This Cherry Smoothie tastes like a slice of black forest cake in a glass! Made using 4 healthy ingredients, it a guilt free yet decadent way to enjoy fresh cherries.
I wanted a cherry smoothie that tastes like a black forest cake, yet healthy enough for a morning breakfast smoothie.
What is black forest cake? Originating in the Black Forest region of Germany, it is typically made with a chocolate sponge cake, soaked with cherry syrup and cherry brandy or Kirsch, then layered with whipped cream and cherries. The combination of is to die for, like in my black forest overnight oats.
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Why this recipe works?
This cherry smoothie recipe is a ridiculously simple yet healthier way to get your black forest cake fix! Let me explain why -
- Cocoa powder for chocolate sponge. Ounce for ounce cocoa powder packs more chocolate flavor, because it is about 80 percent cocoa solids and therefore has an intense chocolate flavor.
- Fresh cherries. Fresh plump, deep mahogany Bing cherries are super sweet, with a hint of tartness. It adds intense fruitiness as in cherry chocolate brownie recipe and makes a healthier alternative to the jarred cherries bathing in sugary syrup.
- Whole milk. It adds viscosity and creaminess, replaces the whipped cream filling and frosting.
- Maple syrup and vanilla extract. To make it sweet, enhance the flavors and adds a subtle hint of booziness, as the cherry brandy in the cake recipe.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Bing Cherries - Use fresh, dark Bing cherries or frozen Bing.
- Milk - Whole milk makes it creamy and nutritious, as in all smoothie recipe without yogurt. Almond or oat milk makes a great vegan substitute.
- Cocoa powder - As I explain in the round up post cocoa powder recipes, you will find two types of cocoa powder in the grocery store shelves - dutch processed and natural variety. I like to use dutch processed cocoa, because it has been treated with alkali to neutralize the cocoa's acidity, mellowing the astringent notes.
- Maple syrup - Use pure maple syrup and not pancake syrup.
- Vanilla extract - Real vanilla extract has around 250 flavor compounds when compared to just one in the imitation kind.
Tip: Use fresh Bing cherries for the sweet-tart flavor and deep color, which intensifies when combined with cocoa. Other varieties like Rainier, Lambert, Chelan, Lapins or Tulare might work but won't taste like the real deal!
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- Pit cherries, measure half cup and add into a blender along with milk, maple syrup, cocoa powder and vanilla extract.
- Blend until smooth and creamy. Pour into a tall glass filled with ice.
Tip: Don't measure whole cherries! Pit the cherries, discard the seeds and then measure, before continuing with the cherry smoothie.
How to store?
This cherry smoothie makes a single serve recipe, so you will end up with leftovers. However, if you'd like to store for later, then refrigerate in mason jars or glass bottles for 2 to 3 days.
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Helpful tips
- Make sure to blend until very smooth.
- Adjust maple syrup depending on the sweetness of your cherries.
- Use Bing cherries for the authentic taste.
Recipe FAQs
Gently pull away the stem from the fruit. Holding the cherry in your hand, run a small pairing knife around the pit (just like you would for an avocado). Turn the two cherry sides in opposite directions to loosen them from the pit and then remove the pit with your fingers.
Freshest of cherries are available in late May through August. When selecting cherries, look for bright green, vibrant stems, which is a good indication of the freshness. They will be plump with shiny unblemished skins, and feel firm when touched.
More Chocolate Smoothie recipes
Cherry Smoothie
Ingredients
- ½ cup pitted Bing cherries
- ½ cup milk
- 2 tablespoons maple syrup
- 1 ½ tablespoons cocoa powder
- few drops vanilla extract
- ½ scant pinch salt
Blender
Instructions
- Cut cherries in half, remove and discard the pits, and then measure ½ cup for the recipe (do not measure whole cherries).Tip: You will find two types of cocoa powder in the grocery store shelves - dutch processed and natural variety. I like to use dutch processed cocoa, because it has been treated with alkali to neutralize the cocoa's acidity, mellowing the astringent notes.
- Add all ingredients into a blender and blend until smooth and serve.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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