Lemon Cheesecake Glass (Print Version)
Bright lemon, creamy coconut, and juicy mango swirl together for a chilly, dreamy glass with nutty pecans and sweet notes.
# Ingredients:
→ Smoothie Base
01 -
0.5 teaspoon apple cider vinegar
02 -
25 g chopped pecans
03 -
1 to 2 pitted medjool dates
04 -
150 g frozen mango chunks
05 -
1 medium lemon, peel and flesh
06 -
50 g rinsed chickpeas, cooked or canned
07 -
240 ml canned light coconut milk
08 -
0.125 teaspoon sea salt
09 -
1 tablespoon maple syrup (if you want)
10 -
0.25 teaspoon ground turmeric
# Steps:
01 -
Pour in some maple syrup if you want it sweeter. Give it one last quick blend. Pour in a glass and drink up.
02 -
Blend on high power. Get it going until there are no bits left and it's totally creamy. You can thin it out with extra coconut milk or water if it’s too thick.
03 -
Toss in the chickpeas, coconut milk, dates, pecans, apple cider vinegar, frozen mango, turmeric, and salt right along with the lemon.
04 -
Chop off the lemon skin and scrap away the white bits. Drop just the lemon parts in the blender. Get rid of the peels.
05 -
Grab your zester and grate the outside of the lemon right into your blender.
# Notes:
01 -
For best results, use really cold coconut milk and freeze the mango before mixing. It makes it extra creamy.