more vegan dessert recipes? Check out 25 OMG Vegan Desserts!
Read more from Kathy on her blog, Healthy. Happy. Life.
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